Delightfully tender and crumbly, these Amaretto Biscotti are chock full of roasted almonds, chocolate coated almonds and drizzled with more chocolate.
all purpose flour
chocolate covered almonds
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.
Adapted from The food Network Magazine.