Italian Almond Biscotti
Italian Almond Biscotti is the kind of dessert worth saving room for—fun to make, even better to eat, and made for sharing.
Servings: 8
Ingredients
- 240 g sugar 67%
- 126 g butter 35%
- 4 eggs 1 egg for every 125g flour
- 3 TB amaretto
- 1.5 tsp almond extract
- 1.5 tsp vanilla extract
- 480 g flour
- 1.5 tsp baking powder
- 3/4 tsp cinnamon
- Pinch of salt
- 1 cup toasted almonds
- 1 orange zested
- 2 oz white chocolate
- 2 oz dark chocolate
Instructions
- Preheat your oven to 350º and line a baking sheet with parchment paper.
- Mix the flour, baking powder, cinnamon, and salt together in a bowl. Then set aside.
- In a separate bowl, cream together the sugar and softened butter. Then add each egg at a time, and mix until the eggs and sugar mixture is creamed together. Then add the amaretto, almond extract, vanilla extract and orange zest. Mix until all combined.
- Add dry ingredients one cup at a time and mix until combined. Then fold in the almonds
- Divide the dough into two logs, and bake on a parchment paper lined baking sheet for 25 minutes.
- Take them out of the oven and while they're still hot cut them into biscotti (1 inch thick). Place the cut biscotti on their sides, and then transfer them back into the oven and bake for another 15 to 20 minutes. Once done, remove the cookies from the oven and allow them to cool completely.
- Melt the chocolate 30 second intervals, then drizzle on top of the cookies and allow to cool