Best 6 Kahlua Almond Biscotti Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Kahlua almond biscotti is a popular Italian cookie typically served with coffee or dessert. It is characterized by its distinctive almond flavor and crunchy texture. With variations in ingredients and techniques, numerous recipes exist for this delectable treat. Whether you're a seasoned baker or just starting, finding the best recipe that suits your taste and skill level can be an exciting journey. This article aims to guide you through the various recipes available, highlighting their unique features and providing insights to help you select the perfect one for your next baking adventure.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE ALMOND BISCOTTI



Orange Almond Biscotti image

Provided by Food Network Kitchen

Time 2h

Yield 50 cookies

Number Of Ingredients 9

2 cups all-purpose flour, plus more for work surface
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon fine salt
3 large eggs, plus 1 egg, beaten, for egg wash
Zest of 1 orange, peeled with a vegetable peeler, no pith, finely chopped
1 teaspoon almond extract
1 cup chopped dry roasted unsalted almonds
Sanding sugar, optional

Steps:

  • Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  • Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
  • Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
  • Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
  • Store biscotti for up to 2 weeks in an airtight container.
  • Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
  • Tip: Serve with Kahlua Eggnog.

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.

CHEF JOHN'S ALMOND BISCOTTI



Chef John's Almond Biscotti image

My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 15

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
3 tablespoons unsalted butter, room temperature
1 cup white sugar
1 tablespoon white sugar
1 tablespoon olive oil
2 large eggs
¼ teaspoon vanilla extract
¾ teaspoon almond extract
½ cup whole roasted almonds
½ cup chopped roasted almonds

Steps:

  • Whisk flour, baking powder, and salt together in a mixing bowl.
  • Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
  • Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
  • Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
  • Transfer biscotti to a cooling rack; let cool to room temperature.

Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g

ALMOND BISCOTTI



Almond Biscotti image

These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes about 40

Number Of Ingredients 7

2 1/2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
  • Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
  • With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Nutrition Facts : Calories 150 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g

THE BEST ALMOND BISCOTTI



The Best Almond Biscotti image

I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.

Provided by Canadian_in_the_Bay

Categories     Dessert

Time 1h20m

Yield 28 biscotti, 14 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
3/4 cup slivered almonds
3/4 cup sugar
2 large eggs
1 teaspoon baking powder
1/4 cup butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
  • Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
  • Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
  • Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
  • Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
  • Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

Nutrition Facts : Calories 180, Fat 7, SaturatedFat 2.5, Cholesterol 35.3, Sodium 107.1, Carbohydrate 25.8, Fiber 1.2, Sugar 11, Protein 4

CHERRY-ALMOND BISCOTTI



Cherry-Almond Biscotti image

Unlike many crumbly cookies, these biscotti are sturdy enough to mail. For a holiday gift, send a batch along with a pound of your favorite coffee beans.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 11

1 3/4 cups dried cherries
1/2 cup amaretto (almond-flavored liqueur), plus more if needed
3 cups all-purpose flour, plus more for work surface
2 teaspoons baking powder
1/2 teaspoon coarse salt
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 cup granulated sugar
4 large eggs (3 whole, 1 lightly beaten)
2 teaspoons pure vanilla extract
3/4 cup whole blanched almonds, chopped
3 tablespoons coarse sanding sugar

Steps:

  • Preheat oven to 375 degrees. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain, reserving 2 tablespoons liquid. If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.
  • Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds.
  • On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with beaten egg; sprinkle with the sanding sugar.
  • Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.
  • Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp.

Tips:

  • Mise en Place: Before you start baking, gather and measure all of your ingredients and equipment. This will help you stay organized and avoid any mishaps.
  • Use High-Quality Ingredients: The quality of your ingredients will greatly affect the final product. Use the best quality ingredients you can afford.
  • Chill the Dough: Chilling the dough before baking will help it to hold its shape and prevent it from spreading too much.
  • Slice the Biscotti Evenly: Use a sharp serrated knife to slice the biscotti evenly. This will help them bake evenly.
  • Bake the Biscotti Until Golden Brown: Bake the biscotti until they are golden brown and firm to the touch. This will ensure that they are cooked through.
  • Dip the Biscotti in Chocolate: If you are dipping the biscotti in chocolate, make sure the chocolate is tempered. This will help the chocolate to set properly and give it a smooth, shiny finish.

Conclusion:

These Kahlua Almond Biscotti are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. Whether you enjoy them plain, dipped in chocolate, or drizzled with icing, these biscotti are sure to be a hit.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #for-large-groups     #desserts     #oven     #european     #cookies-and-brownies     #italian     #dietary     #biscotti     #equipment     #number-of-servings     #4-hours-or-less

Related Topics