Limoncello Macaroons

These limoncello macaroon cookies are golden-crusted, powder-coated, almond-citrus gems spiked with limoncello liqueur.

Limoncello Macaroons

I packed a number of things for last weekend's getaway to Mendocino. One pair of flip-flops, one book, a stack of magazines, a bottle of bubbles, ten rolls of film, three cameras, a tripod and a bag of limoncello macaroons. I bookmarked these Pinched Orange Macaroons a while back, and when my sister gave me a bottle of limoncello (made from lemons in her yard), I decided to do a twist on Patrick Lemble's cookies using the homemade citrus liqueur and zest. I thought they'd be a nice little treat for the cabin.

Close-up of Limoncello Macaroons on Baking Sheet
The cookies are made primarily from almond paste and they bake into golden-crusted, powder-coated, almond-citrus gems. A tad messy to make, but well worth it. They've become one of my all-time favorite little cookies.

Perfect Place for Macaroon Treats - Cabin in Mendocino Woods

Before we dive into the minutiae of macaroon cookie making, I thought I'd share a few photos. For those of you who have missed previous mentions of the cabin, it is waaay off the grid, and a bit rustic - in the very best way possible. I like to sit on the porch and do a whole lot of nothing. We played board games and cards, cracked jokes, and talked a lot about the mountain lion that has been spotted at the cabin over the past few months.
Limoncello Macaroon Recipe

The mountain lion seemed like an abstract concept to me. Abstract in the way that I know there are bears around when I go camping, but I don't really think about it much because they don't bother me. There's a difference here. This mountain lion has apparently killed a couple goats in the area. And then, there's that photo up above. Lori & Lisa's cousin rode down the driveway on his quad one afternoon to show us. He'd rigged a motion capture camera near his cabin, just up the road a bit, and apparently the camera captured that frame. It's hard to tell from my picture, but I assure you, that cat is large.
Limoncello Macaroon Recipe
So, for the most part we stuck around the cabin. Or traveled in a pack when we were out and about. On the food front, Lori made an amazing grilled eggplant, arugula, and mozzarella salad as part of our dinner Saturday night, and if she posts it or publishes it at some point, I'll be sure to link to it and give you all the heads up. Strong, garlicky, and good. She makes a mean panzanella as well.

Limoncello Macaroon Recipe

As far as the limoncello macaroons are concerned, let me say a few things. First off, they travel quite well. And while they seemed to be at their absolute peak roughly thirty minutes after baking, I placed the cooled cookies in a sealed plastic bag, and they were delicious for days. There wasn't as much textural difference between the outside crust and the super-moist middle after being bagged, but they were still 90% as good. They're perfect for a holiday cookie assortment.

Limoncello Macaroon Recipe
They're also made from one of the simplest batters imaginable. I made one batch following Patrick's original technique, then took a shortcut with the second batch which you'll see reflected in my version of the recipe below. In short, I found I didn't really need to do an egg wash/powder. I found the dough was quite moist. I threw a good amount of powdered sugar down on the counter top and shaped the cookies from there. They had a nice powdered sugar coating without the extra step. If you find you're not getting enough of a powdered sugar coating before baking, give each ball of dough a light brushing of egg white and a quick roll in more powdered sugar.
Limoncello Macaroons on A Baking Sheet
If you're still on the hunt for more treats, here's where you can find all the cookie recipes. I'll forever love classic shortbread cookies, I'd argue these are the best ginger cookies and please, please give these snickerdoodles a go. They're kissed with saffron and vanilla, really something special. For the lemon lovers? Try this glazed lemon cake!

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Limoncello Macaroons

5 from 3 votes

The original recipe is an almond paste base enhanced with Grand Marnier as a flavor accent. But I can imagine taking these cookies in many different directions. This time around I went the lemon route, but if you can imagine an ingredient pairing well with sweet almonds, you might try it here. I used two tubes of Odense almond paste here, but be interested if any of you know of a good, pure almond paste make from organic almonds. Also, be sure to buy almond paste, not marzipan.

