We made these smoky roasted paprika almonds for a Thanksgiving appetizer, and they were terrible.
Enter the almond biscotti.
A great holiday token for friends using the leftover almonds…
The rest of these ingredients are just things I had in my cupboards…
- 1 cup sugar
- 1 stick butter, melted
- 3 tablespoons Kahlua
- 2 teaspoons vanilla extract
- 1 teaspoon coffee extract
- 2 1/2 cups roasted almonds, chopped
- 3 eggs
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 cups flour
Mix sugar, butter, Kahlua, almond extract, and vanilla extract together. Stir in almonds and eggs. Then stir in baking powder and salt. And then slowly mix in the flour. Add more flour if you need it to be doughy… Mix for a few minutes with a mixer, and then knead until doughy..
Put into the fridge and chill for 3o minutes. Then cut the dough in half and form two 16 inch by 2 inch logs on a greased cookie sheet.
Bake 30 minutes in a 350 degrees. Then cool 10 minutes. Cut into thick slices. Then bake the slices for 10 minutes, turn, and bake for 10 more minutes.
Dip into coffee, really strong coffee is the best…
Inspired by this recipe, Nonna’s Recipe.