Best Amaretto Biscotti With Almonds Recipes

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.

ALMOND BISCOTTI

Steps:

• Preheat oven to 300°F.
• Line 2 baking sheets with parchment.
• Combine dry ingredients and set aside.
• Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
• Add the dry ingredients and mix until combined.
• Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
• Scrape the dough out onto a parchment lined sheet pan.
• Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
• This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
• Bake until firm and dry, about 50 minutes.
• Remove from the oven and cool 10 minute.
• Use a long serrated knife and slice into 1/2-inch wide slices.
• Lay the slices cut side down on the baking sheet and bake another 20 minutes.
• Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
• Cool the biscotti on a rack; cool completely before storing.

CHERRY-ALMOND BISCOTTI

Steps:

• Preheat oven to 375 degrees. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain, reserving 2 tablespoons liquid. If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.
• Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds.
• On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with beaten egg; sprinkle with the sanding sugar.
• Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.
• Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp.