Amaretto Biscotti

Total Time:
2 hr 10 min
Prep:
1 hr
Cook:
1 hr 10 min

Yield:
about 30 cookies
Level:
Easy

Ingredients
  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 tablespoons amaretto liqueur
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup raw almonds
  • 1 cup chocolate-covered almonds
  • 2 ounces white chocolate, chopped
  • 2 ounces semisweet chocolate, chopped
Directions
  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, liqueur, and almond and vanilla extracts until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Fold in the raw and chocolate-covered almonds.

  • Dust your hands and the dough with flour; divide in half and shape into two 3-by-12-inch logs on the prepared baking sheet, about 3 inches apart. Bake until puffed and set, about 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a cutting board.

  • Reduce the oven temperature to 250 degrees F. Slice the logs crosswise into 1-inch-thick pieces; arrange cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry and golden, about 45 minutes. Let cool completely on the baking sheet.

  • Place the white chocolate and semisweet chocolate in 2 small microwave-safe bowls; microwave in 30-second intervals, stirring after each, until melted. Drizzle on the biscotti; let set 30 minutes.

  • Photograph by Andrew Purcell


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