Amaretto Sour Biscotti

1. Preheat oven to 350

2. Preparation: chop candied cherries ahead of time and soften butter from day before.

3. Beat butter, sugar, almond extract, amaretto until smooth and slowly add in eggs one by one by beating into mixture

4. In a separate bowl, mix all purpose flour, almond flour and baking powder. Slowly incorporate the mixture into the wet ingredients. Mix until fully incorporated and smooth.

5. Add in chopped candied cherries and fold into dough.

6. Cover the mixing bowl with dough and place in refrigerator for dough to set, minimum 1 hour

7. Sprinkle approximately 1/3 cup of flour on to counter top for kneading dough.

8. Remove dough and place on floured surface, gently kneading into a ball. Cut dough in half (into 2 equal portions) and form each half into a long lost approximately 3 inches wide by 18 inches long.

9. Place dough on to parchment lined baking sheet and bake in oven at 350 F for 22 minutes

10. While baking, start on glaze:

Mix 1/2 tsp lemon zest, 2 tbsp lemon juice, 1 tbsp amaretto and 1 cup icing sugar. Whisk until smooth glaze is formed.

1. Remove from oven and reduce heat to 300 F

2. Allow partially baked cookies to cool for 5- 10 minutes. Carefully cut the long biscotti loaves into sections 1 inch thick. You will end up with approximately 15-18 biscotti per loaf.

3. Gently turn each cut section on its side onto baking sheet and place back in oven

4. Bake for an additional 15 minutes at 300 F

5. Remove from oven and allow to cool

6. Once cool, apply glaze to cookies either by drizzling with a whisk, dipping cookies into glaze or drizzling with a cut end of a plastic bag

   
   

Enjoy!