Saturday, December 6, 2014

Italian Almond Amaretti Biscotti

1 cup sliced almonds
½ cup butter, softened  (unsalted)
¾ cup granulated sugar
2 large eggs
2 tablespoons amaretto liqueur
2 cups all-purpose flour
1½ teaspoons baking powder

1/2 teaspoon salt

Preheat oven to 325. Line cookie sheets with parchment paper.
With electric mixer, cream butter with sugar on low-speed, add eggs one at a time and mix well. Add the amaretto and almonds, and mix at low-speed  until blended.  Slowly add flour, baking powder, and salt to  mix until blended.
lightly flour your hands for ease of handle, divide the dough into 2 logs about 10-12 inches long and about 2 inches wide. Place logs on baking sheets lined with parchment paper and bake for 25 minutes or until golden brown. 

Remove from oven and put on cooling rack. Let cool for 10 minutes.  With serrated knife slice each log into ½-inch pieces. Place on baking sheet and bake for 15 more minutes total until cookies are crisp and toasty on both sides. Allow to cool completely. 

You can fancy these up by melting some chocolate chips and dipping half of slices in chocolate.

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