Directions
Steps
|
1
Done
|
Preheat your oven to 350ºF and line a baking sheet with parchment paper. |
|
2
Done
|
In a medium sized bowl, whisk together the flour, baking powder, cinnamon and salt. In a bowl, beat together the butter and sugar. Continue beating with a hand mixer until very light and fluffy. about 5 minutes on medium-high speed. Next beat in the eggs, the Disaronno Amaretto plus both the almond and vanilla extracts. |
|
3
Done
|
With the mixer speed on low, add the flour mixture to the liquids and beat until just incorporated. Fold in the raw and chocolate-covered almonds. |
|
4
Done
|
Flour your hands and dust the dough with flour; divide it in half and form into two 3-by-12-inch logs on the prepared baking sheet, about 3 inches apart. |
|
5
Done
|
Bake until puffed and set, about 25 minutes. Remove from the oven and let cool 10 minutes on the baking sheet, before moving to a cutting board. While they are cooling, reduce the oven temperature to 250ºF for the next step. |
|
6
Done
|
Slice the logs crosswise on the diagonal into 1-inch-thick slices. Arrange the slices 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. |
|
7
Done
|
Put the chopped white chocolate and chopped semisweet chocolate in 2 small microwave-safe bowls. Microwave in 30-second intervals, stirring after each, until melted. Drizzle on the biscotti and let them set 30 minutes. |
