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Amaretto Biscotti with Almond Drizzle

Amaretto Biscotti
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Ingredients

Scale
  • ½ Cup Butter
  • 1 Cup Sugar
  • 2 Large Eggs
  • 2 Tablespoons Amaretto Liquor
  • 2 Teaspoons Almond Extract
  • ½ Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 2 ¼ Cup All Purpose Flour

 

  • Drizzle:
  • 1 Cup Confectioner’s Sugar
  • 1 Tablespoon Almond Extract
  • 1–2 Tablespoons heavy cream

Instructions

  1. Preheat oven to 350*.
  2. In a mixer, beat butter and sugar until light and fluffy.
  3. Add eggs, extract, and liquor and combine.
  4. Add baking powder and salt to mixture.
  5. Slowly add flour and combine.
  6. Turn dough out onto a lightly floured surface.
  7. Divide dough into two long rolls, and place on a silicone mate or parchment lined baking sheet.
  8. Bake for 20-25 minutes, until slightly golden and puffed in appearance.
  9. Remove from cookie sheet and cool for 10-15 minutes.
  10. Slice on an angle approximately one inch thick.
  11. Reduce oven temperature to 325*
  12. Place cookies slice side down on cookie sheet and bake for an additional 20 – 25 minutes or until desired “baked-ness”. (I like my biscotti to have a little chew to it- not a lot).

 

  1. If Drizzle is desired, mix ingredients until desired consistency (I add the heavy cream slowly until it is where I want it in thickness). Drizzle on biscotti.

Find it online: https://mythankfultable.com/2018/01/19/amaretto-biscotti-with-almond-drizzle/