18 Refreshing Limoncello Dessert Recipes Delightful

Dive into the zesty world of limoncello with our roundup of 18 Refreshing Limoncello Dessert Recipes that promise to brighten your table and delight your taste buds. Perfect for home cooks looking to add a splash of Italian sunshine to their dessert repertoire, these recipes range from creamy no-bake treats to elegant baked delights. Ready to transform your dessert game? Let's get started!

Limoncello Tiramisu

Brighten up your dessert table with this Limoncello Tiramisu, a zesty twist on the classic Italian favorite that’s sure to impress.

Ingredients

• 1 1/2 cups heavy cream
• 8 oz mascarpone cheese
• 1/2 cup granulated sugar
• 1/4 cup limoncello liqueur
• 1 cup cold brewed espresso or strong coffee
• 24 ladyfingers
• Zest of 1 lemon, for garnish

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In another bowl, beat the mascarpone cheese and 1/2 cup granulated sugar until smooth. Gently fold in the whipped cream until well combined.
3. In a shallow dish, mix the limoncello liqueur with 1 cup cold brewed espresso or strong coffee.
4. Quickly dip each ladyfinger into the espresso mixture, ensuring they’re moist but not soggy, and layer them in the bottom of a 9×9 inch dish.
5. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
6. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
7. Before serving, garnish with the zest of 1 lemon.

The limoncello adds a refreshing citrus kick to the creamy layers, making this dessert a perfect balance of sweet and tangy.

Tip: For an extra lemony flavor, add a teaspoon of lemon zest to the mascarpone mixture.

Limoncello Cheesecake

Brighten up your dessert table with this creamy Limoncello Cheesecake, a zesty twist on the classic that’s sure to impress.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup limoncello liqueur
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan.
2. Beat 24 oz cream cheese and 3/4 cup granulated sugar until smooth. Add 3 eggs, one at a time, blending well after each.
3. Stir in 1/2 cup limoncello, 1 tbsp lemon zest, 1/4 cup lemon juice, and 1 tsp vanilla extract until combined.
4. Pour over crust. Bake for 45-50 minutes until center is almost set. Cool in pan, then refrigerate for 4 hours.

The limoncello adds a vibrant lemon flavor without the tartness, making each slice irresistibly smooth and refreshing.

Tip: For a cleaner cut, dip your knife in hot water before slicing the cheesecake.

Limoncello Panna Cotta

This Limoncello Panna Cotta is a creamy, dreamy dessert with a vibrant citrus twist that’s sure to impress at your next dinner party.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup sugar
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 1/4 cup Limoncello liqueur
• Zest of 1 lemon
• Pinch of salt

Instructions

1. In a small bowl, sprinkle 1 tablespoon unflavored gelatin over 1/4 cup cold water. Let it sit for 5 minutes to bloom.
2. In a saucepan over medium heat, combine 2 cups heavy cream, 1/2 cup whole milk, 1/2 cup sugar, zest of 1 lemon, and a pinch of salt. Heat until the mixture is warm and the sugar has dissolved, about 5 minutes. Do not boil.
3. Remove the saucepan from heat. Stir in the bloomed gelatin until completely dissolved.
4. Add 1/4 cup Limoncello liqueur to the mixture and stir well.
5. Pour the mixture into 4 ramekins or glasses. Chill in the refrigerator for at least 4 hours, or until set.
6. Serve chilled, garnished with additional lemon zest or a drizzle of Limoncello if desired.

The magic of this dessert lies in its silky texture and the bright, boozy kick of Limoncello that cuts through the richness of the cream.

Tip: For a smoother texture, strain the mixture through a fine-mesh sieve before pouring it into the ramekins.

Limoncello Sorbet

Brighten up your dessert menu with this refreshing Limoncello Sorbet, a zesty treat that’s perfect for cleansing the palate after a hearty meal.

Ingredients

• 1 cup water
• 1 cup granulated sugar
• 1 cup limoncello liqueur
• 1/2 cup freshly squeezed lemon juice (about 3 lemons)
• 1 tablespoon lemon zest

Instructions

1. In a small saucepan over medium heat, combine 1 cup water and 1 cup granulated sugar. Stir until the sugar is completely dissolved, about 5 minutes. Remove from heat and let cool to room temperature.
2. Once cooled, stir in 1 cup limoncello liqueur, 1/2 cup freshly squeezed lemon juice, and 1 tablespoon lemon zest until well combined.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the sorbet reaches a soft-serve consistency.
4. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this sorbet lies in its vibrant lemon flavor, elevated by the subtle kick of limoncello, creating a dessert that’s both sophisticated and surprisingly simple to make.

Tip: For an extra touch of elegance, serve the sorbet in chilled lemon halves or garnish with thin lemon slices.

