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D'Amaretti Biscotti

D'Amaretti Biscotti

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

SLJ6
35
12/6/2003

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.

AIRAMA
25
12/9/2008

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.

Amy TH
22
1/25/2004

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!