AMARETTO BISCOTTI WITH ALMONDS

These biscotti are the most popular ones we sell. They have a hearty flavor and texture. Because these are baked twice using the traditional method, there are unused end portions of the loaves left over. Every time we make a batch at the bakery, everyone fights to take home the biscotti ends for munching.

1/2 POUND BUTTER, SOFTENED
1/2 CUPS SUGAR
6 EGGS
2 TEASPOONS VANILLA EXTRACT
2 TABLESPOONS AMARETTO LIQUEUR
2 CUPS SLICED ALMONDS
6 CUPS FLOUR
6 TEASPOONS BAKING POWDER
PINCH OF SALT

1. . Preheat oven to 350°F.

2. . In an electric mixer, cream the butter and sugar until light.

3. . Add the eggs, vanilla, and amaretto liqueur. Mix well.

4. . On low speed, mix in almonds until just blended. Add flour, baking powder, and salt. Mix on low speed until just blended. Turn out dough onto a lightly floured surface. Divide dough into five equal pieces. Roll into loaves about 12 inches long and place 3 inches apart on a parchment-lined cookie sheet.

5. . Bake for 20 to 25 minutes, or until well browned.

6. . Remove cookie sheet from the oven.

7. . Using two metal spatulas, carefully remove the loaves from the cookie sheet onto a wire cooling rack. Cool.

8. . Place cooled loaves on a cutting board. Using a sharp knife, slice diagonally into ¼-inch-wide strips. Place strips in a single layer on the cookie sheet.

9. . Return to the oven for about 12 to 15 minutes, or until lightly browned. Remove cookie sheet from oven. Cool toasted biscotti on a wire cooling rack. Store in an airtight container. Freeze cookies in plastic freezer bags.