Marisa's Italian Kitchen

The Secret Ingredient Is Always Love

biscotti

Amaretto Biscotti

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Delightfully tender and crumbly, these Amaretto Biscotti are chock full of roasted almonds, chocolate coated almonds and drizzled with more chocolate.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

This Amaretto Biscotti post was originally published January 12, 2015 and republished March 1, 2019 with updated photos and content.

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.

Why buy them though, when you can just as easily make your own! They’ll be far more superior to the store bought ones.

I always feature at least one flavour on my sweet table or cookie platter during the holidays. But then again, I really don’t need much of an excuse to bake them any time of the year.

Nowadays I much prefer one flavour of biscotti or another rather then a chocolate chip cookie.

They’re really not complicated to make at all and perfect for beginners.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

You can slice and bake them into long and elegant shapes or shape, slice and bake 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.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

They’re simply wonderful all on their own.

However, a light drizzle of both the dark and white chocolate adds an extravagant touch of elegance.

Brew a fresh cup of coffee and enjoy one of life’s simple pleasures.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

TIPS FOR PERFECT AMARETTO BISCOTTI

First off, I prefer to roughly chop the both the almonds and the chocolate covered almonds. This allows far easier slicing with cleaner cuts.

After the initial first bake do allow the biscotti logs to cool for about 10 minutes for easy slicing. This makes the biscotti more pliable to a sharp knife.

Make sure you’re on a steady cutting board. With the tip of the knife pointed downwards, slice at a diagonal in one fluid motion.

I prefer to stand the biscotti slices upright for the second bake. This allows them to crisp on both sides without having to turn them over and risking breakage.

Allow the biscotti to cool completely before drizzling them with the melted chocolate. This helps the chocolate set much quicker. However, you can just as easily place the chocolate drizzled biscotti tray in the fridge if pressed for time.

They’re at their best stored in an air tight container for about one week and freeze well.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

 

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.
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2.15 from 14 votes

Amaretto Biscotti

Delightfully tender and crumbly, these Amaretto Biscotti are chock full of roasted almonds, chocolate coated almonds and drizzled with more chocolate.
Course: Dessert
Cuisine: Italian
Keyword: Amaretto Biscotti
Servings: 48 mini biscotti

Ingredients

  • 2 1/4 cup all purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 2 tablespoons Amaretto liqueur
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup roasted almonds roughly chopped
  • 1 cup chocolate covered almonds roughly chopped
  • 1/4 cup white chocolate chopped
  • 1/4 cup semi-sweet chocolate chopped

Instructions

  • Preheat oven to 350 degrees F.
  • Lina a baking sheet with parchment paper and set aside.
  • In a medium sized bowl, stir together the flour, baking powder, cinnamon and salt.
  • In a large bowl, beat together the butter and sugar on medium high speed with an electric mixer until fluffy and light in colour.  For about 2 minutes or so.
  • Beat in the eggs, amaretto liqueur, almond and vanilla extracts until combined.
  • With the mixer on low speed, add in the flour mixture and mix just until incorporated.
  • Stir in both the roasted almonds and the chocolate covered almonds.
  • On a lightly floured surface divide the biscotti dough in four equal portions.
  • With lightly dusted hands, roll each portion into a 12 inch log and transfer to the prepared baking sheet.
  • Bake for 20 minutes. The logs will be a light golden colour with firm tops.
  • Allow to cool for 10 minutes.
  • Meanwhile, reduce oven temperature to 250 degrees.
  • Once cooled, slice each log 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.
  • Allow the cookies to cool before drizzling with the melted chocolate.
  • Place both chocolates into 2  small separate bowls and melt in the microwave at 20 second intervals.
  • If your chocolate is too thick for drizzling, simply stir in a little vegetable oil to thin it out to a drizzling consistency.
  • Using a small spoon drizzle first the dark chocolate over the sliced biscotti and then the white chocolate.
  • Let the chocolate set before serving.
  • I leave the biscotti on the cookie sheet at room temperature to set.
  • However if your pressed for time you can place the cookie sheet with the biscotti in the fridge to set much quicker.

Notes

Adapted from The food Network Magazine.

 

Amarena Wild Cherry Biscotti

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Wonderfully delicious, lemon scented Amarena Wild Cherry Biscotti. A twice baked biscotti with a scattering of roasted salted pistachios are complimented with slivers of wild cherries bottled in syrup.

