Amaretto Biscotti

This amaretto biscotti is crisp and has a subtle almond flavor throughout, making them perfect for dunking in your favorite drink.

Course Dessert

Cuisine Italian

Prep Time 15

Cook Time 50

Fridge Time 1

Total Time 2 5

Servings biscotti

Calories 235kcal

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.

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.