This recipe works great with some late night hot coffee and the fireplace going!
Biscotti should be crunchy. In fact the crunchier, the better. A flavorful cookie that melts into a hot coffee is all I need on a December night!
How to Make Amaretto Biscotti
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3 tbsp unsalted butter room temperature
- 1 tbsp olive oil
- 1 1/8 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla
- 2 tbsp amaretto
- 1 cup roasted almonds whole or chopped
- 4 oz chocolate wafers for drizzling
To Roast or not to roast?
I recommend buying unsalted almonds either roasted or unroasted. Buying them salted will alter the taste of the biscotti. If you bought regular almonds you can simply roast them over the stove on a medium high heat for a few minutes, shaking the pan every minute or so.
Whisk together dry ingredients: flour, baking powder, salt in a medium bowl.
In a separate bowl, cream unsalted butter, olive oil and white sugar. Add eggs one at a time. Once combined, add vanilla and Amaretto. Slowly add the dry ingredients until completely combined. Fold in almonds.
Cover dough with plastic wrap (keep in bowl). Refrigerate for 30 minutes.
Remove dough from fridge and divide into two pieces. Shape each piece into a log on a parchment lined baking sheet. Each log should be about 1/2 inch tall and 4 inches wide.
Use plastic wrap to help shape the dough so it doesn’t stick to you. Remove before placing in oven.
Bake at 350 for 30 minutes. Remove from oven and let it cool for 20 minutes.
Preheat oven to 325. Slice biscotti 3/4 inch thick and lay on its side.
Preheat oven to 325. Slice biscotti 3/4 inch thick and lay on its side. Bake the first side for 12 minutes. Flip and bake another 18-20 minutes until desired crunchines
Amaretto Biscotti with Roasted Almonds and Chocolate Drizzle
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3 tbsp unsalted butter room temperature
- 1 tbsp olive oil
- 1 1/8 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla
- 2 tbsp amaretto
- 1 cup roasted almonds whole or chopped
- 4 oz chocolate wafers for drizzling
Instructions
- Whisk together dry ingredients: flour, baking powder, salt in a medium bowl.
- In a separate bowl, cream unsalted butter, olive oil and granulated sugar. Add eggs one at a time. Once combined, add vanilla and Amaretto. Slowly add the dry ingredients until completely combined. Fold in almonds.
- Cover dough with plastic wrap (keep in bowl). Refrigerate for 30 minutes.
- Remove dough from fridge and divide into two pieces. Shape each piece into a flat log on a parchment lined baking sheet. Each log should be about 1/2 inch tall and 3.5 inches wide.
- Bake at 350 for 30 minutes. Remove from oven and let it cool for 20 minutes.
- Preheat oven to 325. Slice biscotti 3/4 inch thick and lay on its side. Bake the first side for 12 minutes. Flip and bake another 15-20 minutes until desired crunchiness.