What is better than a warm cup of freshly brewed coffee? A warm cup of freshly brewed coffee and a biscotti for dunking.
This is a very simple recipe for crunchy mini biscotti that requires few ingredients. The combination of almond flour, almond liqueur and chopped almonds give the biscotti lots of almond flavour.
I found the original recipe in Winter 2015 Ricardo magazine. See the full recipe below.
Almond Biscotti
Prep time
Cook time
Total time
Author: Penny
Recipe type: Dessert
Serves: 50 cookies
Ingredients
- 1½ cups all purpose flour
- ¼ cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 eggs, whisked
- 1 tablespoon Amaretto liqueur
- 1 cup almonds, chopped
Instructions
- Place the rack in the middle position and heat the oven to 325 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, combine the dry ingredients including the flour, almond flour, baking powder and salt.
- With an electric mixer, cream the butter and the sugar and then add the eggs making sure to incorporate well.
- Using a spatula, mix in the dry ingredients and the Amaretto to the butter mixture. Once all the ingredients are incorporated, mix in the almonds.
- Divide the dough into 4 equal pieces. On a floured surface, use your hands to shape each piece into a 25 cm log (it will probably only be 1½ inches wide). Place the logs on the baking sheet and bake in the oven till lightly browned (about 30 minutes).
- Let the logs cool for 10 minutes and then using a bread knife cut them into about 2 cm thick slices. Place the cookies upright on the same baking sheet and bake for another 20 minutes until they are golden brown. Let them cool completely.
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