AMARETTO BISCOTTI
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield about 30 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, liqueur, and almond and vanilla extracts until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Fold in the raw and chocolate-covered almonds.
- Dust your hands and the dough with flour; divide in half and shape into two 3-by-12-inch logs on the prepared baking sheet, about 3 inches apart. Bake until puffed and set, about 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a cutting board.
- Reduce the oven temperature to 250 degrees F. Slice the logs crosswise into 1-inch-thick pieces; arrange cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry and golden, about 45 minutes. Let cool completely on the baking sheet.
- Place the white chocolate and semisweet chocolate in 2 small microwave-safe bowls; microwave in 30-second intervals, stirring after each, until melted. Drizzle on the biscotti; let set 30 minutes.
ALMOND BISCOTTI
After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.
Provided by P48422
Categories Dessert
Time 1h45m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Line 2 baking sheets with parchment.
- Combine dry ingredients and set aside.
- Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
- Add the dry ingredients and mix until combined.
- Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
- Scrape the dough out onto a parchment lined sheet pan.
- Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
- This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
- Bake until firm and dry, about 50 minutes.
- Remove from the oven and cool 10 minute.
- Use a long serrated knife and slice into 1/2-inch wide slices.
- Lay the slices cut side down on the baking sheet and bake another 20 minutes.
- Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
- Cool the biscotti on a rack; cool completely before storing.
Nutrition Facts : Calories 136.8, Fat 4.4, SaturatedFat 0.5, Cholesterol 27.9, Sodium 43.8, Carbohydrate 21.2, Fiber 1.2, Sugar 10.3, Protein 3.8
WHOLE WHEAT ALMOND BISCOTTI
These are based on the classic biscotti de Prato, but they are much less sweet and made with whole wheat flour and almond flour. Cut them in thin slices on the diagonal and dip them in tea, coffee or wine.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 5 dozen smaller cookies (cut across the log)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, almond flour, baking powder and salt in a bowl.
- In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the sugar and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the almonds and mix until well combined.
- Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least two inches of space between them.
- Place in the oven and bake 50 minutes, until lightly browned and dry. Remove from the oven and let sit on a rack for 20 minutes (or longer). Place the logs on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
- Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 2 grams, TransFat 0 grams
More about "amaretto biscotti with almonds recipes"
AMARETTO BISCOTTI - A FAMILY FEAST®
From afamilyfeast.com
5/5 (1)Estimated Reading Time 4 minsServings 36Total Time 1 hr 5 mins
- In the bowl of a stand mixer, cream together butter and sugar on medium-high speed until light and fluffy (about 3 to 5 minutes). Add eggs, amaretto liqueur, and both almond and vanilla extracts and mix until combined. Reduce the mixer speed to low and slowly add the flour mixture, mixing until just incorporated. Fold in the slivered and chopped chocolate-covered almonds.
- Divide dough into thirds and shape into three 12-inch long logs. Place onto parchment-lined baking sheet about 3 inches apart, pressing just slightly to flatten the top. Bake until puffed and set, about 20-25 minutes. Remove from oven and cool on baking sheet for 10 minutes.
AMARETTO BISCOTTI - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
2.7/5 (16)Category DessertCuisine ItalianPublished Mar 1, 2019
EASY ALMOND BISCOTTI RECIPE (ITALIAN CANTUCCI)
From savoringitaly.com
3.9/5 (8)Category DessertCuisine ItalianCalories 106 per serving
GOLDEN RAISIN BISCOTTI WITH ALMONDS - POOK'S PANTRY …
From pookspantry.com
ALMOND BISCOTTI RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
EASY CRUNCHY GLUTEN FREE AMARETTO BISCOTTI
From joyfulhealthyeats.com
AMARETTO BISCOTTI WITH ALMONDS RECIPES
From tfrecipes.com
SOFT AMARETTI COOKIES: TESTED UNTIL PERFECT! - SHE …
From shelovesbiscotti.com
ALMOND BISCOTTI - ONCE UPON A CHEF
From onceuponachef.com
AMARETTO ALMOND BISCOTTI FOR HOLIDAY COOKIE …
From noshingwiththenolands.com
AMARETTO BISCOTTI - CHISEL & FORK
From chiselandfork.com
AMARETTO BISCOTTI - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
ALMOND AMARETTO BISCOTTI – EAT UP! KITCHEN
From eatup.kitchen
AMARETTI BISCOTTI WITH ALMONDS
From onceuponapan.com
BEST AMARETTO BISCOTTI WITH ALMONDS RECIPES
From alicerecipes.com
CHOCOLATE-DIPPED AMARETTO BISCOTTI - NO PLATE LIKE …
From noplatelikehome.com
ALMOND BISCOTTI - SHE LOVES BISCOTTI
From shelovesbiscotti.com
AMARETTI COOKIES (VIDEO) - SIMPLY HOME COOKED
From simplyhomecooked.com
AMARETTO COCONUT BISCOTTI RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #desserts #oven #european #picnic #cookies-and-brownies #italian #gifts #biscotti #brown-bag #taste-mood #sweet #to-go #equipment
You'll also love