Best 7 Amaretto Biscotti With Almonds Recipes

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Indulge in the delightful flavors of Italy with our collection of amaretto biscotti recipes. These classic almond cookies are a staple in Italian households, loved for their crispy texture and rich, nutty flavor. Whether you prefer traditional amaretti cookies, soft and chewy biscotti, or a unique twist with chocolate or orange zest, we have a recipe for every palate.

Our recipes are carefully curated to guide you through the baking process, ensuring perfect results every time. From measuring and mixing ingredients to shaping and baking, we provide detailed instructions and helpful tips to make the process enjoyable and successful.

Whether you're a seasoned baker or just starting your culinary journey, our amaretto biscotti recipes are designed to inspire and delight. So preheat your oven, gather your ingredients, and let's embark on a delicious adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S ALMOND BISCOTTI



Chef John's Almond Biscotti image

My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 15

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
3 tablespoons unsalted butter, room temperature
1 cup white sugar
1 tablespoon white sugar
1 tablespoon olive oil
2 large eggs
¼ teaspoon vanilla extract
¾ teaspoon almond extract
½ cup whole roasted almonds
½ cup chopped roasted almonds

Steps:

  • Whisk flour, baking powder, and salt together in a mixing bowl.
  • Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
  • Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
  • Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
  • Transfer biscotti to a cooling rack; let cool to room temperature.

Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g

AMARETTO BISCOTTI WITH ALMONDS



Amaretto Biscotti With Almonds image

This is a delicious biscotti recipe which smells wonderful while baking. Perfect served with your morning coffee or just as a snack. I found the recipe in "Sweet Maria's Italian Cookie Tray Cookbook".

Provided by Kim D.

Categories     Dessert

Time 50m

Yield 25 cookies

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
3 eggs
1 teaspoon pure vanilla extract
1 tablespoon amaretto liqueur
1 cup sliced almonds
3 cups all-purpose flour
3 teaspoons baking powder
1 pinch salt

Steps:

  • Preheat oven to 350°F.
  • Cream together butter and sugar with an electric mixer.
  • Add eggs, vanilla, and Amaretto liqueur; mix well.
  • Add flour, baking powder, and salt.
  • Mix on low speed until just blended.
  • Add almonds and stir.
  • Divide dough into two equal pieces.
  • Roll each piece into a loaf about 12 inches long on a well floured surface, and place on a large baking sheet about 3 inches apart.
  • Bake for about 20- 25 minutes, until golden.
  • Remove from oven and place each loaf on a cooling rack.
  • Allow loaves to cool for about 15 minutes.
  • Place loaves on a cutting board.
  • Using a bread knife, slice into 1/2-inch wide slices.
  • Place slices in a single layer on baking sheet.
  • Return to oven for about 10-12 minutes, or until lightly golden brown.
  • Remove from oven and place cookies on a cooling rack.
  • Cool completely and store in an airtight container.
  • ~NOTE~You may freeze cookies in plastic freezer bags.

AMARETTO BISCOTTI



Amaretto Biscotti image

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield about 30 cookies

Number Of Ingredients 14

2 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
5 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 tablespoons amaretto liqueur
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup raw almonds
1 cup chocolate-covered almonds
2 ounces white chocolate, chopped
2 ounces semisweet chocolate, chopped

Steps:

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. 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. Fold in the raw and chocolate-covered almonds.
  • Dust your hands and the dough with flour; divide in half and shape into two 3-by-12-inch logs on the prepared baking sheet, about 3 inches apart. Bake until puffed and set, about 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a cutting board.
  • Reduce the oven temperature to 250 degrees F. Slice the logs crosswise into 1-inch-thick pieces; arrange cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry and golden, about 45 minutes. Let cool completely on the baking sheet.
  • Place the white chocolate and semisweet chocolate in 2 small microwave-safe bowls; microwave in 30-second intervals, stirring after each, until melted. Drizzle on the biscotti; let set 30 minutes.

CHERRY ALMOND BISCOTTI



Cherry Almond Biscotti image

Usually served with dessert wine, this cherry almond biscotti is perfect with espresso or cappuccino.

