Amaretto

Amaretto Biscotti

I love anything that uses almond extract. It doesn’t need to have actual almonds, it just needs to taste like almonds as far as I am concerned. So, when I saw a recipe for an amaretto biscotti, it made perfect sense to marry my new obsession with biscotti with almond and more almond.

This recipe calls for both Amaretto liquor, as well as almond extract. The additional drizzle of almond on top makes for the perfect biscotti, with coffee, with tea, with traffic lights on the way to school, you name it.

Amaretto Biscotti

Light, easy to prepare, and the aroma is wonderful. I am amazed that I didn’t make a biscotti before last month. Just combine the ingredients in a mixer, form into logs of dough, bake, slice, bake again. The drizzle is really for looks but I am not kidding when I say it really does put it over the top.

You can throw chopped almonds or just about anything into this biscotti dough, like finely chopped chocolate, because it is versatile and handles the additional fillings nicely. This recipe is simple and for me, that was perfection.

Amaretto Biscotti

The second baking time is when the biscotti gets its crunch-and for me it is a fine line of baking enough or too much. I like my biscotti to have a little tooth. Each baker has his or her own desired crunch level. I time it so the biscotti are dried out but still have just a little tenderness.

After cooling, combine the drizzle ingredients to the desired consistency and drizzle with a spoon. Allow time for drizzle to set. Store in an air-tight container.

As always, I hope you enjoy this recipe and thank you for coming to the table!

Chrissy

Click below for a printable recipe.

Amaretto Biscotti with Almond Drizzle

Print Recipe

• Author: chrissy@mythankfultable.com

Ingredients

Scale 1x2x3x

• 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).

 

13. 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.