Removing the lime juice entirely from your biscotti recipe will have noticeable effects. The baking soda present in the recipe is indeed reacting with the acidity of the lime juice. This chemical reaction produces carbon dioxide gas, which aids in leavening and can contribute to a slightly lighter texture in baked goods. Without the acid from the lime juice, the baking soda's leavening power will be significantly reduced. This could result in a denser biscotti. While the lime zest will still provide flavor, the overall citrus "kick" might be less pronounced without the juice. The absence of the acidic component could also subtly alter the overall flavor profile of the biscotti. You might find the sweetness more dominant or the texture slightly different. If you want to maintain a lime flavor without the juice, you could consider increasing the amount of lime zest. However, the leavening effect from the baking soda will still be diminished.