A bit of an agitated, impatient day today. It’s windy, cloudy and cold outside. Even the backyard birds are huddling together trying to beat this windy weather. It was clean garage and finish To Do List day today. YUCK! To help change gears and find my happy place, so I wouldn’t blow up, I decided to make a household favorite. Almond Amaretto Biscotti cookies. These are super easy. They never last more than 24 hours in our house. A favorite in the morning with coffee, or anytime really. I sometimes add extra amaretto and subtract the almond extract. Depends on the day. Because the weather is so yucky, and rain is coming tonight attempting to make bread today was a no go. Sometimes the barometric pressure affects the rise of bread. This took me under 20 minutes to put together. My kitchen smells heavenly and my mood is a bit more cheerful. If nothing else my morning coffee tomorrow will be a bit more fantastic. Happy Baking!
Makes about 24-30 cookies/ 350F for 25min then 250F for 45 min/Food Network Recipe
- 2 ¼ cups all-purpose flour, plus a bit for dusting
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 5 Tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 2-3 Tablespoons amaretto liqueur
- 1 tsp almond extract
- 1tsp vanilla extract
- 1 cup chopped raw almonds, no skin (I use processor to chop finely. Big chunks are not my favorite)
- ¼ cup white chocolate, chopped or chips OR ¼ cup chocolate chips
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper, or a silicone slip mat, or use a nonstick cookie sheet.
- Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl.
- Beat together the sugar and butter in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
- Then 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. Then fold in the almonds.
- Dust your hands, work surface and the dough you dumped out with flour. Divide in two equal parts and shape into two 3 x 12-inch logs and put on prepared baking sheet, leaving room between them. Bake at 350F until puffed and set, about 25 min. Let cool for ten minutes on baking sheet, then transfer carefully to a cutting board.
- Reduce the oven temperature to 250 F. Slice the logs into 1-inch thick pieces; put cut side down on baking sheet. Return to the oven and bake for 45 minutes flipping halfway through. Let cool completely on the baking sheet.
- Place the chocolate in microwave bowls; microwave at 30 second intervals, stirring after each, until melted. Drizzle on biscotti; let set for 30 min.