Damaretti Biscotti Recipes

AMARETTO BISCOTTI WITH ALMONDS

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.

D'AMARETTI BISCOTTI

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.

D'AMARETTI BISCOTTI

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.

D'AMARETTI BISCOTTI

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.