Almond Biscotti Delight (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
3 grams fine salt
02 -
12 grams baking powder
03 -
60 grams almond flour
04 -
360 grams all-purpose flour
→ Wet Ingredients
05 -
5 millilitres vanilla extract
06 -
15 millilitres amaretto liqueur
07 -
3 large eggs
08 -
250 grams white sugar
09 -
113 grams unsalted butter, brought to room temperature
→ Add-ins
10 -
140 grams almonds, roughly chopped
# How to Make It:
01 -
Once the cookies are cool on a wire rack, keep them in a tight container so they stay crunchy and fresh.
02 -
Put your cut biscotti flat on the tray. Bake again for another 20 to 25 minutes until they’re crisp and golden. If you’re using more than one tray, switch their positions halfway through. Flip the pieces over in the middle, too.
03 -
Take your slightly cooled logs and slice with a sharp knife. Angle the knife for extra-long pieces or go straight down for bite-size ones.
04 -
Bake the logs for about 25 to 30 minutes till they look golden. Pull them out and leave them on the sheet for 15 minutes to cool off a bit.
05 -
Get your hands a little wet for less sticky dough. Split the dough into two and shape each one into a log, around 30 cm long and 7.5 cm wide. Lay them out on the lined tray you prepped before.
06 -
Pour your dry mix bit by bit into the butter blend, mixing on low just until it comes together. Gently fold in the chopped nuts next.
07 -
Throw in the eggs, amaretto, and vanilla into your fluffy butter mix. Mix it all till everything blends nicely.
08 -
Toss white sugar and soft butter into your stand mixer’s bowl. Run it on medium for three minutes so it gets airy and pale.
09 -
Grab a big bowl. Break up the flour, almond flour, baking powder, and salt with a whisk till it’s all mixed evenly.
10 -
Switch your oven on to 175°C. Put baking paper on one or two trays so the dough doesn’t stick.
# Additional Tips:
01 -
To get almond flour, just pulse whole almonds in your processor till they’re powdery, but don’t go so far it turns buttery. Swap out amaretto for some brandy, rum, or anisette if you like different vibes.
02 -
Let the baked logs cool down longer if you want neater slices.