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My review
D'Amaretti Biscotti
Rosina
"Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips."
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Ingredients
2 h servings 104Original recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.
- Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and almond extract. Stir in the flour mixture until smooth, then stir in the chopped almonds.
- Divide dough in two. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place loaves onto the cookie sheet about 4 inches apart, and flatten slightly. Beat egg white until foamy, and brush over tops of loaves.
- Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.
- Preheat oven to 325 degrees F (165 degrees C). Cut baked loaves diagonally into 1/2 inch thick slices. Lay slices cut side down on the baking sheet.
- Bake 10 minutes, or until crisp. Cool on wire rack. Make several days before serving. Store in a paper bag to soften slightly. For longer storage place in a sealed container.
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Reviews
Read all reviews 5570 Ratings
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Most helpful positive review
3/27/2002
The BEST biscotti ever....this was the third biscotti recipe I tried and by far the best!! I made a batch and brought them to work.....the girls loved them and asked for the recipe!! Easy and d...
Most helpful critical review
5/16/2006
Too Crumbly! They tasted ok, but when I went to slice them they all fell apart. I maybe got 8 good looking ones out of the whole batch. These were meant to be gifts so I will have to look for an...
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3/27/2002
The BEST biscotti ever....this was the third biscotti recipe I tried and by far the best!! I made a batch and brought them to work.....the girls loved them and asked for the recipe!! Easy and d...
1/16/2005
I thought I would come back again to rate. I have made these Biscotti since I first found this recipe. I just got done making a double batch. I didn't have any almonds so I sub dried cranber...
12/27/2002
DELICIOUS!! Texture was good too. Extract can be replaced with fiore de sicilia (orange flower water and vanilla) for another traditional italian flavor. I made 2 batches one with anise and o...
3/14/2007
Good basic recipe. It needed more flour though to keep the dough from being too sticky. I used margarine instead of butter. Also, I scored the dough first, AND I cut it before cooling it and ...
7/18/2001
I never dreeamed biscotti could be so easy. My 14 month old LOVES biscotti. I subsituted pistachio's for the Almonds. They were excellent!
8/12/2004
This is a great biscotti recipe. I've never made biscotti before but I'm happy with the results. I used 1/2 lemon extract and 1/2 vanilla and added about a tablespoon of poppyseeds for a lemon...
2/16/2003
I couldn't believe I made such a delicious biscotti- thanks for this recipe!!
12/20/2001
Great biscotti. I used orange zest instead of lemon. Another addition to the Christmas gift baskets this year. This and the Cappuccino in a Jar recipe are a great hostess gift for all those h...
8/6/2005
it was good..close to what mamma use to make..needed alittle more flavor added to it..