D'Amaretti Biscotti Recipe - Allrecipes.com
D'Amaretti Biscotti Recipe
  • READY IN 2 hr

D'Amaretti Biscotti

Recipe by  

"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 Edit and Save

Original recipe makes 3 dozen Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.
  2. 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.
  3. 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.
  4. Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.
  5. 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.
  6. 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 More Reviews

Most Helpful Positive Review
Dec 06, 2003

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 delicious, a definate keeper.

 
Most Helpful Critical Review
May 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 another recipe to use. I tryed both a serrated knife and a steak knife. Surprisingly the steak knife worked better.

 

62 Ratings

Dec 09, 2008

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 cranberries, didn't have lemon so I used orange zest. These are the best and everyone whose tried them rave about this recipe. Thanks again Rosina.

 
Jan 25, 2004

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 one with the orange flavor. Everyone was happy!

 
Mar 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 I had little to no crumbling--but use a single-motion when cutting through, or you may pull out dough from the middle.

 
Feb 28, 2003

I never dreeamed biscotti could be so easy. My 14 month old LOVES biscotti. I subsituted pistachio's for the Almonds. They were excellent!

 
Sep 16, 2008

I couldn't believe I made such a delicious biscotti- thanks for this recipe!!

 
Feb 28, 2003

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 holiday parties!

 

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Nutrition

  • Calories
  • 104 kcal
  • 5%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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