  • 1 large egg white
  • 14 oz / 400g almond paste
  • 1/2 cup / 2 oz / 55g confectioners' sugar, sifted, plus quite a bit more for surface and coating
  • 1/4 teaspoon pure almond extract
  • scant 2 teaspoons freshly grated lemon zest
  • 1 tablespoon limoncello
  • scant 1/2 teaspoon fine grain sea salt
  1. Line two baking sheets with parchment paper and set aside. Beat the egg white, the almond paste, confectioners' sugar, and almond extract together either by hand or with an electric mixer, until creamy, about 2 minutes.
  2. Add the zest, limoncello, and salt and beat until combined, another 30 seconds.
  3. Coat a clean/dry surface with a generous handful of sifted confectioners' sugar then turn the dough out onto it. Shape and roll out the dough into two 3/4-inch thick logs, roughly 18 inches long. Cut each log into 24 equal pieces (see photo). Make sure each piece is entirely coated in sugar, tapping to remove excess.
  4. Transfer to prepared baking sheets. They don't spread much so you can crowd them a bit more than you might with other cookies. Let stand for 30 minutes.
  5. Preheat oven to 350F / 180C degrees. Use three fingers to gently pinch each piece of dough to form an irregular pyramid shape of you like, or you can leave them pillow shaped. Bake until pale golden, about 15 minutes. Alternatively, I also like them deeply golden, it's a matter of personal preference really, but baking for a few extra minutes will achieve this. Transfer the cookies from baking sheets to wire racks, and let cool completely. These cookies keep well in an air-tight container for a few days.

Makes 4 dozen bite-sized cookies.

These cookies are a riff on the Pinched Orange Macaroons by Patrick Lemble (executive pastry chef at the Four Seasons restaurant, New York City) highlighted in the December 2009 issue of Martha Stewart Living.

Prep Time
45 mins
Cook Time
15 mins
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5 from 3 votes (3 ratings without comment)
Recipe Rating


These look wonderful! Normally I’m not a huge macaroon fan but I love the idea of something a little tarter… will have to give these a try

Feast on the Cheapf

I was excited to come across your website and this recipe. I just made the cookies and not sure what I did wrong. The cookies expanded quite a bit and as soon as I took them out of oven they fell flat … pancake flat. Any tips or suggestion for next time?


Oook! I’m going to try to make them!
I love limoncello.
I think that i’ll love macaroons too!

migliori giochi online

these look fantastic-I’ll definitely be trying them out!
thank you!


FYI most almond paste is NOT gluten free, the odense brand has glucose syrup in it which contains wheat starch.
HS: Thanks Sara, will update.


They *do* look fantastic…

Scott at Real Epicurean

This is a brilliant combination. Can’t wait to try these. We plan on making some homemade limoncello first.

Poor Taste

Hi Heidi,
This look so delicious. I don’t cook or eat any sugar, but I love baking with your recipes. So when they do have sugar, which is only sometimes, I usually adapt them with honey, agave nectar, molasses, etc.
And I’ve been dying to cook with almond paste. Any idea where to buy almond paste with alternative sweetener or how I could make my own and still get that heavenly almond taste?

Rebecca O

Oh. My. Goodness. Limonchello cookies! Who would have thunk it. Now I can EAT Limoncello as well as drink it! Love it


Your blog is beautiful…I’m always looking for an interesting recipe for macaroons…I will definitely try these!

Sheila @ Dinner at Sheila's

I really dont think you needed to be concerned about the lion! They are elusive creatures and would not confront a human unless ambushed.
Looks like a wonderful place to have holidays. And the macaroons – gorgeous as ever!


I found the batter to be a bit too sweet, so I doubled the limoncello and added some Meyer lemon marmalade. They’re still a bit sweet for my taste, but the marmalade gives them a nice bite. And, thanks for introducing me to limoncello! Took a few “tastes” of that, too while cooking!
Love this blog! It’s how I got started cooking 2 years ago when I was living abroad and couldn’t find good chocolate chip cookies ANYWHERE. I found a great recipe here and have since totally conquered my fear of cooking (I don’t just make cookies, I promise). I definitely eat a lot better now that I make nearly everything from scratch…except for Acme olive bread–I leave that to the experts.
THANKS for the great blog!


Your photos are beautiful. And the recipe looks so yummy. Thank you for brightening up my day.


