Preparation: 25 minutes
**Quantity: 4 affogatos**
**Cooking: 50 minutes**
**Rest: 30 minutes**
Ingredients for the biscotti:
– 375 ml (1½ cups) all-purpose flour
– 5 ml (1 tsp) baking powder
– 160 ml (⅔ cup) whole almonds
– 2.5 ml (½ tsp) salt
– 2 eggs
– 250 ml (1 cup) granulated sugar
– 60 ml (¼ cup) unsalted butter, melted
– 10 ml (2 tsp) vanilla extract
– 30 ml (2 tbsp) amaretto or almond liqueur (optional)
– Zest of 1 orange (optional)
For the affogatos:
– 8 scoops vanilla ice cream
– 250 ml (1 cup) hot espresso
– 125 ml (½ cup) amaretto (optional)
– Chopped almonds for garnish
For the biscotti (makes 12 biscotti):
1. **For the almond biscotti:**
Preheat the oven to 163°C (325°F).
In a bowl, mix the flour with the baking powder, almonds, and salt.
2. In another bowl, whisk the eggs with the sugar until pale and thick. Add the vanilla and almond extract.
3. Incorporate the dry ingredients into the wet ingredients. Mix until a dough forms. If the dough is too humid, add a little flour. Add the almonds and mix.
4. Form a cylinder of dough about 25 cm x 7.5 cm (10 po x 3 po) on a baking sheet lined with parchment paper. Press lightly to flatten.
5. Bake for 30–35 minutes until lightly golden. Remove from the oven and let cool slightly.
6. Cut the cylinder into slices about 2 cm (¾ in) thick. Place the slices on a baking sheet.
7. Return to the oven and bake for 20–25 minutes, turning the biscotti halfway through, until golden and crisp. Let cool completely on a wire rack.
8. **For the affogatos:**
In 4 heatproof glasses, divide the 8 scoops of vanilla ice cream.
9. Pour 2 biscotti into each glass. Top with hot espresso and a little amaretto if desired.
10. Garnish with chopped almonds or chocolate shavings.
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