Its hard to say if its the bright color of the fruit or the crisp flavor …. lemons just remind me of spring. I think, when you incorporate some limoncello liqueur into dessert recipes it takes them to a whole new level. Its tangy, refreshing and balances the sugary sweetness of cookies, cakes and many other confections.
Our first introduction to the taste of some authentic limoncello was in the town of Sorrento on the Amalfi Coast of Italy. In 2013, Brion & I had a wonderful holiday travelling throughout Italy. The Amalfi coast is known for its production of limoncello liqueur. It is only here, thanks to the Mediterranean climate, lemons grow with a thick skin that is rich with essential oils, fragrant and with a strong aroma. The lemon skin is the most important ingredient when it comes to making limoncello.
Stunning Amalfi , with its electric blue sea, terra cotta rooftops, bright white sand beaches, emerald hillsides and lemon tree lined streets, will be forever etched in our memories.
The hint of limoncello in the icing gives these simple little shortbread cookies such a nice flavor.
| Servings |
|
- 1 1/3 cups flour
- 3 Tbsp cornstarch
- 3/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 Tbsp milk
- 1 tsp limoncello liqueur
- 1 cup powdered sugar
- 2 Tbsp limoncello liqueur
- 30 gm pistachio nuts, chopped
Ingredients
Limoncello Shortbread
Limoncello Icing
|
Rate this recipe!
|
- Preheat oven to 325 F. Line 2 baking sheets with parchment.
- In a bowl, whisk together flour, cornstarch & salt.
- In a large bowl, beat butter & sugar with an electric mixer until fluffy & aerated, 4-5 minutes. Add milk & limoncello liqueur; beat for 1 minute.
- Sift in half the flour mixture, then fold in with a spatula until just combined. Repeat. Spoon half of the shortbread batter into a piping bag fitted with a large, open star tip.
- Pipe batter into 1 1/2-inch wide rosettes, 1 inch apart on a prepared sheets.
- Bake shortbread ONLY until edges are lightly browned, 15-16 minutes. Let cool for 3 minutes, then transfer to a rack to cool.
- While shortbread cookies are baking, combine powdered sugar & limoncello. Drizzle over warm cookies. While icing is still wet, sprinkle the chopped pistachios over the tops. Allow to set before serving.
- Trace 1 1/2 inch circles onto parchment paper. Flip the paper over & use circles as a guide when piping rosettes.