I made these today they were GREAT thank you sooooo much for the recipe!!!!


Just made the macaroons for a party this weekend. Definitely better with the fresh crust, hot out of the oven. I’m amazed at how quick this batter/cookie comes together. Great recipe, thank you!


I fell in love with limoncello when I visited Italy years ago. I’ll need to find a time to try the recipe!

Justin Chen

HS: This is a reply to your comment on Sept. 5–sorry for the slow response time!
To answer your question, I’ve lost the wrapper for the stuff, but it was labeled as both “Almond Paste” and “Marzipan”. It was a very generic log-shaped almond/sugar product. It certainly was not almond butter.
We ended up playing around with our overly liquidy batter, and ended up creating a new monster: by adding flour we were able to thicken it enough to get it to hold together enough to make thin, flat, almost lacy-oat cookies using parchment paper and low heat. Delicious (but very different). We’ll try again with a different almond paste and let you know how it goes!


I love it that you say you packed ten rolls of film. In this the ϋber digital world there is another celluloid lover.

Jennifer Z

I will (shamefully) admit that I have never had a limoncello. With the almond and the zest nothing can go wrong. I am wondering what I can use if I do not have the limoncello. Is the almond paste you have used sweetened?


Oh! I would love to get lost in the woods with a cabin like that. I love that you share these wonderful photos with us. I love the recipe, too. I made some the other night and they did not last long at my house.


    It’s the best! So glad you enjoyed the cookies. xx!

    Heidi Swanson

Please gently nudge Lori on that salad — it sounds awesome!

jen maiser

Gotta love them macaroons and marcarones!!

Mark @ Ghillie Suit Warehouse

Made these tonight and the batter tastes amazing! Heidi, you rock!

Amy and Justin

Wow, what a nice collection of photos and the macaroons are gluten-free by default. Perfect! I love these kinds of recipes. Thank you!


Heaven! It all sounds like heaven. Now I need to coax someone else into making these macaroons for me…

The Rowdy Chowgirl

I have never heard of limoncello macaroons! This sounds perfect for an end-of-summer dessert. I have long been intimidated by macaroons recipe but the ingredients list looks do-able! I will be trying this for a friend’s birthday this weekend 🙂


@ Sara — I realize I may be speaking out of turn, but I think these would ship really well. They are incredibly light and seem to be holding up since I baked them 3 days ago. And because of their texture, they are not likely to crumble or break apart.
A note on the shape to cut them in . . . I did some as the pinched triangles & some as the little “pillows”. IMHO, I think the pillows look the most appealing.

Kathleen in MO

Wow, these look great! Now, to find me some gluten-free almond paste.
HS: Hi Alta, is almond paste GF? Maybe someone can clarify for me, I was under the impression that it was.


I made the cookies this weekend using some homemade Tangerincello (made with tangerines) that a friend of mine made. The cookies are WONDERFUL and I can’t wait to sit on our porch sippin’ some Tangerincello while eating a cookie or two or three. They are quite addictive!
HS: Nice! That sounds absolutely delicious.

Kathleen in MO

My sis-in-law is a pastry chef. I think I need to send her a hint recipe.


Bless you! I have been on a search for three years for a cookie recipe for Angel Clouds made by a small bakery in Italy. I’ve experimented myself to distraction trying to re-create them. This cookie is it!


Wow. These are making me drool! I have a friend that LOVES lemon, and I’d love to make these for her…do you think they’d ship well or not so much? The cabin is amazing! I love it!
HS: Hmm. I’m not 100% sure here. I suppose it depends on how far they were going to be shipped and how long it would take. You might be better off sending her a cute package with the almond paste, limoncello, and the recipe. xx!


YUM! Must try these out with my homemade Limoncello this weekend. I also have a tub of almond paste in the fridge that I must use up. Thanks, Heidi!


That cabin looks like an amazing place to hang out and write. And those cookies look incredible… my sister saw them over my shoulder on the screen and demanded that I make them. I’ll let you know how it goes!


Yum! I just bookmarked these to make once I pick up the limoncello.


My friend made these for a party at her house on the day after you posted this, and we all huddled around the platter of them, popping them like candy. So so good. Thanks!


