Amaretto Biscotti With Almonds Recipes

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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.

ALMOND BISCOTTI



Almond Biscotti image

These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes about 40

Number Of Ingredients 7

2 1/2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
  • Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
  • With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Nutrition Facts : Calories 150 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g

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

D'AMARETTI BISCOTTI



D'Amaretti Biscotti image

Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips.

Provided by Rosina

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 36

Number Of Ingredients 9

3 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ cup butter, softened
1 cup white sugar
3 eggs
2 teaspoons lemon zest
1 teaspoon almond extract
½ cup toasted almonds, finely chopped
1 egg white

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.
  • Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and almond extract. Stir in the flour mixture until smooth, then stir in the chopped almonds.
  • Divide dough in two. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place loaves onto the cookie sheet about 4 inches apart, and flatten slightly. Beat egg white until foamy, and brush over tops of loaves.
  • Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.
  • Preheat oven to 325 degrees F (165 degrees C). Cut baked loaves diagonally into 1/2 inch thick slices. Lay slices cut side down on the baking sheet.
  • Bake 10 minutes, or until crisp. Cool on wire rack. Make several days before serving. Store in a paper bag to soften slightly. For longer storage place in a sealed container.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 14.7 g, Cholesterol 22.3 mg, Fat 4.1 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 1.8 g, Sodium 59.6 mg, Sugar 5.7 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.

ALMOND APRICOT BISCOTTI



Almond Apricot Biscotti image

Categories     Cookies     Fruit     Nut     Breakfast     Dessert     Bake     Apricot     Almond     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 5 1/2 dozen

Number Of Ingredients 14

2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into small pieces
1 whole large egg, lightly beaten
1/3 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup whole almonds with skins (5 1/2 oz), toasted and cooled
1 cup dried apricots (6 oz), quartered
1 large egg yolk beaten with 1 tablespoon water for egg wash
Special Equipment
parchment paper

Steps:

  • Preheat oven to 350°F.
  • Whisk together flour, sugar, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in almonds.
  • Divide dough between 2 sheets of wax paper, then form into 2 equal mounds and flatten each mound into a 5-inch disk. Put half of apricots in center of 1 disk and fold dough over apricots to enclose them (use wax paper as an aid if necessary), then transfer to a parchment-lined baking sheet. Form into a 14- by 2 1/2-inch log lengthwise on 1 side of baking sheet, spreading dough with wet hands. Make another log with remaining dough and apricots, arranging it about 4 inches from first log.
  • Brush logs with egg wash and bake in middle of oven until pale golden and firm, about 20 minutes. Cool on baking sheet on a rack 20 minutes.
  • Reduce oven temperature to 300°F while logs cool.
  • Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch-wide slices with a large heavy knife.
  • Line baking sheet with a clean sheet of parchment. Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool). Transfer biscotti to rack to cool.

ANISE-ALMOND BISCOTTI



Anise-Almond Biscotti image

Provided by Janet Mercuri

Categories     Cookies     Egg     Nut     Dessert     Bake     Winter     Bon Appétit     Ohio

Yield Makes about 3 Dozen

Number Of Ingredients 10

3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
2 teaspoons aniseed, ground
1 cup whole almonds, toasted, coarsely chopped
1 large egg white

Steps:

  • Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
  • Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
  • Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
  • Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

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