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Amaretto Biscotti

    • Serves 24
    • Medium



    A great make-ahead for holiday snacking with those hot drinks in front of a fire.

    Amaretto Biscotti

    Prep Time: 25 minutes
    Cook Time: 1 hour 10 minutes
    Course: Afternoon tea, Snack
    Cuisine: Italian
    Keyword: afternoon tea, Almonds, amaretto, baked, biscotti, White Chocolate
    Servings: 24 Pieces


    • 2 1/4 cups All-purpose flour
    • 2 tsp Baking powder
    • 1/2 tsp Cinnamon
    • 1/2 tsp Salt
    • 5 tbsp Butter unsalted
    • 1 cup Granulated sugar
    • 2 Eggs - large
    • 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 Semisweet chocolate chips


    • Preheat your oven to 350ºF and line a baking sheet with parchment paper.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    Tried this recipe?Let us know how it was!

    Ian Cooks

    TasteofCotswoldDowns.com site owner

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