Thank you for this wonderful gluten-free recipe! I made these today and can’t wait to make another batch for a gathering in a few weeks.
I didn’t have Limoncello on hand so I used a mixer for lemondrop/vodka drinks. Upon tasting it plain, I thought – why not just use lemon juice?
Regardless of whether these are different than real Limoncello macaroons, I was delighted with how they turned out.


the simplicity makes these sophisticated.


You always have the most fun adventures around and the cat only makes it more adventurous. I love the cabin and the cookies, too.


Anything made with limoncello is good in my book – but macaroons! Amazing! Am in love with your cabin btw.


Your photos are so beautiful, I am lost for words.
The macaroons look incredible. We have some homemade limoncello…what a tempting way to use it!
Heidi xo

Heidi - apples under my bed

I love lemon and almond together! Ive got some limoncello to use up so…. thanks for the recipe.


I couldn’t find almond paste anywhere in my local shops so I made my own from a recipe from the internet.
The results were disastrous! They spread everywhere and joined, and went completely flat. One of the trays I cooked for longer so they would brown thinking I could make them more like a flat brittle style slice. So I cut the this tray into rustic rectangles and they taste pretty good!
Compared with what they were supposed to be, they completely failed. However, I think I inadvertently made up a new biscuit!
Don’t recommend making your own almond paste unless you can keep it really stiff, not too wet. The recipe I used was made with a sugar syrup and I think it was just too moist – thus leading to the spreading…
HS: Sorry to hear this Mim. I was a bit worried about the DIY almond paste in relation to this particular recipe. It seems like you’d have to be v. careful about getting the consistency just right, and it seems like some experimenting would be in order to get the recipe to work. But if anyone has better luck, let us know.


Your desserts are always good. I’ve made the coconut cherry mini tarts a million times. Sometimes I add chocolate in before the cherry. I’m sure if I make these, they will be a repeat.
I’m sad about the goats. The cat is scary.


My parents have been making limoncello – I think I’m going to have to ask them for another bottle!


woah these look so good! ive been eyeing this site for a while and I finally decided to comment. These cookies were exactly what I needed to tell you how amazing your site and recipes are, I just want to try them all!


I ate similar macaroons at a celebration I went to last week, they are very common in Jewish style catering services.

קייטרינג חלבי

My husband’s family is Dutch and we make many treats with almond paste, so I usually have it on hand — must try this as soon as my oven is fixed!
To answer a couple of questions, I believe a macaroon is defined by the use of egg white, sugar, obviously, and coconut OR almonds.
Almond paste is found in the baking section of most US supermarkets. Sometimes near the frosting or pie fillings. Look for it in a tube (which sometimes is in a box) or in a can.


Heidi congratulacions!! Im from Caracas, Venezuela. I own an artisan chocolaterie in a national park, El Avila, Im going to try your limoncello recipe with a cover of dark chocolate and let you know. Beatifull and sensitive pictures Nela Moser
HS: Thanks Nela, I hope to visit Caracas someday. When I do, maybe we can make a batch together?

Nela Moser

Wow! I am new to your site and so happy to of found it. Great work. Love your style, and photography as well. Looking forward to checkin in! Great recipe, they look delightful.


Ohh God that cat is scary!!! It seems though that no matter what you really enjoyed your macaroons!

Chocolate Freckles

Mmm. They look precious.


Wow, that mountain lion does look scary!! But the macaroons, delicious.


Heidi~~~OMG! Lemon Macaroons with almond!!! I think I’m in L-O-V-E!!! Can’t wait to make these babies whilst sippin’ some of the Limoncello!
Please be careful around that mountain lion it’s making me very nervous!……..Lisa xo

Bookmarked these as well, but hadn’t made them yet. Needed this nudge (yum). The production pictures look just like little gnocchi!
Gorgeous B+W shots. Trash, I think, never looked so fine.


I think these flourless cookies could be kosher for Passover too.


Yum. I love anything that’s lemon flavored and then add almond on top of it too. Amazing! That’s great that you have a cabin to visit to get away from it all.

City Share

We make limoncello from the Meyer lemons on our southern Arizona property and this will be yet another wonderful way to use it for a lovely dessert item. Thanks for sharing.


