Almond Amaretto Biscotti on Cabernet Baking Sheets

Almond Amaretto Biscotti Recipe

Day 6 of our 12 Days of Holiday Baking with Franchesca Livraghi of Break Thru Kitchen! Franchesca created 12 holiday-inspired recipes using the 8-Piece Ceramic Bakeware Set. For day 6, Franchesca shared her delicious Almond Amaretto Biscotto recipe with us. Dunk them in your go-to warm holiday drink for a festive snack.

Always remember to keep in mind what baking sheets you are using to bake your sweet treats. Franchesca chose to use her baking sheets from our Ceramic Bakeware Set to bake her classic recipe as it's nonstick so each biscotti glides right off the sheet with ease and clean up is easier than ever. Plus the entire set is non-toxic so there are no worries of harmful chemicals leaking into your recipes. No soaking or scrubbing either! Simply pop the bakeware in the dishwasher and once they're clean your set will stack into one piece for easy storage.

Discover more of Franchesca's tasty recipes on her blog or follow her on Instagram to easily follow along on her baking journey!

Almond Amaretto Biscotti on Cabernet Baking Sheets

Recipe Summary

Prep time

45 minutes

Cook time

1 hour 10 minutes







Recipe Ingredients

  • 2 cups flour, extra for handling

  • ½ cup butter

  • 1 ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ¾ cup sugar

  • 2 tablespoons amaretto liquor
  • 1 teaspoon almond extract
  • 2 eggs
  • 2 cups raw almonds

Recipe Directions

Preheat oven to 350°F and spread raw almonds evenly on sheet pan. Bake for 10 minutes until aromatic, then set aside to cool.

In a large bowl, whisk together softened butter and sugar until creamy. Add eggs one at a time to the butter mixture, ensuring each is fully incorporated before adding the next. Pour in amaretto liquor and almond extract and mix until well combined.

In a separate bowl, combine flour, baking powder, and salt. Add the dry ingredients to the wet mixture, stirring until a cohesive dough forms. Gently fold in the cooled, toasted almonds. Cover the dough and refrigerate for at least 20 minutes to firm it up for easier handling.

Preheat oven to 325°F. Divide the chilled dough into two equal portions. Dust your hands with flour for easy handling. Shape each portion into a log and place them on baking sheet. Bake for approximately 40 minutes or until the edges are golden.

Allow the baked loaves to cool for 5 minutes. Using a bread knife, slice the loaves diagonally into ½ inch wide cookies. Arrange the sliced cookies back on the baking sheet and bake for an additional 20 minutes, flipping them once halfway through for even baking. Allow the cookies to cool completely on baking pan before serving.

Recipe Tips

  • If you prefer extra crispy edges, broil the lasagna for 5 minutes after the 45 minute bake.
  • Season the meat sauce after cooking to avoid over salting.
  • Let the lasagna rest before serving for cleaner slices. This also helps avoid watery lasagna.
  • Use the Deep Roasting Pan in the Larder & Vine Bakeware Set for even baking and easy clean up. 


Why toast the almonds?

Toasting enhances the nutty flavor, adding an extra depth of flavor to the biscotti. It's the extra step that takes the flavor profile up a notch.

Why chill the dough?

Chilling allows the dough to solidify, making it easier to handle and preventing the cookies from spreading too much during baking.

Why the second bake?

The second bake ensures the cookies achieve the perfect crispiness while maintaining their chewy center.

Why let them cool on the pans?

Cooling on the pans allows the cookies to continue cooking slightly and sets their final texture.

Find more recipe inspiration and shop our kitchenware essentials below.