Dine Without Whine - A Family Friendly Weekly Menu Plan

Homemade Lime Biscotti

lime biscotti

If you’ve ever looked up a biscotti recipe, chances are you figured it was too much work. Let me tell you, for the prices that places like Starbucks charge for their biscotti, it’s worth making it at home!

As it turns out, it isn’t difficult or even that time consuming to make your own biscotti. I had an abundance of limes in my fridge, so I decided to go with lime biscotti, altering a basic recipe and turning it into something totally delicious. You could easily substitute lemon juice if you don’t have lime and it will still turn out fabulous. Our biscotti was gone the same day, but I would recommend storing it in an airtight container to keep it crisp if yours makes it through the night.

Lime Biscotti

makes approx. 18

1/2 cup vegetable oil

1 cup white sugar

3 1/4 cups all-purpose flour

3 eggs

1 tablespoon baking powder

3 T. lime juice

1 tsp. lime zest

Preheat the oven to 350°.

In a bowl, beat all the wet ingredients until well mixed. Add in the remaining ingredients and mix well. At this point, you could add raisins, chocolate chips, dried currents or nuts, if desired.

The dough will be quite thick at this point, like sugar cookie dough. Divide it in half and roll into a log about the length of your cookie sheet. Flatten slightly with your hand, on the cookie sheet and sprinkle with sugar. Repeat with the other half.

biscotti logs

Bake at 350° for about 25 min. Remove from the heat and cool on wire racks, careful not to break the cookies.

Once they are cool enough to touch, slice them diagonally. I found that a bread knife worked best. Lay the slices, cut side up, on the baking sheet and then put the tray back in the oven for 12 minutes, just to toast the biscotti. Let cool or serve hot with your favorite beverage. These ones go particularly well with tea.

lime biscotti

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18 Responses to “Homemade Lime Biscotti”

  • Linette says:

    This looks delicious! I love the flavor of lime, so I might have to give this recipe a try:-)

  • Kathleen says:

    Silly me, I didn’t divide the dough into two like I was supposed to! They seem kind of soft but I am toasting them right now. I hope they get nice and crunchy!

  • Kathleen says:

    Okay, just wanted to drop in again to say that they came out lovely! They got nice and crunchy, even though I forgot to divide the dougn into two parts. I had to substitute with brown sugar and some olive oil since we ran out of canola but it still came out really tasty. so tasty that i have eaten practically all of them by myself :)

    • Genesis says:

      Changing up ingredients shouldn’t make too much of a difference as long as you use something similar. I’m so glad they worked out . . . you know, to make them even more addictive you can dip half in a glaze or chocolate. :D I didn’t dare do that for fear of the extra pounds that would have shown up the next day!

      Thanks for letting us know how the recipe worked!

  • Tammy says:

    Great recipe and easy to make. I used whole wheat flour which gives more of a nutty taste. Next time I will add more lime zest!

  • Fen says:

    These are amazing! I substituted some raspberry soda syrup for the lime juice and added some yogurt and vanilla protein shake mix to them for my fiancee…I hope they last long enough for him to take them to work because I had some crumbs and promptly grabbed two after they came out of the oven.

    I think they could use some hazelnut pieces or almonds for good measure and extra yumminess though.

  • Grace says:

    While searching for ideas to use up the bag of limes my husband brought home from the grocery store, I came upon this recipe and knew I had to try it and Im so glad I did :) Like other commenters I varied the recipe a bit by substituting coconut oil and egg whites for both the vegetable oil and whole eggs. The smell while baking was heavenly and the taste is equally great. This recipe will definitely be in heavy rotation in our household.

  • Elank says:

    I LOVE making bcotsiti! Of all the varieties I’ve ever made, my all-time fave is cranberry-pistachio with white chocolate glaze. Yummy! I once made peanut butter bcotsiti stuffed with whole Reese’s Peanut Butter Cups, which was nifty and tasty but not very photogenic since the layers split. …Oh dear. I think you’ve awoken my bcotsiti monster. Now I have to go look up recipes. =P

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