Amaretto Biscotti With Almonds Recipe

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

How to Make Amaretto Biscotti With Almonds

1. Preheat oven to 350°F (175°C).
2. 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.
3. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract and ¼ cup Amaretto liqueur.
4. In a separate bowl, whisk together 3 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Stir in 1 cup sliced almonds.
7. Divide the dough in half. On a lightly floured surface, shape each half into a 12-inch long log.
8. Place the logs onto a baking sheet lined with parchment paper, leaving about 3 inches between them.
9. Bake for 20-25 minutes, or until golden brown.
10. Remove from oven and let cool on the baking sheet for 15 minutes.
11. Transfer the logs to a cutting board and, using a serrated knife, slice each log into ½-inch thick slices.
12. Arrange the biscotti slices in a single layer on the baking sheet.
13. Bake for another 10-12 minutes, or until lightly golden brown and crisp.
14. Remove from oven and let cool completely on a wire rack before storing in an airtight container.