Italian Amarena Wild Cherry Biscotti

A little About Amarena Cherries

This is not a sponsored post but rather a product I enjoy very much! 

For a truly memorable Italian experience, do try at least once the authentic Italian amarena cherry.

They are small, dark wild cherries which grow in the Bologna and Modena regions of Italy. Although somewhat bitter they have an incredibly deep cherry flavour.

These luscious cherries are bottled in syrup, masking their bitterness and making them perfect for home baking. They’re also equally wonderful for decorating desserts or garnishing drinks.

But really you can just as easily nibble on them whenever a craving hits for these bitter sweet jewels.

You can purchase these syrup soaked cherries at most Italian specialty shops or simply online.

Amarena cherries with syrup in a jar.

Back To The Recipe

I fell in love with these cherries at first taste and I absolutely had too bake a batch of biscotti! They’re my go to treat whenever I’m craving a quick nibble to serve with coffee or tea.

As a switch up from the more standard almond and orange biscotti I usually bake, I chose pistachios to compliment the cherries. I also added the zest of a lemon to infuse a lovely citrus scent to the biscotti dough.

Two logs of pistachio and wild cherry biscotti.

I baked the logs for 25 minutes, just until they are golden brown with a soft but firm touch.

After the initial first bake you’ll want them to cool for about 10 minutes. This will make slicing much easier and then you simply re-bake for an additional 15 minutes to allow them to crisp up.

Two biscotti logs twice baked and sliced.

They come out of the oven with a dark golden hue. They’re so irresistible that you’ll be biting into them before they even cool off!

You’ll find that they’re perfectly dunkable in your favourite hot beverage! They’re also quite tooth friendly and easily enjoyable simply as they are!

Sliced biscotti with cherries and pistachios.

Enjoy the biscotti and happy baking my friends!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Italian biscotti with amarena cherries and pistachios.

Italian Amarena Wild Cherry Biscotti
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Amarena Wild Cherry Biscotti

Lemon scented, twice baked Amarena Wild Cherry Biscotti studded with roasted salted pistachios are perfect for dunking in coffee or tea.
Course: Dessert
Cuisine: Italian
Keyword: Amarena Wild Cherry Biscotti
Servings: 30 Biscotti

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2/3 cup pistachios, coarsely chopped I used roasted and salted pistachios
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/3 cup butter melted
  • 2 teaspoons pure vanilla extract
  • lemon zest from 1 small lemon
  • 3/4 cup amarena wild cherries drained and chopped
  • 1 beaten egg white for brushing over biscotti

Instructions

  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment paper and set aside.
  • Place the flour, baking powder and pistachios in a large bowl and stir to combine.
  • In a medium sized bowl, whisk together the sugar, eggs, melted butter, vanilla extract and lemon zest.
  • Add the wet ingredients to the flour mixture and stir with a wooden spoon until combined.
  • Fold in the chopped Amarena cherries.
  • Divide the biscotti dough in half.
  • Dust your hands and work surface with flour and roll 1 portion at a time into a 12 inch log.
  • Transfer the logs to the prepared baking sheet.
  • Brush the biscotti logs with the beaten egg white.
  • Bake in preheated oven for 25 minutes.
  • Remove from the oven and allow to cool for 10 minutes.
  • Transfer the biscotti logs, one at a time, to a cutting board and slice diagonally to about 3/4 inch pieces.
  • Repeat with the remaining log.
  • Return the sliced biscotti to the baking sheet, stand them upright and bake for an additional 15 minutes.
  • Remove the biscotti from the oven, allow to cool and enjoy with your favourite hot beverage.

 

 

Italian Biscotti Regina Recipe

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An Italian Biscotti Regina Recipe fit for a queen or even a princess. They’re an extremely popular Sicilian cookie with a distinctive sesame seed crust. Made with olive oil, perfumed with both orange blossom water and the zest of an orange. These cookies are not overly sweet and truly irresistible.

Italian Biscotti Regina Recipe

Biscotti Regina easily translates to Queen’s cookies and is a classic Sicilian cookie.

There is some speculation that these Biscotti Regina were named after Queen Margherita di Savoia. She was the much beloved queen of Italy and wife to King Umberto I. Another more popular and well known food named after Italy’s favorite queen is pizza Margherita favoring the colors of the Italian Flag. Red, white and green representing tomatoes, mozzarella and basil.

Really though, you don’t have to be a queen to enjoy these yummy cookies!

