Amaretto Coconut Biscotti

*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

For this biscotti recipe I chose to work with the classic almond-flavored liquor… amaretto!

Oooh. Aaah!

Amaretto has always been my cordial of choice, and years ago (when I was a young pup) I was on an amaretto stone sour kick.

I remember drinking a fair amount of those when a bunch of us used to go out after work for happy hour, oh so many years ago.

Oh, the memories…but I digress…back to the recipe at hand…

I decided to add coconut into the dough because, well, why not?

I happen to love coconut but if you’re not a fan, by all means, leave it out.

AMARETTO COCONUT BISCOTTI WITH AMARETTO SALTED CARAMEL DRIZZLE
Makes: Approximately 24 cookies    Prep Time: 20 minutes    Bake time: 90 minutes
{PRINT THIS RECIPE}
For the biscotti:
1 ½ cup slivered almonds, divided
1 cup sweetened coconut
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
5 tablespoons butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 tablespoons amaretto liqueur

-Preheat oven to 350 degrees
-In a large dry skillet over medium heat, toast 1 cup of the slivered almonds and the coconut, stirring constantly until lightly browned. Remove from heat and set aside.
-In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
-In the bowl of a stand mixer (or a large bowl with a hand mixer), beat together the butter and sugar and then mix in the eggs, vanilla extract, almond extract, and amaretto.
-Blend in the flour mixture (1/3 at a time), until fully incorporated but do not overbeat.
-Blend in the cooled toasted almond and coconut mixture until just combined.
-Divide the dough in half and form each half into a 3″ x 12″ log on two parchment-lined baking sheets.
-Bake in a preheated 350-degree oven for 25 minutes.
-Remove from the oven and cool the logs for about 15 minutes.
-Reduce the oven temperature to 275 degrees.
-Place the logs on a cutting board and use a serrated knife to carefully slice each log diagonally into 1″ slices. Return the cut cookies to the baking sheets and bake for 25 minutes and then flip each cookie and bake again for an additional 25 minutes until dry and lightly golden.
-Remove from the oven and cool completely.

For the amaretto caramel drizzle:
1 cup dark brown sugar
1/4 cup light corn syrup
2 tablespoons butter
1/4 cup heavy cream
2 tablespoons amaretto
pinch of salt

-In a medium saucepan over medium heat, bring the first 5 ingredients to a boil, stirring constantly (about 4 minutes).
-Remove the sauce from the heat and stir in the amaretto and salt.
-Allow the sauce to cool slightly and then drizzle the amaretto caramel over the cooled biscotti.
-Sprinkle the remaining ½ cup slivered almonds over the amaretto caramel.
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Toast the almonds and coconut in a dry saute pan and cool. Blend together butter, sugar, extracts and amaretto.

Blend in the flour and the cooled toasted almonds and coconut. Divide the dough in half and form each half into 3″ x 12″ logs. Bake until slightly puffed.

Slice each pre-baked log on the diagonal into 1″ slices. Return the slices to the baking sheets and bake again in a heat reduced oven flipping the biscotti halfway through the baking. Cool completely.
Drizzle the cooled and cut biscotti with the amaretto salted caramel and top with the remaining sliced almonds.

Serve these delicious Amaretto Coconut Biscotti with Amaretto Salted Carmel Drizzle with your favorite hot beverage (yes, you can do spiked…but not for the kiddies).

Enjoy how the crispy, crunchy texture of these biscotti soften and flavor your favorite beverage in the process…

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