Provided by PJ's kitchen

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 32

Number Of Ingredients 12

1 ¾ cups dried cherries
½ cup amaretto liqueur
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter, softened
1 cup white sugar
3 eggs
2 teaspoons vanilla extract
¾ cup chopped blanched almonds
1 egg, beaten
3 tablespoons white sugar, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
  • Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  • Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  • Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
  • Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
  • Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 24.3 g, Cholesterol 27.1 mg, Fat 3.4 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 87.9 mg, Sugar 13.4 g

WHOLE WHEAT ALMOND BISCOTTI



Whole Wheat Almond Biscotti image

These are based on the classic biscotti de Prato, but they are much less sweet and made with whole wheat flour and almond flour. Cut them in thin slices on the diagonal and dip them in tea, coffee or wine.

Provided by Martha Rose Shulman

Categories     dessert

Time 2h

Yield 5 dozen smaller cookies (cut across the log)

Number Of Ingredients 8

250 grams (approximately 2 cups) whole wheat flour
60 grams (approximately 2/3 cup) almond flour
5 grams (approximately 1 teaspoon) baking powder
1/8 teaspoon (pinch) of salt
125 grams (approximately 2/3 cup, tightly packed) organic brown sugar
165 grams (3 large) eggs
5 grams (approximately 1 teaspoon) vanilla extract
100 grams almonds, toasted and chopped (approximately 3/4 cup chopped)

Steps:

  • Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, almond flour, baking powder and salt in a bowl.
  • In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the sugar and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the almonds and mix until well combined.
  • Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least two inches of space between them.
  • Place in the oven and bake 50 minutes, until lightly browned and dry. Remove from the oven and let sit on a rack for 20 minutes (or longer). Place the logs on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
  • Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.

Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 2 grams, TransFat 0 grams

THE BEST ALMOND BISCOTTI



The Best Almond Biscotti image

I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.

Provided by Canadian_in_the_Bay

Categories     Dessert

Time 1h20m

Yield 28 biscotti, 14 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
3/4 cup slivered almonds
3/4 cup sugar
2 large eggs
1 teaspoon baking powder
1/4 cup butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
  • Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
  • Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
  • Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
  • Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
  • Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

Nutrition Facts : Calories 180, Fat 7, SaturatedFat 2.5, Cholesterol 35.3, Sodium 107.1, Carbohydrate 25.8, Fiber 1.2, Sugar 11, Protein 4

CHERRY-ALMOND BISCOTTI



Cherry-Almond Biscotti image

Unlike many crumbly cookies, these biscotti are sturdy enough to mail. For a holiday gift, send a batch along with a pound of your favorite coffee beans.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 11

1 3/4 cups dried cherries
1/2 cup amaretto (almond-flavored liqueur), plus more if needed
3 cups all-purpose flour, plus more for work surface
2 teaspoons baking powder
1/2 teaspoon coarse salt
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 cup granulated sugar
4 large eggs (3 whole, 1 lightly beaten)
2 teaspoons pure vanilla extract
3/4 cup whole blanched almonds, chopped
3 tablespoons coarse sanding sugar

Steps:

  • Preheat oven to 375 degrees. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain, reserving 2 tablespoons liquid. If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.
  • Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds.
  • On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with beaten egg; sprinkle with the sanding sugar.
  • Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.
  • Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp.

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh almonds, almond extract, and butter.
  • Toast the almonds before adding them to the dough. This will enhance their flavor and give the biscotti a nice crunch.
  • Don't overmix the dough. Overmixing will make the biscotti tough.
  • Chill the dough for at least 30 minutes before baking. This will help the biscotti hold their shape.
  • Bake the biscotti until they are golden brown and firm. If they are too soft, they will be difficult to slice.
  • Let the biscotti cool completely before slicing them. This will help prevent them from crumbling.
  • Serve the biscotti with coffee, tea, or dessert wine.

Conclusion:

Amaretto biscotti with almonds are a delicious and easy-to-make Italian cookie. They are perfect for any occasion, from casual gatherings to holiday parties. With their almond flavor and crunchy texture, these biscotti are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these amaretto biscotti a try. You won't be disappointed!

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