Almond-Amaretto Biscotti

Post date: Dec 18, 2010 7:13:51 PM

(Adapted from Paul Bertolli, Chez Panisse Cooking (1988), "Walnut Biscotti", page 317.)

Yield: Approximately 4 dozen biscotti

4-1/4 C. flour

3 t. baking powder

1/2 t. salt

1-1/2 C. almonds, slivered

2 sticks unsalted butter, softened

1-1/2 C. sugar

4 eggs

2 t. vanilla

2T. Amaretto

Preheat oven to 350°F. Sift together the flour, baking powder, and salt. Toast almonds on cookie sheet for 5 minutes. Reduce oven to 325°F. Cool and chop almonds, if desired.

Cream butter and sugar in mixing bowl. Add eggs and beat to mix well. Add vanilla & Amaretto. Add flour mixture and almonds. Stir until just combined. On lightly floured surface, roll dough and shape into 4 "bats" (a la suribachi) or cylinders, approximately 12" long and 1.5" thick. Place 2 "bats" on one baking sheet, placing apart from one another to allow spreading. Bake for 25 minutes or until lightly browned on top. Remove from oven and let cool for 5 minutes.

Remove baked "bats" to a cutting board. Slice on the diagonal about 1/2" wide. Return to baking sheets with cut sides down. Bake another 5-10 minutes, until lightly browned. to crisp up the biscotti and remove any lingering excess moisture.

Cool and pack into mason jars with airtight lids.

LucyNotes:

First made in December 1992 along with Walnut-Grand Marnier Biscotti and Hazelnut-Cognac Biscotti. Made again in December 1995. (See journal entry 12/22/95.)

Lucy's master recipe for 6 dozen biscotti:

6-1/3 C. flour

1-1/2 T. baking powder

3/4 t. salt2-1/4 C. nuts

3 sticks unsalted butter, softened

2-1/4 C. sugar

6 eggs

1 T. vanilla

3 T. liqueur of choice