Amaretto Biscotti With Almonds Food

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ALMOND BISCOTTI



Almond Biscotti image

After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.

Provided by P48422

Categories     Dessert

Time 1h45m

Yield 20 biscotti

Number Of Ingredients 9

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
2 tablespoons Amaretto (OR 2 tbs rum with 1 tsp. almond extract)
1 teaspoon vanilla
1 teaspoon anise extract (optional)
1 cup whole almond, toasted and chopped a few times, not too fine

Steps:

  • Preheat oven to 300°F.
  • Line 2 baking sheets with parchment.
  • Combine dry ingredients and set aside.
  • Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
  • Add the dry ingredients and mix until combined.
  • Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
  • Scrape the dough out onto a parchment lined sheet pan.
  • Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
  • This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
  • Bake until firm and dry, about 50 minutes.
  • Remove from the oven and cool 10 minute.
  • Use a long serrated knife and slice into 1/2-inch wide slices.
  • Lay the slices cut side down on the baking sheet and bake another 20 minutes.
  • Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
  • Cool the biscotti on a rack; cool completely before storing.

Nutrition Facts : Calories 136.8, Fat 4.4, SaturatedFat 0.5, Cholesterol 27.9, Sodium 43.8, Carbohydrate 21.2, Fiber 1.2, Sugar 10.3, Protein 3.8

THE BEST ALMOND BISCOTTI



The Best Almond Biscotti image

I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.

Provided by Canadian_in_the_Bay

Categories     Dessert

Time 1h20m

Yield 28 biscotti, 14 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
3/4 cup slivered almonds
3/4 cup sugar
2 large eggs
1 teaspoon baking powder
1/4 cup butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
  • Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
  • Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
  • Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
  • Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
  • Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

Nutrition Facts : Calories 180, Fat 7, SaturatedFat 2.5, Cholesterol 35.3, Sodium 107.1, Carbohydrate 25.8, Fiber 1.2, Sugar 11, Protein 4

CHEF JOHN'S ALMOND BISCOTTI



Chef John's Almond Biscotti image

My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 15

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
3 tablespoons unsalted butter, room temperature
1 cup white sugar
1 tablespoon white sugar
1 tablespoon olive oil
2 large eggs
¼ teaspoon vanilla extract
¾ teaspoon almond extract
½ cup whole roasted almonds
½ cup chopped roasted almonds

Steps:

  • Whisk flour, baking powder, and salt together in a mixing bowl.
  • Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
  • Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
  • Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
  • Transfer biscotti to a cooling rack; let cool to room temperature.

Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g

AMARETTO BISCOTTI WITH ALMONDS



Amaretto Biscotti With Almonds image

This is a delicious biscotti recipe which smells wonderful while baking. Perfect served with your morning coffee or just as a snack. I found the recipe in "Sweet Maria's Italian Cookie Tray Cookbook".

Provided by Kim D.

Categories     Dessert

Time 50m

Yield 25 cookies

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
3 eggs
1 teaspoon pure vanilla extract
1 tablespoon amaretto liqueur
1 cup sliced almonds
3 cups all-purpose flour
3 teaspoons baking powder
1 pinch salt

Steps:

  • Preheat oven to 350°F.
  • Cream together butter and sugar with an electric mixer.
  • Add eggs, vanilla, and Amaretto liqueur; mix well.
  • Add flour, baking powder, and salt.
  • Mix on low speed until just blended.
  • Add almonds and stir.
  • Divide dough into two equal pieces.
  • Roll each piece into a loaf about 12 inches long on a well floured surface, and place on a large baking sheet about 3 inches apart.
  • Bake for about 20- 25 minutes, until golden.
  • Remove from oven and place each loaf on a cooling rack.
  • Allow loaves to cool for about 15 minutes.
  • Place loaves on a cutting board.
  • Using a bread knife, slice into 1/2-inch wide slices.
  • Place slices in a single layer on baking sheet.
  • Return to oven for about 10-12 minutes, or until lightly golden brown.
  • Remove from oven and place cookies on a cooling rack.
  • Cool completely and store in an airtight container.
  • ~NOTE~You may freeze cookies in plastic freezer bags.

