We’re Cooking: Almond Amaretto Biscotti


Besides homemade marshmallows we made almond amaretto biscotti last weekend for guests to take home to enjoy the next  morning with their coffee. Sweet, crumbly and so tasty, and for the first time to make them, really pretty easy. Here’s how:


Almond Amaretto Biscotti
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon all spice
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup sugar
Pinch fine sea salt
1 teaspoon vanilla extract
1 stick unsalted butter, softened
1 1/2 tablespoons Amaretto or almond extract
Zest of 1 orange
3 large eggs
1 cup slivered blanched almonds, divided in half
1/2 cup dried cherries or cranberries (optional)

IMG_6228Preheat oven to 350 degrees. Sift together the flour and baking powder and spices and set aside. Crack 2 of the eggs into a small bowl and whisk together just to break up, and set aside. Add the butter and salt, sugar to a stand mixer and set to medium low. When fully mixed together add the eggs, mix together, then add the zest, amaretto and vanilla extract, mix to incorporate.  Then slowly add the flour mixture until fully mixed together. When mixed add half the almonds and the dried fruit. Just mix to incorporate and then turn the mixer off. Using a rubber spatula stir the mix from the bottom to the top just to ensure everything has come together.

IMG_6230Line a large baking sheet with parchment paper and scoop the mixture out onto the paper, forming it into a 12inch long rectangular log about 4 inches wide, distributing everything as evenly as possible. Crack the third egg into a small bowl and whisk it together with just a touch of water.

Brush the whole biscotti with the egg wash and then sprinkle the remaining slivered almonds all around, distributing evenly. Place in the oven and bake for 35-40 minutes until just golden. Removed from oven and let cool then slide the parchment paper off the pan and on to a cutting board.

IMG_6233Carefully slice strips of biscotti about 1 inch wide.  Slide the parchment back onto the baking sheet and turn the biscotti cut side down, arranging to cover the baking sheet completely. Bake for another 15 minutes until completely golden brown. Remove from the oven and let cool completely. Enjoy.



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