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AMARETTO BISCOTTI

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Ingredients

2 1/4 Cups Flour, All purpose
2 Tsp Baking powder
1/2 Tsp Cinnamon
1/2 Tsp Salt
5 Tbsp Butter unsalted
1 Cup Sugar
2 Eggs
2 Tbsp Amaretto
1 Tsp Almond extract
1 Tsp Vanilla extract
1 Cup Almonds
1 Cup Almonds chocolate covered
2 oz White chocolate Chopped
2 oz Semi-sweet chocolate Chopped

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AMARETTO BISCOTTI

Features:
    Cuisine:
    • Serves 24
    • Medium

    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.

    Ian Cooks

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