Italian Biscotti Regina Recipe

More on these irresistible cookies!

These cookies came about after a dear reader inquired about them.

Although they can be made with butter, shortening or olive oil, I settled on the latter after testing them with butter.

I love the depth of flavor olive oil lends to these cookies and its truly a wonderful alternative to butter.

Also I added orange zest and some orange blossom water for extra flavor but do go easy on blossom water. Otherwise, they will turn out tasting like a floral bouquet!

Italian Biscotti Regina Recipe

They’re simple to make and if you have little ones who love to help in the kitchen then they’ll get a kick out of rolling the cookies in the sesame seeds.

There are a couple of ways to shape these cookies.  One is to keep them in a log shape after rolling and cutting the pieces. But if like me and you prefer a more oval or rounder shape then simply roll the cut pieces into balls.

Then dip into the beaten egg whites and finally roll in the sesame seeds. Just before they’re ready for the oven I press them down a little then I cup the 2 sides together with the palm of my hands. This presses them back up a little while forming an oval shape.

Alternately, you can dip them in milk and then roll in the sesame seeds if you wish. But I find that the sesame seeds adhere better to the egg whites and render crispier outer layers.

It’s all a matter of preference I guess!

Italian Biscotti Regina Recipe

They bake up into these pretty shapes with a lovely crackle top lending a little peek into its textured outer layers.

They’re a crumbly cookie and slightly drier in texture with a tender bite. Perfectly dunkable in a steaming cup of coffee or tea!

These cookies keep extremely well in an airtight container for at least a week if not a bit longer. I wasn’t able to test their freshness beyond that because they disappeared quickly at my house.

But you’ll be happy to know that they also freeze well too. Perfect for make ahead desserts!

Italian Biscotti Regina Recipe

Add some love in your kitchen with these yummy morsels and feel like a queen for the day!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Italian Biscotti Regina Recipe
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4.25 from 4 votes

Italian Biscotti Regina Recipe

A very popular Sicilian cookie with a distinctive sesame seed crust. Made with olive oil, scented with both orange blossom water and orange zest. These cookies are truly irresistible.
Course: Dessert
Cuisine: Italian
Keyword: Biscotti Regina
Servings: 40
Author: Marisa

Ingredients

  • 2 cups all purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup olive oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon orange blossom water
  • 1 teaspoon grated orange zest
  • 1 tablespoon honey
  • 1 1/2 cups raw sesame seeds
  • 2 eggwhites from 2 large eggs

Instructions

  • In a large mixing bowl stir together the flour, sugar, baking powder and salt.
  • Add in the olive oil and mix with an electric mixer just until a fine sandy texture is achieved.
  • Mix in the eggs, vanilla extract, orange blossom water, orange zest and honey until well incorporated.
  • Preheat the oven to 350 degrees F.
  • Line two baking sheets with parchment paper.
  • In a small bowl beat the egg whites with 2 tablespoons of water using a fork and set aside till ready to dip the cookies.
  • Divide the dough into 8 equal portions and place on a lightly floured work surface.
  • Working with one portion of dough at a time, on a lightly floured surface, roll into a log of 1 inch wide in diameter and 10 inches long.
  • Cut the rolled dough into 5 equal pieces and roll each piece into a ball. It will be approximately the size of a walnut in its shell. Set aside and repeat with the remaining logs.
  • When all your balls are shaped, use a fork to dip one cookie at a time first into the beaten egg white mixture and then roll in the sesame seeds while turning to coat all over.
  • Transfer each cookie to the prepared sheet pans. Press down slightly on each cookie and the tuck the edges back up using the palm of your hands to form oval shapes. 
  • I was able to fit 20 cookies on each baking pan. They don't spread much but will puff up.
  • Bake for about 18 to 20 minutes or till golden brown.
  • Allow to cool on a wire rack and enjoy with a cup of coffee or tea.
  • These cookies keep extremely well in an air tight container for at least a week. I haven't tested them past that one week because they're simply too yummy to have lasted any longer.

Chocolate Peanut Butter Biscotti

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These Chocolate Peanut Butter Biscotti are reminiscent in taste of the much beloved peanut butter cookie! They are over the top delicious with a combo of a melted chocolate and peanut butter drizzle which are then topped with more crushed peanuts…just because!

