Dorie describes this as 15-Minute Magic. I made this just a little harder than I needed to. The recipe calls for pre-purchased Amoretti cookies, suggesting the one produced by D. Lazzaroni & Co. that come in beautiful red tins. They rekindle a very pleasant memory of my cousin, Sam, who this blog is devoted to. He worked at the Villa Nova in Newport Beach, and they served these to each guest. I still have my tins which look great in any pantry.
I wasn’t able to find these cookies, although as you can see from my tins, I’ve had my share. I took the opportunity to make my own biscotti. It’s worth the effort to have the aroma of toasted almonds and Amaretto taking over the kitchen.
If I would have used the cookies that come in the tins, the recipe is a simple 15 minute preparation in the food processor. Dorie makes one large torte with this, but I chose to use four tart pans, and there was enough for one extra small “taster” torte.
It’s not very sweet, which is why I like it so much. I can see this served with a tiny scoop of butter almond ice cream, or the optional almond whipped cream, she gives a recipe for.
Recipe for Amoretti Biscotti
(You will be baking these twice)
- 2 1/4 cups flour
- 1/4 cup brown sugar
- 1/2 cup sugar
- 3 tablespoons amaretto
- 1 tablespoons chopped candied lemon peel (or zest of one lemon)
- 3/4 cup chopped toasted almonds
- 3 eggs
- 1 stick unsalted butter
- Cream butter and sugar together. Bean in each egg, one at a time.
- Mix in flour. Add amoretto and almonds. Dough will be sticky. Refrigerate for 30 minutes.Roll into two long logs, about 2 inches diameter.
- Bake at 350 for 20-25 minutes.Cool Completely, slice on diagonal and bake again, about 10-15 minutes or until browned.
Note: To make the torte. I spread half of this batter in a jelly roll pan and baked until browned. I made crumbs from this in the food processor. I used 2/3’s of the crumbs for the recipe.