Best Amaretto Biscotti Recipes

AMARETTO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, liqueur, and almond and vanilla extracts until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Fold in the raw and chocolate-covered almonds.
• Dust your hands and the dough with flour; divide in half and shape into two 3-by-12-inch logs on the prepared baking sheet, about 3 inches apart. Bake until puffed and set, about 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a cutting board.
• Reduce the oven temperature to 250 degrees F. Slice the logs crosswise into 1-inch-thick pieces; arrange 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.
• Place the white chocolate and semisweet chocolate in 2 small microwave-safe bowls; microwave in 30-second intervals, stirring after each, until melted. Drizzle on the biscotti; let set 30 minutes.

AMARETTO BISCOTTI WITH ALMONDS

Steps:

• Preheat oven to 350°F.
• Cream together butter and sugar with an electric mixer.
• Add eggs, vanilla, and Amaretto liqueur; mix well.
• Add flour, baking powder, and salt.
• Mix on low speed until just blended.
• Add almonds and stir.
• Divide dough into two equal pieces.
• Roll each piece into a loaf about 12 inches long on a well floured surface, and place on a large baking sheet about 3 inches apart.
• Bake for about 20- 25 minutes, until golden.
• Remove from oven and place each loaf on a cooling rack.
• Allow loaves to cool for about 15 minutes.
• Place loaves on a cutting board.
• Using a bread knife, slice into 1/2-inch wide slices.
• Place slices in a single layer on baking sheet.
• Return to oven for about 10-12 minutes, or until lightly golden brown.
• Remove from oven and place cookies on a cooling rack.
• Cool completely and store in an airtight container.
• ~NOTE~You may freeze cookies in plastic freezer bags.

AMARETTO CHEESECAKE WITH BISCOTTI CRUST

Steps:

• Directions: Preheat oven to 350 degrees Mix together crushed biscotti and melted butter. Press into the bottom of a lightly greased 9-10 inch spring form pan. Bake crust in preheated oven for 10 minutes and set aside. Combine softened cream cheese, sugar and cornstarch until smooth. Add sour cream, vanilla extract, amaretto liqueur and blend until smooth. On low speed of a mixer, add eggs one at a time, mixing well. Pour filling over prepared crust. Bake in preheated oven for 1 hour or until just set in the middle. Loosen around the edges with a knife and cool. Refrigerate until ready to serve and then remove from the pan. Garnish with sliced almonds.

LOW FAT AMARETTO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Combine dry ingredients together in a small bowl.
• Mix together the egg, egg whites and extract in a larger bowl.
• Add dry ingredients from small bowl to the ingredients in the larger bowl, mixing well.
• Form the dough into two logs each about 8 inches long.
• Place logs onto a cookie sheet sprayed with cooking spray. Bake for 30 minutes.
• Let cool slightly and cut diagonally into 1/2 inch slices making 36 slices. Place slices flat end up onto cookie sheet and bake until dry (about another 8 to 10 minutes).
• Cool and store in airtight container.
• Variation: sprinkle dried slices with powdered sugar while still warm before serving.

AMARETTO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
• In the bowl of a stand mixer, cream together butter and sugar on medium-high speed until light and fluffy (about 3 to 5 minutes). Add eggs, amaretto liqueur, and both almond and vanilla extracts and mix until combined. Reduce the mixer speed to low and slowly add the flour mixture, mixing until just incorporated. Fold in the slivered and chopped chocolate-covered almonds.
• Divide dough into thirds and shape into three 12-inch long logs. Place onto parchment-lined baking sheet about 3 inches apart, pressing just slightly to flatten the top. Bake until puffed and set, about 20-25 minutes. Remove from oven and cool on baking sheet for 10 minutes.
• While baked biscotti logs are cooling, reduce the oven temperature to 250 degrees F.
• Carefully transfer cooled logs to a cutting board. Slice the logs slightly on the bias and 1-inch thick. Arrange cut-size down on the baking sheet. Bake for 20-25 minutes until dry and golden. Remove to wire rack to cool completely.
• Once cooled, store in an air tight container for up to 3 days - or wrap tightly and freeze until ready to eat.