Chocolate Peanut Butter Biscotti

Lately my daughter has been craving peanut butter cookies and being Italian of course and also loving biscotti so much…well… I had this irresistible urge to come up with a peanut butter biscotti.

These morsels are chock full of chocolate covered peanuts that is mixed into the dough alongside some all natural peanut butter for that special flavor we all love so much.

Simply for extra indulgence and also because one can never have too much chocolate in one’s life, I melted some semi sweet chocolate, stirred in some peanut butter then drizzled this yummy mix over the biscotti. Are you swooning yet?

They were then topped with crushed chocolate covered peanuts for more delicious goodness! And so after some love and labor the Chocolate Peanut Butter Biscotti is born.

Surely you must be swooning now!

Chocolate Peanut Butter Biscotti

I love to brush my biscotti with some beaten egg whites before the first bake for a slight sheen, however its totally optional in this recipe since the tops are drizzled with chocolate and sprinkled with peanuts.

Chocolate Peanut Butter Biscotti

Here’s a handy kitchen tip: If your oven tends to brown the bottoms of baked goods over much, double up on the cookie sheets as this creates some insulation between the baking sheets and disperses the heat much more evenly. This has always worked for me!

Chocolate Peanut Butter Biscotti

As in most biscotti recipes they’re really quite simple to make and don’t require a lot of work. And as an added bonus they keep extremely well in an airtight cookie jar for a week, however at my house they disappear so quickly! Even when hidden from sight, someone always sniffs them out!

Chocolate Peanut Butter Biscotti

Also if I might add, they are extremely tooth friendly!

Happy baking my friends!

If you make this recipe do take a picture and tag @marisasitaliankitchen on Instagram so I can see your creation!

 

Chocolate Peanut Butter Biscotti
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Chocolate Peanut Butter Biscotti

These Chocolate Peanut Butter Biscotti are reminiscent in taste of the much beloved peanut butter cookie!
Course: Cookie
Cuisine: Italian
Servings: 30
Author: Marisa

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • pinch of fine sea salts
  • 1/3 cup unsalted butter softened
  • 3/4 cup golden yellow sugar or light brown sugar
  • 1/2 cup all natural creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate covered peanuts roughly chopped
  • lightly beaten egg white from one egg for brushing on the logs
  • FOR THE TOPPING
  • 2 ounces semi-sweet chocolate
  • 2 teaspoons all natural peanut butter
  • 1/2 cup roughly chopped chocolate covered peanuts

Instructions

  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper.
  • Whisk the flour, baking powder and salt together in a medium sized bowl and set aside
  • In a large bowl beat the butter, sugar and peanut butter on medium high speed just until fluffy for a minute or two.
  • Next, beat in the eggs and vanilla extract until combined.
  • With the mixer on low speed, beat in the flour mixture just until combined.
  • Stir in the coarsely chopped peanuts.
  • Divide the dough in half and roll each portion on a lightly floured work surface into a 12 inch log and transfer each log to the prepared baking sheet.
  • Brush the biscotti with the beaten egg white.
  • Bake in preheated oven until golden brown for about 25 minutes.
  • Let cool for 10 minutes.
  • Once cooled, slice the biscotti crosswise into 3/4 inch pieces and place upright back on the baking sheet.
  • Return to the oven and bake an additional 15 minutes.
  • Let cool then drizzle with chocolate peanut butter and sprinkle some chopped chocolate covered peanuts.
  • CHOCOLATE PEANUT BUTTER DRIZZLE
  • Place the 2 ounces of chocolate in a microwave safe bowl and melt in the microwave for about 60 seconds while stirring every 15 seconds till melted.
  • Stir in the peanut butter until well combined.
  • Drizzle the chocolate peanut butter over the biscotti and sprinkle with the remaining chopped chocolate covered peanuts.

 

Chocolate Pine Nut Biscotti

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Tender, elegant and sophisticated Chocolate Pine Nut Biscotti, studded with semi-sweet chocolate chunks and pine nuts and a generous sprinkle of turbinado sugar for some extra love.

Chocolate Pine Nut Biscotti

If you have been following along for a while then you probably know by now how much I adore biscotti! There simply is no holiday or special occasion without at least one form or flavor of biscotti.

These Chocolate Pine Nut Biscotti are adapted from Anna Olsen’s cookbook “Another Cup Of Sugar” and have graced my holiday cookie platter for many years now and are everything I adore in a good biscotti! In my opinion they are the absolute “ultimate biscotti”.

