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This amaretto biscotti is crisp and has a subtle almond flavor throughout, making them perfect for dunking in your favorite drink.
When it comes to the holidays, one of the best desserts to make for friends is biscotti. Because it is meant to be crisp, you don't have to worry about it going stale as quickly as a cookie.
And I love biscotti - from orange pistachio biscotti to chocolate hazelnut biscotti, there are a ton of options out there. And this amaretto biscotti is the latest and greatest.
Why This Recipe Works
- For almond lovers - if you love almonds, this biscotti is for you. Not only is there almonds in the biscotti, but almond extract and amaretto, which has a subtle almond flavor.
- Holiday friendly - because of its long shelf (about 2 weeks), this amaretto biscotti is the perfect holiday gift for friends.
- Easier to make - you might look at the time or just assume homemade biscotti is hard to prepare. It is actually quite easy and I have step-by-step instructions to walk you through how to make it.
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Ingredient Notes
- All-purpose and whole wheat flour - the combination creates the right texture and flavor.
- Butter - while not traditional necessarily, butter adds better flavor and texture.
- Granulated sugar - biscotti is a cookie at the end of the day so you need this for some sweetness.
- Eggs - binds the biscotti dough.
- Amaretto liqueur - has a sweet, nutty flavor that tastes like almonds.
- Almond extract - enhances the almond flavor throughout.
- Almonds - adds another crunch and almond flavor to the biscotti.
- Dark chocolate - complements the other flavors of the amaretto biscotti but can be omitted.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients for the amaretto biscotti. Some variations include:
- While I like using a combination of all-purpose and whole wheat flour, you can use all of one or the other.
- I'm a fan of butter for the added fat, but a flavorless oil like vegetable or canola oil can be used.
- You can use light or dark brown sugar instead of granulated sugar. Just keep in mind the texture will be slightly different.
- Dark chocolate is my go-to, but semi-sweet or milk chocolate can be used too.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Sift together the dry ingredients in a bowl and set aside.
With an electric mixer or stand mixer, beat together the butter, sugar, amaretto and almond extract for about 1 minute. Add 1 egg at a time, beating until each is combined.
With the mixer on low, add the flour, mixing until just combined. Fold in the almonds and chocolate and chill in the fridge for an hour.
Dive the dough in half and place on a baking sheet. Shape into two 11x2 inch or 8x4 inch logs. Brush each with egg white and sprinkle some sugar on top.
Bake at 350°F for 30 minutes or until firm to touch. Remove and let cool for 10 minutes.
Cut 1 inch thick slices diagonally with a sharp serrated knife.
Arrange the slices back on a baking sheet. Bake for 20 minutes, flipping halfway through.
FAQs
Yes. They are twice baked for a reason. This makes them crunchy and perfect for dipping in your favorite cup of coffee.
If your biscotti is soft, it was more than likely because you didn't let it cool completely before storing. To fix this, just bake at 300°F for 5-10 minutes.
Cracks on the surface are normal. It is nothing to be worried about. Believe me when I say it is all about the taste.
First you need to use a serrated knife and second, you need to allow them cool for 10 minutes before slicing after the first bake. They should be cool to the touch.
If you cut immediately, the slices will crumble and if you wait too long, the biscotti will be hard to cut.
Yes. You freeze the dough before making. Shape the dough into 2 logs and wrap in plastic wrap before placing in a sealable bag.
When ready to bake, remove the logs from the freezer and thaw the dough until pliable. From there proceed with the baking portion of the recipe.
If in an airtight container, biscotti can last for 2 weeks which is part of the reason they're so popular as gifts. You can also place in the freezer and it will last for 3-4 months.
Biscotti is hard in part because it is normally served with a drink to dunk in like coffee. It is traditionally considered a dessert in Italy so is served with a cup of coffee, but can just as easily be eaten for breakfast or a snack for that matter.
Equipment
The equipment you use is important to how the amaretto biscotti turn out. What is needed is the following:
- Stand mixer - you can also use a hand mixer with mixing bowls.
- Large bowl - need a bowl to be able to mix together the dry ingredients.
- Whisk - used to mix together the dry ingredients.
- Serrated knife - cuts the biscotti without having it crumble apart.
- Baking sheet - used to bake the biscotti.
Pro Tips/Recipe Notes
- Do not overbeat the butter and sugar. You actually want the butter to be cold and if you beat too long, it will warm up the butter, causing the biscotti dough to spread more, even after placing in the fridge.
- Toast the almonds as it draws the natural oils to the surface, intensifying the rich nutty essence, creating a deeper color, and making the almonds crunchier.
- Use a serrated knife (preferably a bread knife) in a sawing motion to cut nice smooth clean slices.
- If you want long biscotti slices, slice at an angle. If you want shorter, just slice straight.
- After first bake, allow biscotti to cool for 10 minutes before slicing. If you cut immediately, the slices will crumble and if you wait too long, the biscotti will be hard to cut.
- Allow the amaretto biscotti to cool completely after second bake. It will harden as it cools and get the texture you expect.
Other Dessert Recipes
If you’ve tried this amaretto biscotti or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Amaretto Biscotti
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup whole wheat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoon unsalted butter
- 1 cup granulated sugar
- 2 tablespoon amaretto liqueur
- 1 teaspoon almond extract
- 2 eggs
- 1 cup slivered almonds, roasted
- 4 oz dark chocolate, chopped
- 1 egg white, lightly beaten
Instructions
- In a medium bowl, sift together the flours, baking powder, cinnamon and salt.
- Using an electric mixer or stand mixer, beat the butter, sugar, amaretto liqueur and almond extract until light and fluffy, about 1 minute. Add 1 egg at a time and beat until each is mixed in.
- Reduce speed to low and slowly add flour and mix until just combined. Fold in the almonds and chopped chocolate. Cover and chill for in fridge for 1 hour.
- Preheat oven to 350°F. Line baking sheet with parchment paper. Divide dough in half and place on baking sheet. Shape dough into two 11x2 inch or 8x4 inch logs, keeping at least 3 inches between them. Brush each log with egg white and sprinkle 1 teaspoon sugar over the top and sides of each.
- Bake for 30 minutes or until the biscotti is light brown and firm to the touch. Remove from oven and let cool slightly for 10 minutes.
- Transfer logs to cutting board and cut on the diagonal 1" thick slices with a sharp serrated knife. (If it's crumbly, let cool for longer) Arrange the slices on the baking sheet and bake for 20 minutes, flipping the biscotti halfway through. Transfer to a wire rack and allow to cool.
Notes
- Do not overbeat the butter and sugar. You actually want the butter to be cold and if you beat too long, it will warm up the butter, causing the biscotti dough will spread more, even after placing in the fridge.
- Use a serrated knife (preferably a bread knife) in a sawing motion to cut nice smooth clean slices.
- If you want long orange biscotti slices, slice at an angle. If you want shorter, just slice straight.
- After first bake, allow biscotti to cool for 10 minutes before slicing. If you cut immediately, the slices will crumble and if you wait too long, the biscotti will be hard to cut.
- Allow biscotti to cool completely after second bake. It will harden as it cools and get the texture you expect.
- If you want additional flavor, dip in some dark chocolate.
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