Limoncello Tart

Brighten up your dessert table with this zesty Limoncello Tart, a perfect blend of tangy and sweet that’s sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• 3/4 cup limoncello liqueur
• 1/2 cup fresh lemon juice
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup heavy cream
• Zest of 2 lemons

Instructions

1. Preheat your oven to 350°F. In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/2 teaspoon salt. Add 1/2 cup cold cubed butter and pulse until the mixture resembles coarse crumbs. Add 1 large egg yolk and pulse until the dough comes together.
2. Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer on the bottom and up the sides. Freeze for 15 minutes, then bake for 20 minutes until lightly golden. Let cool.
3. In a medium saucepan, whisk together 3/4 cup limoncello, 1/2 cup fresh lemon juice, 4 large eggs, 1 cup granulated sugar, and 1/2 cup heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 minutes. Remove from heat and stir in the zest of 2 lemons.
4. Pour the filling into the cooled crust and bake for another 15 minutes until set. Let cool completely before serving.

The magic of this tart lies in its silky, citrus-infused filling nestled in a buttery, crumbly crust—ideal for those who love a dessert that’s not too sweet but bursting with flavor.

Tip: For an extra glossy finish, brush the top with a little warmed apricot jam after baking.

Limoncello Mousse

Brighten up your dessert table with this light and zesty Limoncello Mousse, a creamy delight that’s as easy to make as it is impressive to serve.

Ingredients

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/4 cup limoncello liqueur
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a large bowl, whip 1 cup heavy cream until soft peaks form.
2. Gently fold in 1/4 cup powdered sugar, 1/4 cup limoncello liqueur, 1 teaspoon lemon zest, 1/2 teaspoon vanilla extract, and a pinch of salt until fully combined.
3. Divide the mixture among serving glasses and chill in the refrigerator for at least 2 hours, or until set.

The magic of this mousse lies in its balance of tangy lemon and sweet cream, with the limoncello adding a sophisticated kick that elevates the whole dish.

Tip: For an extra touch of elegance, garnish with thin lemon slices or a sprinkle of zest before serving.

Limoncello Cupcakes

Brighten up your dessert table with these zesty Limoncello Cupcakes, a delightful twist on the classic treat that’s sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup limoncello liqueur
• Zest of 1 lemon
• 1 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time.
4. Stir in 1/2 cup whole milk, 1/4 cup limoncello liqueur, zest of 1 lemon, and 1 tbsp fresh lemon juice into the butter mixture.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The limoncello adds a sophisticated boozy kick that pairs beautifully with the fresh lemon zest, creating a cupcake that’s both refreshing and indulgent.

Tip: For an extra lemony punch, brush the tops of the warm cupcakes with a little extra limoncello before frosting.

Limoncello Ice Cream

Brighten up your dessert game with this creamy, tangy Limoncello Ice Cream, a refreshing treat that’s perfect for summer gatherings or a sweet end to any meal.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup limoncello liqueur
• Zest of 2 lemons
• Pinch of salt

Instructions

1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar. Heat until the sugar dissolves, about 5 minutes, stirring occasionally.
2. Remove from heat and stir in 1/4 cup limoncello liqueur, the zest of 2 lemons, and a pinch of salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until thick and creamy.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

The limoncello not only adds a vibrant lemon flavor but also keeps the ice cream beautifully soft, making it scoopable straight from the freezer.

Tip: For an extra lemony kick, drizzle a little extra limoncello over each serving just before enjoying.

Limoncello Cake

Brighten up your dessert table with this zesty Limoncello Cake, a perfect blend of sweet and tangy flavors that’s sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup limoncello liqueur
• 1/4 cup whole milk
• Zest of 2 lemons
• 1 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Mix in 1/2 cup limoncello, 1/4 cup whole milk, zest of 2 lemons, and 1 tbsp fresh lemon juice until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The limoncello not only adds a vibrant lemon flavor but also keeps the cake incredibly moist, making each bite as delightful as the last.

Tip: For an extra lemony kick, drizzle the cooled cake with a simple glaze made of powdered sugar and limoncello.

Limoncello Parfait

Brighten up your dessert table with this creamy Limoncello Parfait, a zesty and refreshing treat that’s as easy to make as it is impressive to serve.

Ingredients

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/4 cup limoncello liqueur
• 1 cup lemon curd
• 1/2 cup crushed graham crackers
• Fresh mint leaves for garnish

Instructions

1. In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
2. Gently fold in the limoncello liqueur until fully incorporated.
3. In serving glasses, layer the limoncello cream, lemon curd, and crushed graham crackers, repeating until the glasses are filled.
4. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
5. Garnish with fresh mint leaves just before serving.

The magic of this parfait lies in the balance between the creamy limoncello mixture and the tart lemon curd, creating a dessert that’s both rich and refreshing.

