I have a love affair with biscotti, my guilty pleasure! Well…one of them, I may have a few more. This Italian, twice baked cookie is very popular in coffee shops. I always feature at least one flavor on my sweet table or cookie platter.
You can slice and bake them into long and elegant shapes or slice them into mini morsels as I have done with this recipe.
Unlike some rock hard biscotti which require dunking in milk, coffee or even wine, these are made with butter and have a more tender bite but still remain crunchy.
This recipe is a family favorite, enjoy!!!
- 2 1/4 cups all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 2 tablespoons Amaretto Disaronno liqueur
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup roasted almonds, chopped
- 1 cup chocolate covered almonds, chopped
- 1/4 cup white chocolate, chopped
- 1/4 cup semi-sweet chocolate, chopped
Preheat oven to 350* and line a baking sheet with parchment paper.
In a medium sized bowl add the first four ingredients and stir with a wooden spoon.
In a large bowl beat the butter and sugar on medium-high speed with an electric mixer until light in color and fluffy for a few minutes. Next beat in the eggs, amaretto liqueur, almond extract and vanilla extract just until combined.
With the mixer on low speed, add the flour mixture and beat just until incorporated. Stir in both roasted almonds and chocolate covered almonds.
On a lightly floured surface divide the biscotti dough in four equal portions. Roll each portion into a 12 inch log and place on the prepared baking sheet. Bake until light golden brown, about 20 minutes. Let cool for 10 minutes. Meanwhile reduce oven temperature to 250*.
Once cooled, slice crosswise into 3/4 inch pieces. Place upright on the baking sheet and return to the oven for the second bake. Bake for 15 minutes. Once your cookies are cooled, they are ready to be drizzled.
Place both chocolates in two separate bowls and melt in the microwave at 20 second intervals. If your chocolate is too thick for drizzling you can thin it out by melting it with 1/4 teaspoon of shortening. Use a spoon to drizzle chocolate on biscotti.
They are at their best stored in an air tight container for about one week and freeze well. Yields about 48 mini biscotti.
Adapted from The food Network Magazine.