Kahlua Almond Biscotti Recipes

KAHLUA CHOCOLATE ALMOND BISCOTTI

Steps:

• 1. Preheat oven to 350 degrees. In medium bowl mix dry ingredients and set aside.
• 2. In a large bowl beat eggs until fluffy. Add sugar, vanilla and Kahlua. Blend until smooth.
• 3. Slowly add dry ingredients. Blend well until dough forms. Fold in nuts. Mixture will be sticky.
• 4. Refrigerate for at least 1 hour.
• 5. Grease two pans or spray with non-stick cooking spray. Divide batter in half onto the two pans. Form batter into logs about 4 x 12 and 1/2 inch thick.
• 6. Bake 20 minutes. Cool for about 20 minutes. Slice and bake another 20 minutes. Turn slices over and bake 15 minutes more. Cool completely and glaze to decorate.

ALMOND BISCOTTI

Steps:

• Preheat oven to 325°F/165° C. Position rack in the center.
• Line baking sheet with parchment paper.
• Spread almonds on a baking sheet and toast in the oven for about 12-15 minutes.
• Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
• In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.
• When almonds are toasted, remove them from the oven and coarsely chop.
• Add flour mixture to egg mixture; stir with a wooden spoon until just incorporated.
• Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
• Use a large serving spoon to scoop out the dough and place it on the parchment-lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.With damp fingers, shape into a log shape.
• Bake for approximately 30 minutes or until golden brown in color and firm. Allow to cool slightly for about 10 minutes.
• Remove from baking sheet and transfer to a cutting board.
• Using a serrated knife, slice cookies at an angle about ½ - ¾ inch thick.
• Place slices back on the baking sheets and return them to the oven for about another 15-20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the halfway mark.
• Place on a wire rack to cool.

KAHLUA ALMOND BISCOTTI

Steps:

• In a large mixing bowl, mix sugar and melted butter.
• Add Kahlua and anise extract.
• Beat in the eggs and stir in the nuts.
• Sift dry ingredients together in separate bowl.
• Gently stir dry ingredients into sugar mixture until well blended.
• Cover and chill about three hours.
• Preheat oven to 375 F.
• Shape dough into three loaves 2 inches wide and 1/2-inch thick.
• Place loaves well spaced on greased cookie sheet.
• Bake 20 minutes or until brown.
• Cool 5 minutes, cut in diagonal slices 1/2-inch thick.
• Arrange slices on cut sides.
• Bake 8 minutes each side at 375F until lightly browned. Cool on wire racks.

ALMOND BISCOTTI

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.