Tip: For an extra touch of elegance, serve with a thin slice of lemon on the rim of each glass.

Limoncello Crepes

Brighten up your breakfast or dessert with these delicate Limoncello Crepes, infused with the zesty flavor of lemon and a hint of sophistication from the Italian liqueur.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/4 cups whole milk
• 2 tablespoons unsalted butter, melted
• 1/4 cup Limoncello liqueur
• Zest of 1 lemon
• 1 tablespoon unsalted butter, for cooking
• Powdered sugar, for garnish

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt.
2. Add 2 large eggs, 1 1/4 cups whole milk, 2 tablespoons melted unsalted butter, 1/4 cup Limoncello liqueur, and the zest of 1 lemon. Whisk until the batter is smooth and free of lumps.
3. Heat a non-stick skillet over medium heat and add 1 tablespoon unsalted butter, swirling to coat the pan.
4. Pour 1/4 cup of batter into the skillet, tilting to spread thinly. Cook for about 1-2 minutes until the edges lift easily, then flip and cook for another 30 seconds.
5. Repeat with the remaining batter, stacking crepes on a plate as you go.
6. Serve warm, dusted with powdered sugar.

The Limoncello adds a vibrant kick that elevates these crepes from simple to spectacular, making them perfect for a leisurely weekend brunch or a fancy dessert.

Tip: For an extra lemony punch, drizzle with a little extra Limoncello before serving.

Limoncello Trifle

Brighten up your dessert table with this Limoncello Trifle, a zesty and creamy delight that’s as stunning as it is delicious.

Ingredients

• 1 (14 oz) package of ladyfingers
• 1/2 cup limoncello liqueur
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 (15 oz) jar lemon curd
• 1 lemon, zested
• Fresh mint leaves for garnish

Instructions

1. Arrange a single layer of ladyfingers in the bottom of a trifle dish or large glass bowl. Drizzle with 1/4 cup of limoncello, ensuring they’re evenly moistened.
2. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Spread half of the lemon curd over the ladyfingers, then top with half of the whipped cream. Repeat the layers with the remaining ladyfingers, limoncello, lemon curd, and whipped cream.
4. Sprinkle the lemon zest over the top and garnish with fresh mint leaves. Chill in the refrigerator for at least 2 hours before serving.

The magic of this trifle lies in the balance of tangy lemon curd and the sweet, boozy punch of limoncello, all lightened by clouds of whipped cream.

Tip: For an extra burst of lemon flavor, add a thin layer of lemon slices between the whipped cream layers.

Limoncello Macarons

These Limoncello Macarons are a zesty twist on the classic French cookie, perfect for adding a splash of sunshine to your dessert table.

Ingredients

• 1 3/4 cups powdered sugar
• 1 cup almond flour
• 3 large egg whites, at room temperature
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 tbsp limoncello liqueur
• Yellow food coloring (optional)
• 1/2 cup lemon curd (for filling)

Instructions

1. Preheat your oven to 300°F and line two baking sheets with parchment paper.
2. Sift together the powdered sugar and almond flour into a large bowl.
3. In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar, then continue beating until stiff peaks form. Mix in the vanilla extract, limoncello, and a few drops of yellow food coloring if using.
4. Gently fold the dry ingredients into the egg white mixture until fully incorporated and the batter flows like lava.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
6. Let the macarons sit at room temperature for 30 minutes to form a skin. Then, bake for 15 minutes, or until they lift easily off the parchment.
7. Cool completely on the baking sheets before filling with lemon curd.

The limoncello not only adds a vibrant flavor but also gives these macarons an irresistibly light and airy texture.

Tip: For the smoothest tops, firmly tap the baking sheets on the counter after piping to release any air bubbles.

Limoncello Pudding

Brighten up your dessert table with this creamy Limoncello Pudding, a zesty twist on the classic that’s sure to impress.

Ingredients

• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 2 1/2 cups whole milk
• 3 large egg yolks, lightly beaten
• 1/4 cup Limoncello liqueur
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Zest of 1 lemon

Instructions

1. In a medium saucepan, whisk together 1/2 cup granulated sugar, 3 tbsp cornstarch, and 1/4 tsp salt. Gradually whisk in 2 1/2 cups whole milk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5 minutes. Reduce heat to low; cook and stir for 2 minutes longer.
3. Remove from heat. Gradually whisk about 1 cup of the hot mixture into the 3 large egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes.
4. Remove from heat. Stir in 1/4 cup Limoncello liqueur, 2 tbsp unsalted butter, 1 tsp vanilla extract, and the zest of 1 lemon until smooth.
5. Pour into dessert dishes. Press plastic wrap onto surface of pudding to prevent a skin from forming. Refrigerate until chilled, at least 2 hours.

