Prep 15 mins
Cook 35 mins
This is a delicious biscotti recipe which smells wonderful while baking. Perfect served with your morning coffee or just as a snack. I found the recipe in "Sweet Maria's Italian Cookie Tray Cookbook".
- 1⁄2 cup butter, softened
- 3⁄4 cup sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon amaretto liqueur
- 1 cup sliced almonds
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 pinch salt
- 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.
I love Amaretto and this recipe did not deliver the flavor. I will try mixing Amaretto and Almond Extract next time.
I absolutely love this recipe! I have been making it over and over again just realizing today that it was the first recipe I ever found on Recipezaar. I love Amaretto/Almond Biscotti. They are my favorite. I have made these too many times to count. Everybody that has tried them has loved them and is amazed by my baking abilities (it's not difficult at all). To make my biscotti more flavorful, I use almond extract instead of the liqueur because I think the flavor and aroma are more pronounced after baking. I also use 1 1/2 to 2 tablespoons of the almond extract again for flavor and aroma. As for the almonds, I use whole unblanched almonds that I roast slightly, before adding them to the recipe to draw out their flavor. The biscotti still slices easily. My kids love them with a hot chocolate and so do I! Thanks Kim D.
Bicotti's came out a bit to brittle, and not full of flavor. I think I will probably decrease the amount of flour or something next time these are made. Not sure what to do about the flavoring... in the meantime, I've dipped them in chocolate :)