Tamarind Biscotti

  • 1 cup butter, softened
    • 1 cup granulated sugar
    • 3 eggs
    • 4 oz. The Perfect Purée Tamarind,  thawed
    • 1 oz. amaretto liquor
    • 4 cups all purpose flour
    • 1/4 tsp. salt
    • 2 tsp. baking powder
    • 1 cup almonds, coarsely chopped
1. Preheat oven to 350 ° F.
2. Cream butter, sugar, Tamarind puree and amaretto until light and fluffy and add eggs until combined.
3. In a separate bowl, combine flour, salt, baking powder and almonds.
4. Stir flour mixture into butter mixture and knead briefly. Form into a 2″ wide long loaf.
5. Bake loaf on a sheet pan for 25 minutes or until firm. Loaf will have a cake-like texture.
6. Once cool, slice diagonally into 1/2″ slices and lay out flat on a sheet tray.
7. Bake for an additional 20 minutes, turning once until both sides are lightly browned and toasted.
8. Cool and store in an airtight container.