Today’s bake was inspired by Tutti Dolci’s recipe for golden and crispy Almond Biscotti. Ideal for dipping and dunking in a cappuccino. In Laura’s recipe she adds a blend of almond paste, Amaretto and almond extract infusing the cookies with a lovely almond flavour.

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Almond Biscotti

Course Dessert

Ingredients

• ½ cup unsalted butter melted and slightly cooled
• ¾ cup sugar
• 3 tbsp Amaretto
• 1 tsp almond extract
• 2 large eggs at room temperature
• 2 ½ cups flour
• 1 ½ tsp baking powder
• ¾ tsp salt
• 4 oz almond paste grated
• ½ cup sliced almonds

Topping

• 2 tbsp sliced almonds
• 2 tsp sugar

Instructions

• Whisk together melted butter, sugar, Amaretto, and almond extract in a large mixing bowl.
• Whisk in eggs one at a time until smooth.
• Stir in flour, baking powder, and salt until almost fully incorporated; fold in almond paste and sliced almonds.
• Cover dough and chill for 30 minutes.
• Preheat oven to 350°F and line two baking sheets with parchment paper. Divide dough in half and shape dough into 2 (10-by-4-inch) loaves on prepared baking sheets.
• Top with sliced almonds, pressing gently into dough, and sprinkle with sugar. Bake for 24 to 25 minutes, until pale golden.
• Carefully transfer loaves to a wire rack and cool for 15 minutes.
• Using a serrated knife, cut loaves into ½-inch slices. Place slices cut side down on baking sheets; bake 10 minutes. Turn slices over and bake for 10 minutes more or until golden.
• Cool completely on wire racks. Store at room temperature in an airtight container.