Following my boyfriend’s love of having a little biscuit or piece of cake with his coffee in the morning, I initiated an online search for the perfect biscuit. Soon to find out that there’s far too many options out there!!!
So I changed my strategy… let’s start with what I have around the house first. I know I keep saying this but I can’t go to the supermarket every time I feel like cooking… I really have to use what I have in the cupboards otherwise I will end up with my own private supermarket or with a bunch of out of date stuff around the kitchen. As none of these options is a good one, I prefer to use my imagination and the ingredients I have around.
For all of the above reasons, when I pay a trip to one of the island’s big supermarkets I do tend to stock up in items that have a long life and that I know will come handy on days like this. So I don’t have to run to the corner shop all the time.
But let’s get back to the perfect biscuit story 🙂 Looking around I noticed an almost empty bottle of amaretto and a pack of ground almonds already open. So these became my two main ingredients. Amaretto always reminds me of Italy. So we have amaretto, almonds and Italy. What about Amaretti biscotti with almonds? Perfect 🙂 The recipe I found on food.com called for sliced almonds but I used ground almonds and it came out as good…
Amaretti biscotti with almonds
- 1 cup of sliced almonds I used ground almonds
- 1/2 cup butter softened
- 3/4 cup of granulated sugar
- 2 large eggs
- 2 tbsp amaretto liqueur
- 2 cups of all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Preheat oven - 165C
- Using an electric mixer, beat the butter with the sugar on low speed.
- Add the eggs one at a time and mix well.
- Add the amaretto and the almonds and mix on low speed just until blended.
- Add the flour, baking powder and salt to the mixture and beat just until blended.
- With lightly floured hands, divide the dough into 2 parts.
- Form each part into a log of about 30cm long.
- Place them on a baking tray 5cm apart.
- Bake for 25 min. Remove and let it cool for 5 min.
- Slice each log into 1 cm pieces.
- Return to the baking tray and bake for 15 min until crisp and toasty.
- Allow to cool completely before serving.