Crunchy coffee dippers! Make them even better by stirring some white chocolate chips into the dough, then drizzle finished cookies with melted dark chocolate.
Gooseberry Patch DECEMBER 2007
Place espresso in a small microwave safe bowl. Add liqueur and microwave on HIGH (100%) for 10 to 15 seconds to steep; set aside.
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating until blended; stir in coffee mixture. Combine flour, baking powder, and salt; add to butter mixture, stirring until blended. Fold in nuts. Divide dough in half.
On a greased baking sheet, shape dough into two 13"x 1 1/2"x 1/2" rectangles, spacing them about 2 inches apart. Bake at 325° for 20 to 25 minutes or until golden. Remove to a wire rack; let cool 5 minutes.
Place biscotti on a cutting board; using a serrated knife, cut biscotti diagonally into 1/2-inch-thick slices. Place slices upright on baking sheet 1/2" apart and bake 10 more minutes. Let cool on rack. Store in a tightly covered container.
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