Ingredients
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2 1/4 Cups Flour, All purpose
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2 Tsp Baking powder
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1/2 Tsp Cinnamon
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1/2 Tsp Salt
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5 Tbsp Butter unsalted
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1 Cup Sugar
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2 Eggs
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2 Tbsp Amaretto
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1 Tsp Almond extract
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1 Tsp Vanilla extract
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1 Cup Almonds
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1 Cup Almonds chocolate covered
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2 oz White chocolateChopped
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2 oz Semi-sweet chocolateChopped
Directions
Steps
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1
Done
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Preheat your oven to 350ºF and line a baking sheet with parchment paper. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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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. |
