Ingredients for Kahlua Almond Biscotti
- 1 ½ cups granulated sugar
- Butter
- ½ cup Kahlua coffee liqueur
- 1 teaspoon anise extract
- 2 large eggs
- Almonds
- Flour
- Baking Powder
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How to Make Kahlua Almond Biscotti
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Stir in ½ cup Kahlua and 1 teaspoon anise extract.
- Beat in 2 large eggs one at a time, then stir in 1 cup sliced almonds.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 3 hours, or preferably overnight.
- Shape the chilled dough into three loaves, each about 2 inches wide and ½ inch thick. Place them well spaced on the prepared baking sheet.
- Bake for 20-25 minutes, or until the loaves are lightly golden brown.
- Remove from oven and let cool on the baking sheet for 5 minutes.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, cut each loaf diagonally into ½-inch thick slices.
- Arrange the biscotti slices, cut-side down, on the baking sheet.
- Bake for 8-10 minutes per side, or until golden brown and crisp. Rotate the baking sheet halfway through for even baking.
- Transfer the biscotti to a wire rack to cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
28g
Fat
11g
Carbs
4g
