These almond amaretto biscotti combine toasted almond with flavors of sweet amaretto, making this a cozy treat that’s perfect for dunking into your favorite hot drink.
First things first, let me set the record straight on biscotti. Forget the stereotypes, these aren’t those dry, lifeless cookies you avoid at the coffee shop.
My almond amaretto biscotti are here to flip the script on that misconception. Although they’re baked twice, they’re by no means stale. Instead, think of a delicately tender biscotti that’s buttery and crumbly.
And here’s a little secret to helping them bake irresistibly moist: a ceramic sheet pan.
The magic of ceramic sheet pans
Larder and Vine’s ceramic sheet pans provide even heat distribution, ensuring my cookies bake to perfection. By preserving the moisture and enhancing the texture, that’s what gets them golden on the outside, but soft on the inside. Say goodbye to burnt edges.
Trust me, this is the game changer your cookies deserve. Use my code ‘breakthru’ for a 20% discount on your entire order at Larder and Vine.
And do you see these trivets!? They’re super versatile and stylish, matching the bakeware effortlessly! You can use these trivets as a spoon rest, an oven mitt, or as a good old pot holder.
Ingredients for almond amaretto biscotti
These delicate treats come to life with just a handful of carefully selected ingredients.
- Baking powder
- Amaretto liquor
- Almond extract
- Raw almonds
How to make almond amaretto biscotti
- Preheat and toast almonds:
- Preheat your oven to 350°F (175°C).
- Spread the raw almonds evenly on a sheet pan and bake for 10 minutes until they release their toasted. Allow them to cool.
- Prepare the dough:
- In a mixing bowl, whisk together softened butter and sugar until creamy.
- Add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour in the amaretto liquor and almond extract, mixing until well combined.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms.
- Add toasted almonds and chill the dough:
- Gently fold in the toasted almonds, ensuring they are evenly distributed throughout the dough.
- Cover the dough and refrigerate for at least 20 minutes. This helps firm up the dough for easier handling.
- Preheat oven and shape loaves:
- Preheat your oven to 325°F (163°C).
- Divide the chilled dough into two equal portions and dust your hands with flour for easy handling.
- Shape each portion into a log, placing them on a baking sheet.
- Bake the loaves and slice:
- Bake for approximately 40 minutes or until the edges are golden. Allow the baked loaves to cool for 5 minutes.
- Using a bread knife, slice the loaves diagonally into ½ inch wide cookies.
- Second bake and cool:
- Arrange the sliced cookies back on the baking sheet and bake for an additional 20 minutes, flipping them once halfway through for even baking.
- Allow the cookies to cool completely on the baking sheet before serving. Happy dunking!
Toasting enhances the nutty flavor, adding an extra depth of flavor to the biscotti. It’s the extra step that takes the flavor profile up a notch.
Chilling allows the dough to solidify, making it easier to handle and preventing the cookies from spreading too much during baking.
The second bake ensures the cookies achieve the perfect crispiness while maintaining their chewy center.
Cooling on the pans allows the cookies to continue cooking slightly and sets their final texture.
Almond Amaretto Biscotti Recipe
- 2 cups plus extra for handling
- ½ cup butter
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- 2 tbsp amaretto liquor
- 1 tsp almond extract
- 2 eggs
- 2 cups raw almonds
- Preheat oven to 350°F and spread raw almonds evenly on sheet pan. Bake for 10 minutes until aromatic, then set aside to cool.
- In a large bowl, whisk together softened butter and sugar until creamy. Add eggs one at a time to the butter mixture, ensuring each is fully incorporated before adding the next. Pour in amaretto liquor and almond extract and mix until well combined.
- In a separate bowl, combine flour, baking powder, and salt. Add the dry ingredients to the wet mixture, stirring until a cohesive dough forms. Gently fold in the cooled, toasted almonds. Cover the dough and refrigerate for at least 20 minutes to firm it up for easier handling.
- Preheat oven to 325°F. Divide the chilled dough into two equal portions. Dust your hands with flour for easy handling. Shape each portion into a log and place them on baking sheet. Bake for approximately 40 minutes or until the edges are golden.
- Allow the baked loaves to cool for 5 minutes. Using a bread knife, slice the loaves diagonally into ½ inch wide cookies. Arrange the sliced cookies back on the baking sheet and bake for an additional 20 minutes, flipping them once halfway through for even baking. Allow the cookies to cool completely on baking pan before serving.
- Use a sharp bread knife for clean, precise cuts through the biscotti loaf. Cutting quickly and with care will help prevent crumbling.
- Treat your biscotti delicately to avoid crumbling. A gentle touch goes a long way in preserving their texture.
- Allow the biscotti to cool thoroughly after each bake. This strategic cooling process helps maintain their structure and reduces the risk of crumbling.
For more recipes using the Larder and Vine 8 piece ceramic bakeware set, check out my three cheese lasagna recipe.