Almond biscotti are baked twice to create an incredible texture that’s perfect for dunking or simply as is. These are crunchy, studded with almonds, and addictive. Yes, they’re that good.Makes about 2 ½ dozen cookies.
Line a baking sheet with parchment paper. You may need 2 baking sheets.
In a large bowl, combine flour, almond flour, baking powder, and salt.
Add the butter and sugar into a bowl of a stand mixer and beat for 3 minutes on medium speed.
Add eggs, amaretto, and vanilla and mix until combined.
Add the dry mixture to the butter mixture and mix until just incorporated. Mix in the almonds.
Transfer dough onto a baking sheet lined with parchment. Halve the dough and form 2 logs about 12 inches long and about 3 inches wide. Moisten your hands lightly with water to make the dough manageable. It makes it easier to form the dough.
Bake for 25-30 minutes until golden. Remove from oven and let cool for 15 minutes. The longer you let them cool, the easier it is to slice.
Using a sharp knife, slice ½” diagonally for longer biscotti or straight across for smaller. Return to pan cut side down. Bake for 20 - 25 minutes until golden, turning halfway through. You can do this in batches or use 2 lined baking sheets. If you do, I would recommend rotating the pans when you remove them to flip the biscotti.
Let cool and enjoy.
These store beautifully in an airtight container.
Notes
NOTES 1: You can grind ½ cup of almonds in a blender or food processor until finely ground. Don't overprocess or you'll have almond butter.NOTES 2: You can use 1 tablespoon of anisette, brandy, or rum