The Limoncello adds a sophisticated brightness to this pudding, making it a refreshing finale to any meal.

Tip: For an extra lemony kick, garnish with thin lemon slices or a sprinkle of additional lemon zest before serving.

Limoncello Donuts

Brighten up your morning with these zesty Limoncello Donuts, a delightful twist on the classic that brings a sunny burst of lemon flavor to your table.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup limoncello liqueur
• 1/4 cup milk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• Zest of 1 lemon
• 1 cup powdered sugar (for glaze)
• 2 tbsp limoncello liqueur (for glaze)

Instructions

1. Preheat your oven to 375°F and grease a donut pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup limoncello, 1/4 cup milk, 2 large eggs, 2 tbsp melted butter, and the zest of 1 lemon until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed.
5. Pipe or spoon the batter into the prepared donut pan, filling each mold about 2/3 full.
6. Bake for 10-12 minutes, or until the donuts spring back when touched.
7. Let the donuts cool slightly before dipping them into a glaze made from 1 cup powdered sugar and 2 tbsp limoncello.

The limoncello not only infuses these donuts with a vibrant lemon flavor but also keeps them incredibly moist. Perfect for a brunch that calls for something special.

Tip: For an extra lemony kick, add a teaspoon of lemon juice to the glaze.

Limoncello Fruit Salad

Brighten up your table with this Limoncello Fruit Salad, a refreshing mix of citrus and berries with a boozy twist that’s perfect for brunch or a summer picnic.

Ingredients

• 1 cup strawberries, hulled and quartered
• 1 cup blueberries
• 1 cup raspberries
• 2 bananas, sliced
• 1/4 cup limoncello liqueur
• 2 tablespoons honey
• 1 tablespoon fresh mint leaves, chopped

Instructions

1. In a large bowl, combine the strawberries, blueberries, raspberries, and bananas.
2. In a small bowl, whisk together the limoncello and honey until well blended.
3. Pour the limoncello mixture over the fruit and gently toss to coat.
4. Sprinkle the chopped mint leaves over the top and give it one final gentle toss.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The limoncello not only adds a delightful citrusy kick but also keeps the bananas from browning too quickly, making this salad as beautiful as it is tasty.

Tip: For an extra zing, zest a little lemon over the salad just before serving.

Limoncello Chocolate Fondue

Dive into the luxurious blend of zesty limoncello and rich chocolate with this Limoncello Chocolate Fondue, a show-stopping dessert that’s as fun to make as it is to eat.

Ingredients

• 1 cup heavy cream
• 8 oz high-quality dark chocolate, chopped
• 2 tbsp limoncello liqueur
• 1 tbsp unsalted butter
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, heat 1 cup heavy cream over medium heat until it begins to simmer, about 3-4 minutes. Do not let it boil.
2. Remove from heat and add 8 oz chopped dark chocolate, stirring until the chocolate is completely melted and the mixture is smooth.
3. Stir in 2 tbsp limoncello, 1 tbsp unsalted butter, 1/4 tsp vanilla extract, and a pinch of salt until well combined.
4. Transfer the fondue to a fondue pot or a serving bowl and serve immediately with your choice of dippers like strawberries, pound cake, or marshmallows.

The vibrant kick of limoncello elevates the deep chocolate flavors, creating a fondue that’s irresistibly smooth with a refreshing citrus twist.

Tip: For an extra lemony punch, garnish the fondue with a sprinkle of lemon zest before serving.

Limoncello Biscotti

These Limoncello Biscotti are a zesty twist on the classic Italian cookie, perfect for dipping in your afternoon coffee or serving as a sweet end to a dinner party.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup Limoncello liqueur
• Zest of 1 lemon
• 1/2 cup chopped almonds

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In a large bowl, beat 3/4 cup granulated sugar with 2 large eggs until light and fluffy. Stir in 1/4 cup Limoncello and the zest of 1 lemon.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in 1/2 cup chopped almonds.
5. Divide the dough in half and shape each portion into a log about 12 inches long. Place on the prepared baking sheet, spacing them well apart.
6. Bake for 25 minutes, or until the logs are firm to the touch. Remove from the oven and let cool for 10 minutes.
7. Reduce the oven temperature to 325°F. Slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.
8. Bake for an additional 10 minutes, then flip the biscotti and bake for another 10 minutes until golden and crisp.

The Limoncello adds a bright, citrusy punch that makes these biscotti irresistibly moreish, with a satisfying crunch that’s perfect for dunking.

Tip: For an extra lemony kick, drizzle the cooled biscotti with a simple glaze made from powdered sugar and a splash of Limoncello.

Conclusion

We hope these 18 refreshing limoncello dessert recipes inspire your next sweet adventure! Perfect for home cooks looking to add a zesty twist to their treats, each recipe promises delight. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy baking!