Giada De Laurentiis Makes Limoncello and Almond Biscotti | Giada in Italy | Food Network

Time for my limoncello and almond biscotti. So I'm gonna put a little bit of salt in my two egg whites here. I'm gonna add a half a cup of sugar. Sweeten these guys right up because really this is the base of this cookie. It's a very light, airy cookie. That's why there's just egg whites and no egg yolk. You can see the egg whites. There's this little ribbon that happens and they get nice and shiny from the sugar because basically what we're doing is we're melting the sugar in the egg whites so you never taste that granular sort of flavor of the sugar. We're gonna add the almond flour. So again, this is the only flour that's in here is almonds because in Capri they grow tons and tons of almonds. So most of the desserts use almond flour which makes a lot of sense. So four cups of almond flour and it's finely ground. We're also going to use some sliced almonds and it's about a cup of sliced almonds in there. Then the fun part, some limoncello. So a third of a cup of limoncello and I made this about a week ago. That's the thing about limoncello. It turns into a liqueur which is quite delicious and very famous in these parts. So we're gonna do a third cup. Let's see here. You don't want to add too much but you want to have just enough so you get that potency. And then of course we can drink that later or at any time. We're gonna add just a little limoncello right in there. Nice strong lemony flavor. And to reinforce even more lemon flavor, lemon zest. Now Capri is known for the lemons. We have lemon trees everywhere. So it's all about the citrus. So you gotta incorporate a little bit more lemon in here. One and two and last lemon. And all you want to do now is just fold all of the ingredients together. Again sort of holding on to the egg whites and their light texture. And basically we just spoon the batter. Grab a little spoon. Let's do this. It's easier. And I just take a little bit of the batter. And then I just use my finger and I drop it. Like drop cookies. There's no form to it. They just have to be roughly the same size. They don't really spread a ton. And we just drop them right here. We're gonna bake these at 350 degrees for about 25 minutes until they're golden on top. But just a pale golden. And then we're gonna dust with a little bit of powdered sugar. A little dusting of powdered sugar over the top. See? It makes everything look prettier. Okay now really all I need to do is take a cookie. You see how light golden brown it is? And then you can open them up. They're almost like macaroons. And the dough is sticky so they're gonna be a little sticky inside too. Almond-y. Definitely get the kick of limoncello. They're delicious.