Biscotti “Amaretto” – Italian dry cookies, which perfect for a cup of coffee, complementing it with its wonderful almond flavor. Its preparation will take you some time, but it’s worth it. It is baked in two stages. At first knead the dough by adding Amaretto flavored liquor and slices almonds, form the dough in the form of a loaf and bake. And then cut the loaf into slices and dry them again in the oven. Amazing cookie ready. And if you sprinkle it with chocolate, your homemade cookies will become the way it is served in Italian кофейнях. 
Time:2 hours 10 min. Difficulty: easy Quantity: 30 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 and 1/4 Art. flour + optionally for sprinkling
- 2 tsp baking powder
- 0.5 tsp ground cinnamon
- 0.5 tsp salt
- 5 tbsp. l (75 gr.) Butter at room temperature
- 1 tbsp. Sahara
- 2 large eggs
- 2 tbsp. l Amaretto liquor
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 tbsp. raw almonds
- 1 tbsp. chocolate coated almonds
- 60 gr white chocolate chopped
- 60 gr dark chocolate chopped
Recipes with similar ingredients: premium flour, cinnamon, butter cream, sugar, eggs, amaretto liquor, almond extract, vanilla extract, almonds, white chocolate, dark chocolate
Recipe preparation:
- Preheat the oven to 175 ° C and cover the baking sheet with parchment paper. In a medium-sized bowl, mix the flour, baking powder, cinnamon and salt. In a large bowl with a mixer at a moderately high whisk butter and sugar until light lush mass, 3-5 minutes. Stir in eggs, liquor, vanilla and almond extracts. Reduce the mixer speed to a minimum, add the flour mixture and mix until smooth. Stir in the raw and almonds chocolate icing.
- Sprinkle flour on hands and dough; divide it in half and Form on a prepared baking sheet at a distance of about 7 cm. apart from each other two loaves measuring 7 x 30 cm. Bake until ready, about 25 minutes. Let cool 10 minutes on a baking sheet, then shift to a cutting board.
- Reduce oven temperature to 120 ° C. Cut the loaves across on slices 2.5 cm thick .; put slices down on nasty. Place in the oven and bake by turning them over. side in the middle of baking, until completely dry and golden colors, about 45 minutes. Allow to cool completely on a baking sheet.
- Put white and dark chocolate in 2 small bowls for microwave and preheat at intervals of 30 seconds, stirring until chocolate melts. Sprinkle biscotti with chocolate and leave to harden for 30 minutes.
