Bakers Journal

Bakers Formula: Amarula Biscotti

November 12, 2021
By Chef Rodney Alleguede, Goûter

PHOTO by PR department, breakthrough communications, COURTESY GOÛTER BY RA


  • 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


  • 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.

Print this page


Stories continue below