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Archive for March 2016

Almond Biscotti

Thursday, March 31st, 2016
almond biscotti

The delightful almond flavor and crunchy texture pairs great with a cup of coffee!


    • 1 cup sliced almonds, lightly toasted and coarsely chopped
      (whole almonds can be used, toasted and coarsely chopped)
    • Amoretti Almond Extract

      You can really taste the exquisite flavor of almonds in this recipe!

    • ⅔ cup sugar
    • 2 eggs
    • 1 teaspoon Amoretti® Almond Extract
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 1¾ cups all-purpose flour


    1. Using a whisk attachment on your mixer, whip the eggs, sugar, and Amoretti Almond Extract until very light (ribbon stage). About 5-6 minutes.
    2. Combine all the dry ingredients and sift.
    3. Add to egg mixture and mix just until combined. Fold in almonds by hand.
    4. Dust the work surface with a small amount of flour. Gently form the dough into a log shape, and flatten by hand to about ½ inch. Cut the log in two pieces.
    5. Lay the logs on a silpat or parchment lined sheet pan. (If you have a small oven, you can bake each log separately).
    6. Bake in a 350°F oven for 25 minutes, turning half way through, for even baking.
    7. Take out and let the logs cool for 10 minutes. Reduce the oven temperature to 325 degrees.
    8. Slice diagonally and place the slices on their sides.
    9. Bake again in a 325°F oven for 10 minutes. Turn the slices over at the 5 minute mark, so each side is toasted.
    10. Cool for 15-20 minutes.
    11. The biscotti can be kept in a sealed container for up to a week.

How to Clarify Butter

Thursday, March 31st, 2016
Amoretti Clarified Butter

Learn with Chef Barbara how simple it is to clarify butter. Clarified butter helps you achieve a fluffy texture when baking. Chef Barbara also gives some tips as to what to do with the skimmed milk solids. Enjoy!

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