Biscotti all’Amarena: A Sweet Treat for Every Occasion
If you’re looking to make a delightful dessert that combines soft, sweet, and tangy flavors, the Biscotti all’Amarena is a perfect choice. With the rich taste of cherry jam and a crunchy, buttery crust, these cookies are bound to become a family favorite. This recipe combines classic Italian ingredients and techniques with a creative twist, offering a special treat that’s ideal for any celebration or gathering.
Recipe Overview:
- Category: Sweets/Desserts
- Servings: 9
- Preparation Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
Ingredients Table:
| Ingredient | Quantity |
|---|---|
| Eggs | 155g |
| All-purpose flour (Farina 00) | 50g |
| Cornstarch (Maizena) | 25g |
| Sugar | 70g |
| All-purpose flour (Farina 00) | 400g |
| Butter | 150g |
| Sugar | 150g |
| Egg yolks | 50g |
| Egg whites | 35g |
| Salt | 1 pinch |
| Amarena cherry jam | 300g |
| Sponge cake (Pan di Spagna) | 200g |
| Unsweetened cocoa powder | 30g |
| Egg yolks | 14g |
| Powdered sugar | 150g |
| Egg whites | 35g |
| Lemon juice | 1 tsp |
| Amarena cherry jam (for glazing) | 15g |
Instructions Table:
| Step | Instructions |
|---|---|
| 1 | Begin by preparing the sponge cake. Preheat your oven and butter and flour a 22cm round cake pan. Whisk the eggs and sugar in a stand mixer at medium speed until the mixture becomes fluffy and light, which will take about 15 minutes. Once done, sift the corn starch (Maizena) and flour into the mixture and gently fold with a spatula, moving from the bottom up to retain the airiness. Pour this mixture into the prepared cake pan, smoothing the surface, and bake at the appropriate temperature until golden. Let it cool completely on a wire rack. |
| 2 | While the sponge cake is cooling, start preparing the shortcrust pastry. In the bowl of a stand mixer, add the cold cubed butter and sugar, mixing until smooth and creamy. Add the egg whites and mix, followed by the egg yolks. Continue mixing until everything is incorporated. Gradually add the flour and mix at a moderate speed until the dough forms a smooth consistency. Transfer the dough onto a work surface, shaping it into a flat block. Wrap the dough in plastic wrap and refrigerate it for at least an hour. |
| 3 | Once the sponge cake has cooled completely and the dough has firmed up in the fridge, you can begin making the filling. Crumble the sponge cake into a bowl and add the egg yolks, unsweetened cocoa powder, and mix everything by hand until it forms a soft, cohesive dough. Roll this mixture out onto a sheet of parchment paper, shaping it into a rectangular form approximately 32cm by 7cm. |
| 4 | After the dough has rested, roll it out on a lightly floured surface to about a half-centimeter thickness, ensuring it is about 34cm long (a couple of centimeters longer than the sponge filling). Place the prepared sponge mixture in the center of the dough rectangle. Use a pastry scraper or similar tool to neaten the edges, ensuring that the two sides of the dough fold over to enclose the filling without overlapping. Any excess dough can be frozen to use for other biscuits later. |
| 5 | Fold the two sides of the dough over the filling, pressing gently to seal. In a separate bowl, prepare the glaze by whisking the egg whites with lemon juice until frothy. Gradually add the powdered sugar and continue whisking until the mixture becomes smooth and glossy. |
| 6 | With the pastry sealed and the glaze ready, carefully remove the excess dough. Spread a generous amount of glaze over the surface of the pastry roll. Repeat this for the other side. |
| 7 | Using a sharp knife, slice the rolled pastry into cookies, each about 3.5cm wide. Arrange the cookies on a baking tray lined with parchment paper. Bake them in the preheated oven for about 20-30 minutes or until golden and slightly crispy. |
| 8 | Once the biscotti are baked, let them cool on the tray for a few minutes before transferring them to a wire rack. If desired, drizzle a little more Amarena cherry jam over the cookies for a beautiful finishing touch. Let the biscotti cool completely before serving. |
Serving and Enjoying:
Once baked and cooled, these Biscotti all’Amarena are perfect for a family dessert or a special treat for guests. The delicate balance of the buttery pastry and the sweet and slightly tart Amarena cherry jam creates a memorable flavor combination. Whether you serve them as a snack with coffee or as part of a festive dessert platter, they are sure to be a crowd-pleaser.
Storage Instructions:
These cookies can be stored in an airtight container at room temperature for up to a week. If you want them to last longer, consider freezing them. The dough can also be prepared ahead of time and kept refrigerated for up to 24 hours, allowing you to bake them fresh when needed.
This recipe for Biscotti all’Amarena combines traditional Italian techniques with modern ingredients to create a dessert that feels both comforting and refined. Perfect for family gatherings or as a thoughtful gift, these cookies will undoubtedly impress anyone who takes a bite.
Enjoy your baking adventure and the delicious outcome of these sweet cherry-filled delights!
