A delightful twist on the classic almond biscotti, featuring the rich flavor of Amaretto and a hint of vanilla.
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the flour, sugar, baking powder, and salt.
Ensure the dry ingredients are well mixed to avoid uneven flavor distribution.
In another bowl, whisk together the eggs, Amaretto, and vanilla extract.
Whisking thoroughly incorporates air, making the biscotti lighter.
Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms.
Mix just until combined to avoid overworking the dough.
Fold in the sliced almonds.
Ensure the almonds are evenly distributed throughout the dough.
Transfer the dough onto the prepared baking sheet and shape it into a flat log approximately 10 inches long and 5 inches wide.
Flour your hands to prevent the dough from sticking.
Bake the log for 50 minutes or until firm and dry.
Check for firmness by gently pressing the surface of the log.
Let the log cool for 10 minutes, then use a serrated knife to slice it into 1/2-inch thick pieces.
A serrated knife ensures clean cuts without crumbling.
Lay the slices cut side down on the baking sheet and bake for 20 minutes.
This step helps achieve the characteristic crunch of biscotti.
Flip the slices and bake for another 20 minutes or until golden brown.
Ensure even browning by flipping the slices halfway through.
Cool the biscotti completely on a rack before storing or serving.
Cooling completely prevents condensation in storage, keeping the biscotti crisp.
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