Ingredients for Amaretto Biscotti With Almonds
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- 4 large eggs
- Pure Vanilla Extract
- ¼ cup Amaretto liqueur
- Sliced Almonds
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
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How to Make Amaretto Biscotti With Almonds
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract and ¼ cup Amaretto liqueur.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup sliced almonds.
- Divide the dough in half. On a lightly floured surface, shape each half into a 12-inch long log.
- Place the logs onto a baking sheet lined with parchment paper, leaving about 3 inches between them.
- Bake for 20-25 minutes, or until golden brown.
- Remove from oven and let cool on the baking sheet for 15 minutes.
- Transfer the logs to a cutting board and, using a serrated knife, slice each log into ½-inch thick slices.
- Arrange the biscotti slices in a single layer on the baking sheet.
- Bake for another 10-12 minutes, or until lightly golden brown and crisp.
- Remove from oven and let cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
25g
Fat
13g
Carbs
6g