Hi Heidi, I eat a pretty strict organic diet and have looked (with no luck) for organic almond paste, however I did find a recipe that seems very easy and that can be done with organic ingredients.

Thank you for this and all the other wonderful recipes. Always looking forward to your next post!


Oh I am all over these!


I wasn’t even going to look at this post as I’m highly allergic to coconut. I always thought that maccaroons were only made with coconut. I only clicked through because I wanted to look at your pictures. Now, I’m going to make the cookies. Thanks for posting this recipe! (Beautiful pics, too!)


Hi Heidi
these look and sound wonderful and the photos are beautiful too. A couple of weeks ago I was in Montalcino in Tuscany and was given a wonderful homemade limoncello cream digestif in a local pizzeria / restaurant which was super good. I’ve found lots of recipes on the Internet for it so am planning to give it a shot. And … With my first week at cookschool in Paris over, next week we do a day of regional cooking, featuring Provence. The last course (out of 7) is citrus macarons with lemon sorbet! SO happy to be here…. Very best wishes Deb
HS: Let me know how it goes Deb, and good luck with school. Can’t wait to hear how it goes.


Yummy! It is just wonderfull! Limoncello and macaroons, so great! Thank you for this lovely recipe!


I love how awesome this simple recipe is. Thanks!


These look amazing and your pictures look really cool. Glad you had a good trip!

tabitha (from single to married)

Oh wow – O love the way those two words sound together: “limoncello macaroons”… Bet they taste as good as they sound…


First of all, wanted to say I have been a reader of 101 for a long time, and HAD to comment on this recipe for two reasons one. I grew up in Santa Ynez, close to Mendocino. I miss it so. It’s a truly wonderful place.
Secondly, this recipe is more like a little Italian cookie, they are called Riccarelli, from Toscana (Tuscany). You even captured one of the typical shapes in the photo.
I live in Italy currently, and have had the pleasure of sampling these little babies in the region they are from, as well as from my kitchen. They are such a lovely morsel, but the addition of limoncello is genius. I usually just use a lot of Sicilian lemon zest and call it a day.
If you get a chance to make them the traditional way they do in Italy, here are the ingredients (process is the same, cooking time is about 4 to 5 minutes at 220 C)
300 g almond flour (sifted)
300 g super fine sugar
1 egg white
1 1/2 lemons, zested
1 tsp vanilla
1 tbl baking powder
Powdered suagr for dusting
Really love this blog. Thanks for every post Heidi.
HS: Thanks for thie Joy, I’ll have to give them a go!


Chrissy, we have had excellent results looking for one-offf cabins and such at (vacation rentals by owner). Our latest was a week at a “Lotus River House” in Coloma, CA, which was right on the South fork of the American river.


The cabin looks so amazing!
I am thinking about booking a weekend in a similar place in Cornwall, except that it has no electricity! I think your recipes will be great… make a big old stock of treats to take!


My husband made several bottles of limoncello a few months ago and am excited to have another recipe using limoncello. Something wonderful to bring to the next ladies night gathering.

Noreen Ryan

When you mentioned these in your last post I thought…..”why hasn’t she posted the recipe for those?,,,they sound great!” Thank you for posting, love your website, has such a nice aura.


It’s so nice to see such an interesting variation on macaroons.
Love the idea of adding limoncello. The possibilities now seem endless!
Thanks for yet another wonderful recipe!

Dina Avila

I have got to make these, thanks so much


I love almond paste! My German nanny used to use it in the desserts she made for us. Need to make this, it’ll take me back.

Mary (What's Cookin' with Mary)

My God, these look heavenly! And the possibilities, kirsch, and Creme de Cassis come to mind. Thanks!

Amanda at Enchanted Fig

Dear Heidi, thanks for your inspiring recipes and glorious photographs.
I live in Europe and here organic stores stock a kind of almond spread that is just made or ground almonds with no aditives. it is used like peanut butter – in fact they make these will all sorts of nuts. Would that be what you are looking for? and would that work for these recipes provided I halve the quantity of almonds and make up the rest with sugar ( Odense seems to be 50/50 almods and sugar) ? I look forward to trying these out.