AMARETTO BISCOTTI



Amaretto Biscotti image

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield about 30 cookies

Number Of Ingredients 14

2 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
5 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 tablespoons amaretto liqueur
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup raw almonds
1 cup chocolate-covered almonds
2 ounces white chocolate, chopped
2 ounces semisweet chocolate, chopped

Steps:

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, liqueur, and almond and vanilla extracts until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Fold in the raw and chocolate-covered almonds.
  • Dust your hands and the dough with flour; divide in half and shape into two 3-by-12-inch logs on the prepared baking sheet, about 3 inches apart. Bake until puffed and set, about 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a cutting board.
  • Reduce the oven temperature to 250 degrees F. Slice the logs crosswise into 1-inch-thick pieces; arrange cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry and golden, about 45 minutes. Let cool completely on the baking sheet.
  • Place the white chocolate and semisweet chocolate in 2 small microwave-safe bowls; microwave in 30-second intervals, stirring after each, until melted. Drizzle on the biscotti; let set 30 minutes.

CHERRY ALMOND BISCOTTI



Cherry Almond Biscotti image

Usually served with dessert wine, this cherry almond biscotti is perfect with espresso or cappuccino.

Provided by PJ's kitchen

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 32

Number Of Ingredients 12

1 ¾ cups dried cherries
½ cup amaretto liqueur
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter, softened
1 cup white sugar
3 eggs
2 teaspoons vanilla extract
¾ cup chopped blanched almonds
1 egg, beaten
3 tablespoons white sugar, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
  • Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  • Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  • Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
  • Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
  • Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 24.3 g, Cholesterol 27.1 mg, Fat 3.4 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 87.9 mg, Sugar 13.4 g

ABSOLUTELY AMAZING ALMOND BISCOTTI



Absolutely Amazing Almond Biscotti image

This is one of our favorite biscotti recipes-it is simply superb with a cup of hot, spiced Chai tea! It's also excellent if 3/4 cup dried cherries or cranberries are added!

Provided by Moogliwoogli

Categories     Dessert

Time 1h20m

Yield 36 biscotti

Number Of Ingredients 12

3 cups all-purpose flour
3/4 cup white sugar
3/4 cup brown sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/4 cup butter, softened
1 1/2 teaspoons almond extract
2 teaspoons vanilla extract
1 1/2 cups whole almonds, blanched & coarsely chopped (can also use almonds that are pre-blanched & slivered)
1/4 cup powdered sugar, for shaping

Steps:

  • Preheat oven to 300°F.
  • Spray large baking sheet (12x19-inch) with Pam or oil.
  • If using whole, unblanched almonds, boil 2 cups water in microwave and place almonds in water for about 5 minutes. Remove skins and chop coarsely.
  • Combine all-purpose flour, baking powder, baking soda and salt and set aside.
  • Cream sugars and butter until creamy and smooth using an electric mixer.
  • Add eggs, almond and vanilla extracts, stir until well mixed.
  • Add the dry ingredients, including the almonds and mix well. Dough should be very thick and sticky. If it is too sticky to hold a shape you can use powdered sugar to thicken it - just be sure to mix the powdered sugar into the dough thoroughly.
  • Coat a flat surface (counter or cutting board) with powdered sugar and place dough onto it.
  • Divide dough into two balls and form roughly into a rectangle about 5x10-inch. Brush off excess powdered sugar and place biscotti dough onto the baking sheet.
  • Repeat with the other dough ball and place both logs side by side on the cookie sheet.
  • Bake 30 minutes until dry. Allow to cool 10 minutes.
  • Slice each log into 18 slices, about 1/2 inch each.
  • Place sliced biscotti back onto cookie sheet and bake an additional 10 minutes. Turn slices over and bake 10 more minutes (if desired).
  • Cool biscotti on a rack.
  • Can dip or stripe in white or dark chocolate.
  • Note: Store biscotti in an airtight container to retain freshness. If biscotti loose their crispiness, just pop them into a 300F oven for 5-10 minutes!