For those not familiar with Anna Olsen, she is Canada’s Food Network star and one of the few shows I watch religiously

Chocolate Pine Nut Biscotti

These biscotti are a far cry from the rock hard variety sold at most coffee shops as those are usually made without butter and are more suited for dunking in order to render edible.

What also sets them apart from the other varieties is that after the initial first bake of 30 minutes they are slightly cooled, sliced and returned to the oven with the oven turned off and allowed to dry out this way for an additional 30 minutes. So in fact they really only get one bake.

Most noteworthy here is that the cornmeal plays a large part in keeping the biscotti ever so tender.

Chocolate Pine Nut Biscotti

There is much to adore about these biscotti! They are rich in butter and chocolate flavor, with a fudge like appearance when fresh out of the oven

Deliciously speckled with tender roasted pine nuts and chocolate chunks with a slight crunch from the cornmeal. A generous sprinkle of sugar crystals for a festive appeal and a lovely almond flavor coming through in every tender bite!

Chocolate Pine Nut Biscotti

I love baking both variations and serving them together for a stunning display of biscotti bliss as they are truly a wonderful finale after a special meal.

Most enjoyable with a tall glass of milk or for a more grownup appeal serve them with a small glass of aged Porto as my hubby prefers! Or a big glass of Porto, whatever works for you…I will not judge 🙂

Ciao, happy baking and until the next cookie 🙂

 

SWITCH UP FOR THE PINE NUT BISCOTTI:

Follow recipe as indicated except omit the 3/4 cup plus 2 tablespoons of cocoa powder and replace it with all purpose flour. The total amount of all purpose flour will then be 3 1/3 cups of flour for the pine nut biscotti.

Chocolate Pine Nut Biscotti
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Chocolate Pine Nut Biscotti

These rich and decadent Chocolate Pine Nut Biscotti have a tender texture and are the perfect finish to any elegant meal.
Course: Biscotti
Cuisine: Italian
Servings: 2 1/2 dozen
Author: Marisa

Ingredients

  • 1 cup plus 2 tablespoons unsalted butter softened
  • 1 cup light brown sugar firmly packed
  • 1/2 cup plus 3 tablespoons granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure almond extract
  • 2 1/2 cups all purpose flour
  • 3/4 cup plus 2 tablespoons cocoa powder I used dutch dark cocoa
  • 1/3 cup durum semolina flour or fine corn meal
  • 1/2 teaspoon fine salt I used fine sea salt
  • 1 1/4 cups lightly toasted pine nuts
  • 3/4 cup bittersweet or semi-sweet chocolate chunks or chocolate chips
  • 1 egg whisked with 2 tablespoons of water for egg wash (brushing over the unbaked logs)
  • turbinado sugar for sprinkling over the unbaked logs

Instructions

  • Preheat the oven to 350 degrees F.
  • Line a cookie sheet with parchment paper and set aside.
  • In a large bowl cream together the butter with both sugars for a couple of minutes or until light and fluffy.
  • Add in the eggs one at a time, until each is fully incorporated.
  • Stir in both the vanilla and almond extracts.
  • In a medium sized bowl, sift together the flour, cocoa powder, durum semolina and the salt.
  • Add the flour mixture to the butter mixture and stir just until blended. You will have a soft dough.
  • Stir in the pine nuts along with the chocolate chunks until evenly distributed.
  • Transfer the dough onto a floured work space and divide in two.
  • With floured hands roll out the dough into a 12 inch log and transfer to the prepared cookie sheet. (At this point, it helps to have the cookie sheet nearby for easy transfer)
  • Repeat with remaining half of dough.
  • The dough will spread during baking so make sure they are 2 inches apart.
  • Using a pastry brush, lightly brush the biscotti logs with the egg wash.
  • Sprinkle generously with the turbinado sugar.
  • Bake for 30 minutes and when ready the tops should feel firm to the touch.
  • Remove the biscotti from the oven and allow them to cool on the cookie sheet for about 15 to 20 minutes, because this will make them easier to slice.
  • Transfer the logs to a cutting board and slice each log, one at a time, into 1/2 inch slices.
  • Place the sliced biscotti upright on the baking sheet.
  • Return the cookie sheet to the oven and turn the oven off.
  • Keep in the oven for 30 minutes so that the biscotti slowly dry out as the oven cools off.

Notes

Recipe is adapted from "Another Cup of Sugar" by Anna Olsen