2 ¼ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
5 tablespoons unsalted butter, softened to room temperature
1 cup sugar
2 large eggs
2 tablespoons amaretto liqueur
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup slivered almonds, lightly toasted
1 cup chocolate-covered almonds, chopped
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
In the bowl of a stand mixer, cream together butter and sugar on medium-high speed until light and fluffy (about 3 to 5 minutes). Add eggs, amaretto liqueur, and both almond and vanilla extracts and mix until combined. Reduce the mixer speed to low and slowly add the flour mixture, mixing until just incorporated. Fold in the slivered and chopped chocolate-covered almonds.
Divide dough into thirds and shape into three 12-inch long logs. Place onto parchment-lined baking sheet about 3 inches apart, pressing just slightly to flatten the top. Bake until puffed and set, about 20-25 minutes. Remove from oven and cool on baking sheet for 10 minutes.
While baked biscotti logs are cooling, reduce the oven temperature to 250 degrees F.
Carefully transfer cooled logs to a cutting board. Slice the logs slightly on the bias and 1-inch thick. Arrange cut-size down on the baking sheet. Bake for 20-25 minutes until dry and golden. Remove to wire rack to cool completely.
Once cooled, store in an air tight container for up to 3 days – or wrap tightly and freeze until ready to eat.