Bakers Formula: Amarula Biscotti

Ingredients

• 220 g all-purpose flour
• 70 g fine almond powder
• 10 g baking powder
• 1 teaspoon salt
• 85 g butter (room temperature)
• 200 g sugar
• 2 large eggs
• 140 g almonds
• 90 g Amarula
• 50 g dried apricot
• 50 g pitted dates

Procedure

• Chop the apricots, the dates, and the almonds, mix and soak in the Amarula. Leave to rest for at least 1 hour.
• In a bowl mix the flour, almond powder, baking powder, and salt. Stir until well combined and set aside. 
•  In a bowl mix the butter and sugar using a spatula until creamy. Add the eggs, one at a time making sure they’re well incorporated. Keep mixing until fluffy. Incorporate the flour-almond powder-baking powder-salt mixture one tablespoon at a time. Once evenly combined add the soaked almonds, apricots and dates and the Amarula.
• Flour a work surface, pour the biscotti mix on the table, shaping it like a log (3 inches wide).
• Let it rest in the refrigerator overnight wrapped in plastic wrap.  
• The next day preheat the oven to 325 F, then bake for 20 minutes (or until it starts to brown lightly).
• Take out of the oven and let rest for 10 minutes.
• With a bread knife cut the log in slices of roughly 2 cm width.
• Lay on its side on a parchment paper.
• Put back in the oven for another 20 minutes or until golden brown.
• Once fully cooked take out of the oven and allow to cool down.
• Melt some white chocolate and dip the biscotti halfway (optional).
• Suggested pairing with Amarula on the rocks.

Learn more about Chef Rodney Alleguede’s National Cookie Exchange.