1 cup sugar
1 stick unsalted butter, melted
3 tablespoons Amaretto
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
1/2 cup dry roasted peanuts, rough chopped
2/3 cup toffee bits (I used Heath Bits 'O Brickle)
3 extra-large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
In the work bowl of a stand mixer, place sugar, butter, Amaretto, and extracts, and mix until blended. Stir in peanuts, toffee bits, and eggs, mixing briefly. Add flour, baking powder, and salt, and mix until just combined. Chill dough, covered, 30 minutes.
Preheat oven to 350°F.
When dough has chilled, divide in half and form two elongated 12” x 2” loaves directly on a large Silpat- or parchment-lined baking sheet.
Bake until golden, about 30-35 minutes. Carefully transfer loaves to a wire rack and allow to cool for 15 minutes.
Transfer loaves to a cutting board and, using a serrated knife and cutting on the diagonal, slice into ¾” pieces.
Arrange biscotti, cut side down, on a clean, ungreased baking sheet and bake an additional 30 minutes, turning after 15 minutes. Transfer to rack to cool completely. Drizzle with red glaze.
Makes about 25 cookies.