Oh, I have to try those. They look great. As always, Heidi, you are an inspiration.


I will have to make these for a long trip I have next month! I’ve tried making my own almond paste similar to Ines’s recipe above with ground almond from Berkeley Bowl. You can find it in the bulk section. They might have paste as well. At one time I was going to order a can from Blue Diamond Almonds but was 7lbs. I know you can freeze it but that was still more than I needed.


These sound so great!!! I love lemon flavored desserts.
Such a cute cabin too!! I would love to have a getaway place like that one day!!


I’m making these right now for Labor Day Weekend! Thanks Heidi!!!!

The Healthy Apple

These look amazing can’t wait to try them! And your pictures are beautiful!


This sounds just scrumptious. I think thought that I will use orange zest and find the orange brandy with the strongest orange aroma to use instead of limoncello. I never see any one putting ORANGE in these things. ” Give me ORANGE poppy seed, Orangecello Macaroons… to coin a phrase.

David Teague

Heidi, I was worried. This guy with a sweet tooth the size of the Space Needle could not look at another soup, salad or pasta recipe. I needed some unapologetically sweet thing to revive my low blood sugar. This dear friend, is just the gold nugget that I was hoping for. Merci.
HS: Hope you like them Tom. And you’re not alone in having a giant sweet tooth. I assure you.

tom @ tall clover farm

These look divine and very tangy. The hue in the pictures is amazing!

Sneh Roy

They look so scrumptious! Lemon and almond are such a great combo. They are even kosher and non-dairy.


Beautiful light, Heidi. Craving summer light right now; the promise of days like those ahead has made my morning, thank you.
Bookmarking right now.


what kind of camera do you use?? i love your photos….
HS: Thanks Michele, I took my Pentax, my DSLR, and a little 35mm Ricoh on this trip. I have a bit of a revolving cast of cameras in my life.


These sound lovely and refreshing and perfect for this hot weather (and probably also for the dead of winter when citrus abounds). I like the addition of a pinch of sea salt to contrast with the sugar and acidity. And I love a cookie with no flour, too!


Heidi, what a lovely weekend getaway (lucky you didn’t come across the mountain lion but I’m curious) and the macaroons look fabulous! I still have some limoncello left that I made a couple of years ago so will give it a try, thank you!
Hi Keiko! Hope you’ve had a great summer.


I’ve got a bottle of lemoncello in the freezer and I can’t wait to make these cookies!

Laura @ Family Spice

That cabin is beautiful and now I’ve got a song by the Essex Green in my head called Mendocino! I made some limoncello a few years ago to give as gifts for xmas and I’m wishing I had some around to make these cookies. They look like the perfect little bites.


These look and sounds gorgeous. I’m not sure where to find almond paste down here. Do you think I could just sweeten some almond butter with sugar and use that?

Joe @ Eden Kitchen

    Hi Joe – nope, it’s an entirely different beast I’m afraid.

    Heidi Swanson

Oh I love all these photos and the macaroons look delicious!

Simply Life

wow, those look amazing. I just got turned onto almond paste when I made David Lebovitz’s almond cake (amazing!! btw). The almond paste has such a great taste and texture!
However I’m confused and wonder if you might offer a mini dissertation on macaroons. I thought macaroon, by definition, was those piles of egg-white cookies. I’m aware of macarons, as well, and this seems like a somewhat simplified version of those. Am I on the right track? Or are these just labels that don’t really signify much?


I have all of these ingredients in home at this moment. Perhaps I will get to try this out over the weekend. They look delicious, thanks!

Le Stoner Gourmand

I’ve had a bottle of limoncello forgotten in a cabinet since my last trip to Italy – I think it’s time to break it and try this recipe. Thanks for the push!

Ana Sofia

Heidi! yum yum yum! Last time I went to Russian River I made greek lemon cookies. I am definitely going to be making these soon! Thanks.


I love Limoncello – reminds me of living in Italy… I need a remote cabin, a bottle of bubbly and some macaroons for this labor day weekend. I am dying for a retreat!

Jamie Walker

Those look AMAZING. I need to try them immediately!


yes, please. I love the lemon/almond combination, one of my all time favorite flavor pairings.


