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Amaretto Almond Biscotti Torte - Recipe Cost

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Line large baking sheet with parchment paper. Mix first 3 ingredients in medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Beat in Amaretto and vanilla. Beat in eggs 1 at a time. Mix in dry ingredients. Cover and chill just until slightly firm, about 1 hour.
Preheat oven to 350°F. Sprinkle powdered sugar on work surface. Divide dough in half. Roll each half on sugar to 11-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Bake until firm to touch, about 40 minutes. Cool slightly.
1/2 cup half-and-half cream
Whip heavy cream until firm, set aside in frige until ready to use. Wash and dry bowl really well for egg whites.
Stir constantly until it comes to a slow rolling boil. Let boil 2 minutes, still stirring constantly.
Add extract, Amaretto, and lemon juice. Mix well and set aside.
Whip egg whites until stiff (not dry)
Fold Heavy cream and egg whites into amaretto mixture in 3 alternating batches.
Chill mousse
Brush with amaretto while warm.
be sure biscotti is dry!
1 1/4 c biscotti crumbs
1/4 + c melted butter
Ingredients Per Serving Qty Common Price Price per Serving
4 1/2 cups all purpose flour 1/2 cup
$2.99 per 5 pounds
$0.09
1 tablespoon baking powder 3/8 teaspoon
$2.59 per 10 ounces
$0.02
1/2 teaspoon salt 0.06 teaspoon
$2.91 per 16 ounces
$0.00
1 1/2 cups sugar 3 tablespoons
$1.44 per pound
$0.12
1 cup (2 sticks) unsalted butter, room temperature 2 tablespoons
$3.99 per 16 ounces
$0.25
2 tablespoons Amaretto 3/4 teaspoon
$22.00 per liter
$0.08
2 teaspoons vanilla extract 1/4 teaspoon
$8.00 per 8 fluid ounces
$0.04
4 large eggs 1/2 eggs
$2.53 per 12 items
$0.11
Reduce oven temperature to 325°F. Transfer logs to work surface. Discard parchment paper. Using serrated knife, cut logs into 1/2-inch-wide slices. Arrange slices, cut side down, on baking sheet. Bake until dry, about 20 minutes. Cool on racks. (Can be made 3 days ahead. Store airtight.) 1/8 reduce
n/a
 
1 cup sugar 2 tablespoons
$1.44 per pound
$0.08
1/2 cup butter 1 tablespoon
$3.99 per 16 ounces
$0.12
4 eggs, separated 1/2 eggs
$2.53 per 12 items
$0.11
1/2 teaspoon vanilla extract 0.06 teaspoon
$8.00 per 8 fluid ounces
$0.01
2 tablespoons Amaretto 3/4 teaspoon
$22.00 per liter
$0.08
1 tablespoon lemon juice 3/8 teaspoon
$2.19 per 15 fluid ounces
$0.01
1 pint heavy cream 1/8 pint
$3.89 per pint
$0.49
Put sugar, butter, egg yolks, and half & half into a heavy 2-qt. saucepan. Place over medium heat. 1/8 butter
$3.99 per 16 ounces
$0.01
Remove from heat. Strain into a bowl and set bowl over an ice bath. Continue stirring until mixture is cool. 1/8 remove
$0.97 per pound
$0.01
3 Eggs 3/8 eggs
$2.53 per 12 items
$0.08
1 cup Flour 2 tablespoons
$2.99 per 5 pounds
$0.02
1 1/2 teaspoon Cream Of Tartar 1/6 teaspoon
$4.99 per 1 1/2 ounces
$0.07
1 tablespoon Butter 3/8 teaspoon
$3.99 per 16 ounces
$0.02
1/2 cup Sugar 1 tablespoon
$1.44 per pound
$0.04
Pinch Salt 1/8 pinch
$2.91 per 16 ounces
$0.00
1 teaspoon Baking Soda 1/8 teaspoon
$2.59 per 10 ounces
$0.01
1/2 cup Milk 1 tablespoon
$3.49 per gallon
$0.01
Heat butter and milk together until butter melts. Beat egg whites until stiff, Add yolks and beat well. Gradually add the sugar and beat well again. Fold in the sifted flour and cream of tartar. Add soda to milk and butter. Add to mixture and fold in well. Pour into lined sponge tin and bake 375 1/8 butter
$3.99 per 16 ounces
$0.01
2 Tablespoons amaretto 3/4 teaspoon
$22.00 per liter
$0.08
Total per Serving $1.94
Total Recipe $15.54
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