Quadruple Almond Biscotti

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Adapted from Bonnie Stern’s Triple Almond Biscotti, this recipe uses almond paste.  The combination of almond paste, almond extract, Amaretto and slivered almonds provides a delicious nutty flavour. Perfect to dip in your morning cup of (almond flavoured) coffee.

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Ingredients:

7 oz. almond paste, coarsely grated using a box grater (I used Solo brand, purchased in US)
1 ½ cups granulated sugar
½ cup unsalted pareve margarine, room temperature
4 large eggs, room temperature
1 tbsp. pure vanilla extract
1 tsp. pure almond extract
1 tbsp. Amaretto
3 cups unbleached all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. kosher salt
½ tsp. ground cinnamon
2 cups slivered almonds, toasted and cooled

Directions:

Preheat oven to 350F and line 2 baking sheets with parchment paper.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the grated almond paste, sugar and margarine until well combined.

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Add the eggs, one at a time, followed by the extracts and Amaretto.  Beat until creamy.

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In a separate bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Slowly add the flour mixture to the mixer and blend until just combined.

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Fold in the almonds.  Cover the bowl with plastic wrap and chill for 2-24 hours.

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Form the dough into 4 logs, each approximately 7×2.5 inches (16x6cm), 2 per baking sheet; they will expand.

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Bake for 40 minutes then allow to cool for 20 minutes.

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Lower the oven temperature to 300F and cut the logs on the diagonal into ½ inch cookies. Transfer the cookies cut side down to the baking sheet and bake for 15 minutes.

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Flip the cookies over and bake for 10 more minutes.  Makes approximately 40-44 biscotti.

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