Nutrition Facts : Calories 127.5, Fat 4.7, SaturatedFat 1.2, Cholesterol 18.9, Sodium 68.8, Carbohydrate 18.8, Fiber 1, Sugar 9.8, Protein 2.9

HEALTHY ALMOND BISCOTTI



Healthy Almond Biscotti image

A recipe that I obtained from allhomemadecookies.com and modified for my own tastes and added Splenda instead of sugar. The original recipe calls for 1/4 cup almond extract or almond liqueur but as I didn't have almond extract or amaretto I changed to nonfat vanilla soymilk and they turned out great.

Provided by londongavchick

Categories     Breakfast

Time 1h30m

Yield 10-16 cookies

Number Of Ingredients 8

3/4 cup whole raw almonds
2 cups whole wheat pastry flour (or All Purpose flour)
2/3 cup Splenda granular (sugar substitute)
1 teaspoon baking soda
3/4 cup egg substitute or 3/4 cup egg white
1 teaspoon vanilla
1/4 cup nonfat vanilla soymilk
1 orange, zest of

Steps:

  • Put almonds in a shallow pan. Toast at 350°F for 10 minutes. Turn oven down to 300°F Cool almonds and chop coarsely or pulse in food processor.
  • Mix flour, Splenda, baking soda and nuts in a large mixing bowl.
  • In a separate bowl, beat remaining ingredients for about one minute. Add flour mixture into liquid.
  • Cut dough in half. On a baking sheet with parchment paper, pat dough into two logs- 1/2" thick x 1 1/2" wide x 12" long and place 2 " apart.
  • Bake at 300°F for 40 minutes or until golden brown.
  • Cool on a rack for 5 minutes or until cool enough to handle. Cut loaves at a 45 degree angle, 1/2" thick with a serrated knife.
  • Lay slices flat on baking sheet and bake an additional 15 minutes, turning once. Store in an airtight container.

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1 T almond extract 1 T walnut oil 3 eggs @ room temperature 2 T Amaretto ½ package chocolate chips PREPARATION: 1. Preheat oven to 350 degrees. 2. Combine flour, baking powder, sugars in a large bowl and mix. Reserve. 3. Combine extract, oil, eggs and Amaretto in a small bowl and whisk together. 4. Add the wet mixture to the flour mixture and ...
From tomandanitamorgan.blogspot.com


CHOCOLATE ALMOND BISCOTTI RECIPE - AN ITALIAN IN MY KITCHEN
On an unlined cookie sheet toast almonds for approximately 5 minutes in the pre-heated oven. Remove from oven, move to a small bowl and let cool. In a medium bowl beat eggs and sugar to combine, then add flour, cocoa, salt, baking powder, honey, vanilla and zest and combine with a wooden spoon, then fold in the almonds.
From anitalianinmykitchen.com


ALMOND BISCOTTI - THE ALMOND EATER
Step 1: Make the dough. Mix the flour, baking soda, and salt in a bowl. Cream the butter and sugar together in a separate bowl, then stir in the eggs and almond extract. Carefully stir the wet mixture into the dry, then fold in the almonds. Step 2: Shape the dough.
From thealmondeater.com


TRIPLE ALMOND BISCOTTI - TUTTI DOLCI
Instructions. 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.
From tutti-dolci.com


GOLDEN RAISIN BISCOTTI WITH ALMONDS - POOK'S PANTRY RECIPE BLOG
Instructions. Preheat oven to 350°F (177°C) Toast almonds: spread almonds in a single layer on a baking sheet and toast in the oven for 6 - 8 minutes until golden and fragrant. Remove and set aside to cool. Heat amaretto either in a small pot or in the microwave and add golden raisins to the amaretto to soak.
From pookspantry.com


ALMOND BISCOTTI RECIPE - LIVE WELL BAKE OFTEN
Preheat the oven to 350ºF: You’ll also need to line two cookie sheets with parchment paper. Whisk together the dry ingredients: Combine the flour, sugar, baking powder, and salt in a large bowl. Whisk together the wet ingredients: Combine the oil, eggs, vanilla extract, and almond extract in a separate bowl.
From livewellbakeoften.com


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