Biscotti "Amaretto"
Votes: 2
Time: 2 hours 10 minutes
Complexity: easily
Quantity: 30 pcs.
Complexity: easily
Quantity: 30 pcs.
Amaretto biscotti are Italian dry cookies that pair perfectly with a cup of coffee, complementing it with their wonderful almond aroma. They take a while to make, but they're worth it. They're baked in two stages. First, knead the dough, adding aromatic Amaretto liqueur and slivered almonds. Form the dough into a loaf, and bake. Then, slice the loaf and toast it again in the oven. Your delicious cookies are ready. Drizzle them with chocolate, and your homemade cookies will taste just like those served in Italian coffee shops.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 1/4 cups flour + extra for dusting
- 2 tsp baking powder
- 0.5 tsp ground cinnamon
- 0.5 tsp salt
- 5 tbsp (75 g) butter at room temperature
- 1 cup of sugar
- 2 large eggs
- 2 tbsp. l. Amaretto liqueur
- 1 teaspoon almond extract
- 1 tsp vanilla extract
- 1 cup raw almonds
- 1 cup chocolate-coated almonds
- 60 g white chocolate, chopped
- 60 g dark chocolate, chopped
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Recipes with similar ingredients: premium flour, cinnamon, butter, sugar, eggs, Amaretto liqueur, almond extract, vanilla extract, almond, white chocolate, dark chocolate
Cooking the dish according to the recipe:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, combine the flour, baking powder, cinnamon, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, 3-5 minutes. Stir in the eggs, liqueur, vanilla, and almond extracts. Reduce the mixer speed to low, add the flour mixture, and mix until smooth. Fold in the raw and chocolate-coated almonds.
- Dust your hands and the dough with flour; divide the dough in half and form two 7 x 30 cm loaves on the prepared baking sheet, about 7 cm apart. Bake until set, about 25 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a cutting board.
- Reduce the oven temperature to 120°C (250°F). Slice the loaves crosswise into 2.5cm-thick slices; arrange the slices cut-side down on a baking sheet. Place in the oven and bake, turning halfway through, until completely dry and golden brown, about 45 minutes. Let cool completely on the baking sheet.
- Place the white and dark chocolate in 2 small microwave-safe bowls and microwave in 30-second intervals, stirring, until melted. Drizzle the chocolate over the biscotti and let set for 30 minutes.
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