Best 7 Lorraines Luscious And Lovely Limoncello Recipes

LIMONCELLO COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
• Using an electric mixer, beat the butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks, limoncello, vanilla and lemon zest, and beat until combined.
• In a separate medium bowl, combine the flour, baking powder, and salt.
• Add the flour mixture to the butter mixture all at once and mix again with electric mixer until a soft dough forms. Use a spoon to mix the dough to bring the dough together more fully.
• Use a medium cookie scoop (about 1 ½ tablespoons of dough) to scoop the dough and roll into balls and place them on the prepared baking sheet about 2-inches apart. Use the palm of your hand to slightly flatten the balls of dough.
• Bake the cookies for 10 to 12 minutes, or until the bottom edges are just beginning to look golden brown. Remove from the oven and allow to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
• In a small bowl, stir together the confectioners' sugar, limoncello, lemon zest and 1 tablespoon lemon juice. Add additional lemon juice, as needed, to reach a nice glaze consistency (it should be somewhat thick but pour easily off the spoon). Use a small metal spoon to pour a small amount of glaze on top of a cookie and use the back of the spoon to spread and swirl it around. Repeat with remaining cookies and glaze. Allow to set for about 15 minutes before serving.
• Store in an airtight container and consume within 1 week for the best quality.

HAZELNUT LIQUEUR - FRANGELICO

Steps:

• In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day.
• Gently pour the jar's contents through a regular strainer or sieve, pressing hard on the nuts to release all of their flavor.
• Follow this by two strainings through slightly dampened cheesecloth.
• For true clarity and professional looking results, pour the strained mixture through a large clean coffee filter placed inside a funnel or clean coffee cone; loosely cover with plastic wrap since the process may take several hours.
• In a very small saucepan, combine the sugar and water.
• Bring to a boil over moderately high heat.
• Simmer, uncovered, 5 minutes.
• Let cool to room temperature.
• Stir in the vanilla.
• Funnel the strained hazelnut mixture into a clean, sterilized, glass bottle and then funnel in the sugar syrup.
• Cover tightly; shake to blend.
• Let mature, at room temperature or slightly cooler, for at least three weeks.

LIMONCELLO COOKIES

Steps:

• For the cookies:
• Cream butter and confectioner's sugar with hand mixer. Stir in flour, lemon zest, limoncello, and salt until dough forms.
• Roll into log, about 1 1/2 inches wide and 10 inches long. Wrap in plastic wrap and chill for a few hours or overnight.
• When ready to bake, preheat oven to 350 degrees.
• Line cookie sheet with greased parchment paper. Take golf-ball-size piece of dough and roll between palms to form a lemon shape. Flatten until dough is 1/4 inch to 1/2 inch thick.
• Bake for 20 to 25 minutes, or until cookies just begin to brown on bottom. The dough will not expand on cookie sheet.
• Remove from oven and cool completely.
• For the glaze: Mix sugar and limoncello together in small bowl.
• When cookies have cooled completely, drizzle glaze over top or spread on lightly with knife.

LIMONCELLO (LEMONCELLO, LIMONCELLA)

Steps:

• Remove yellow part of lemon peel either with micro-plane or sharp peeler. If any pith remains on the back of a strip of peel, scrape it off.
• Place peels in a large jar with screw-top lid or sealed with clamps and cover with one bottle of vodka.
• Leave mixture to mellow for 2 weeks in a dark place.
• After mixture sets, combine sugar and water in a small saucepan, bring to a boil over medium heat, stirring frequently, until the sugar has dissolved. Allow the syrup to cool to room temperature (This is very important- if the sugar syrup is still warm the limoncello will result cloudy instead of limpid).
• Using a coffee filter or fine sieve, strain the vodka from the peels and mix it with the remaining bottle of vodka and the syrup. Put the liqueur in bottles, seal tightly (cork or screw-top lid) and let the components marry, in a dark place, for at least 10 days before using.
• For drinking straight, store the Limoncello in the freezer.

LIMONCELLO

Steps:

• Put the lemon peels, lavender, if using, and rum or vodka in a container and let stand for 4 weeks.
• Strain the mixture into a decanter.
• Mix the sugar and water in a medium saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Let cool before adding to the rum mixture.
• Serve in small aperitif glasses.
• Store in the freezer for up to 1 year.

PANETTONE CAKE WITH LIMONCELLO

Steps:

• you will need a 9inch deep dish cake pan,coated with butter.
• preheat oven to 180 celcius.
• 1.whisk together the egg yolks,1/2 cup limoncello,sugar and milk until light and fluffy.
• 2.place a layer of panettone on the bottom of your cake pan.pour ¼ of the egg yolk mixture over top,add another layers of panettone and another 1/4 of the egg yolk/milk mixture.
• 3.keep layering until all the panettone and yolk mixture is gone.
• 4.press done panettone to make sure all is covered with liquid.
• 5.put in the oven for 30-40 minutes,or until liquid has set.
• put in fridge overnight,or for at least 5 hours.
• To serve:.
• flip cake over onto a platter,sift icing sugar over entire cake.
• mix 1/4 cup limencello with mascarpone and serve with cake slice.

FETTUCCINE LIMONCELLO

Steps:

• Cook fettuccine al dente.
• In a shallow pan, brwn butter, ham, and parsley, then put in a shallow bowl.
• Drain fettuccine.
• Add it to the bowl.
• Add cream, limoncello, and cheese.
• Stir well.
• Add salt to taste.