Triple Almond Biscotti
I never get tired of eating biscotti! The delightful, crunchy Italian cookie is just made for dunking in a cup of coffee.
There are quite a few recipes for biscotti already posted on my blog, and here’s a new one to add to the list—triple almond biscotti. Triple as in almonds, almond paste, and Amaretto (or almond extract).
I love anything with almond paste in it and obviously I love biscotti, so it was a no-brainer to try these. Other than grating the almond paste, the ingredients and baking technique are pretty standard for biscotti.
When my husband Roger tried one of these, he declared it to be his favorite biscotti to date. My daughters like them all but lean toward an anise-flavored biscotti. My favorite biscotti is whichever one I am eating at the time—don’t make me choose! I guess I’ll just have to keep alternating biscotti recipes to keep everybody happy. 🙂
Triple Almond Biscotti
Makes 30 biscotti
Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup sugar
- 3 tbl. Amaretto (can eliminate and add extra 1/2 tsp. almond extract)
- 1 tsp. almond extract
- 2 large eggs, at room temperature
- 2 1/2 cups flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. salt
- 4 oz. almond paste, grated
- 1/2 cup sliced or slivered almonds
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Topping
- 2 tbl. sliced almonds
- 2 tsp. sugar
Directions
Whisk together melted butter, sugar, Amaretto, and almond extract in a large mixing bowl. Whisk in eggs one at a time until smooth. Stir in flour, baking powder, and salt until almost fully incorporated; fold in almond paste and sliced almonds. Cover dough and chill for 30 minutes.
Preheat oven to 350° F and line two baking sheets with parchment paper. Divide dough in half and shape dough into 2 (10-by-4-inch) loaves on prepared baking sheets. Top with sliced almonds, pressing gently into dough, and sprinkle with sugar.
Bake loaves for 24 to 25 minutes, until pale golden. Carefully transfer loaves to a wire rack and cool for 15 minutes.
Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets; bake 10 minutes. Turn slices over and bake for 10 minutes more or until golden.*
*If you can balance the cookies so that they are upright, you won’t have to turn them over. Just leave them upright and bake for 20 minutes or until golden. 🙂
Cool completely on wire racks. Store at room temperature in an airtight container.
Source: A recipe from Tutti Dolci (All Sweets)