These look absolutely incredible. I want to make them this minute! Is it possible to make my own almond paste or is it one of those things that definitely has to be purchased?


Are you sure those aren’t gnocchi? 😉

A Teenage Gourmet

These look wonderful. I’m a great fan of anything including both almond and lemon, especially dessert! Thank you for the great recipe!

jodye @ 'scend food

Hi I look at your blog vey often and now a wonderful recipe! I live in the South of Italy, the limoncello region…so now I must do it!


Oh I always get excited when I find these in cafes but didn’t have the foggiest how to search for a recipe for them. They look fab, can’t wait to try them!


Is it bad to admit that I’ve never tasted limoncello before let alone a homemade one? They sound divine though! Would love to give it a try because I’m also a big lover of macaroons.
Beautiful shots! I’m still drooling over both your recipe and photography. Do you use film?
HS: Hi Prerna, I primarily shot film here – 35mm & 120. Although I did take my DSLR out a number of times over the course of the weekend.


Just came over to the computer to print out a recipe. Looks like now I’ve got *2 to print out:).
I made your tomato sauce the other day (I didn’t have golden, but had purplish/golden heirlooms) and used it in a shrimp creole dish… The house smelled AMAZING, and the sauce was perfect- garlicky, fresh, and tasty. Thanks!

Torrie @ a place to share...

Hi, I am so excited to make these. I don’t have Limoncello but I have an lemon liquor made from organic lemons in Chile, purchased on a recent trip there. It’s an all natural liquor. Should be good substitute.
Question, you mention recipe from your friend Lori, does she have a blog? Recipes sound so good!

Val Makrogiannis

Limoncello and macaroons!?!? Truly a match made in heaven. Is almond paste widely available? I don’t know that I’ve seen it before…
HS: Hi Katryn, it’s relatively easy to find in baking sections.


these look and sound yummy..I have some Limoncello from Italy but not sure where to buy the almond paste..any suggestions?


Oh, as always thank you, thank you. I love reading about your adventures, sharing food, recipes, life and lovely photographs….
Limoncello, brings me back to Italy! Ah, the food, the wine, the country, the people….

Suzanne Kaplan

Excellent! Just in time for the holiday weekend.


Those look dreamy… and so easy to make!

Jessica @ How Sweet

We’re headed to Big Sur this weekend, and I was counting on you for picnic recipes. Thanks for delivering!


beautiful pictures! the cookies look so good.


Heidi, PLEASE I want the recipe for the homemade limoncello. Cookies look good and I will try them – looks quite easy but I REALLY want the limoncello. Again thanks a lot for a great post




I make my own almond paste and you could certainly use organic almonds. It’s easy, inexpensive, and freezes well.


Thanks, Heidi- Sounds wonderful – I, too, love anything almond and anything lemon. Together? Yum, yum. Ines, re: homemade almond paste – is your “equal parts” by weight? Or volume? Thanks for sharing.

Suz of Santa Cruz, CA

Thank you.


I make my own almond paste – equal parts ground blanched almonds and confectioner’s sugar and some rose water or orange blossom water and put that into the food processor and you have beautiful, perfect almond paste… Not a lot of work and wonderful flavor!


What is lemoncello – and is there a recipe for it. Sounds good!


Oh My Heidi, Awesome trip, photos and cookies that I must make. Drooling just thinking about them. Would dearly love your friend’s eggplant receipe or more eggplant recipes in general. I love it and hubby won’t eat it, so I am hopeing one day to find one he will eat with me also. 🙂


*sigh* Mendocino is my favorite place and this recipe sounds scrumptious. Will have to try this recipe while I dream of the Mendo coast.


Yum! I am planning on making some homemade limoncello for holiday gifts – maybe I should include some of these tasty treats with the recipe? sounds so good!
does your friend ever rent out her cabin? i would love to find a great off the grid getaway in no. california to take trips to? thought I’d ask…


These look lovely. Do you mean a sweetened almond paste? Here in Europe we have almond paste, almond butter, and marzipan. The paste is sweetened and specifically for baking. Unsweetened would just be ground almonds, aka almond butter.
HS: Hi Arielle, so yes, go for the paste. That’s what you’re after here.


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