Chocolate Dipped Kahlúa Pumpkin Spice Almond Biscotti Food

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KAHLUA ALMOND BISCOTTI



Kahlua Almond Biscotti image

Make and share this Kahlua Almond Biscotti recipe from Food.com.

Provided by Wendy Griffin

Categories     Dessert

Time 1h10m

Yield 30 biscotti, 30 serving(s)

Number Of Ingredients 8

1 cup sugar
1/2 cup butter, melted
2 tablespoons Kahlua
1 teaspoon anise extract
3 eggs
1/2 cup almonds, chopped
2 1/4 cups flour
1 1/2 teaspoons baking powder

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.

KAHLUA CHOCOLATE ALMOND BISCOTTI



Kahlua Chocolate Almond Biscotti image

This is a tasty cookie with a chocolatey-nutty crunch and mild Kahlua flavor. These are perfect for coffee with or without added Kahlua (I have tried them both ways!). ;-) In the photo, my cookies are twice glazed. I used Nestle's Dark Chocolate and spread it lightly along the side of each cookie. Then, I piped white...

Provided by Sea Sun

Categories     Other Snacks

Time 2h5m

Number Of Ingredients 12

2 1/2 c flour
2 c sugar
5 large eggs
1 Tbsp baking soda
1/2 tsp salt
2 Tbsp vanilla
2 Tbsp kahlua
1 c almonds (blanched)
DRIZZLE
1/2 c chocolate chips of choice (i used nestle's dark chocolate)
2 tsp vegetable shortening
3/4 c cocoa powder

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.

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