Kahlua Biscotti

2/3 C. blanched chopped almonds
3 T. finely ground coffee beans
2 T. Kahlua Liquor
½ C. butter
¾ C. sugar
2 C. plus 2 T. unbleached flour
pinch of salt

Steep liquor and coffee beans in microwave for 15 seconds, set aside. Cream butter and sugar until light and fluffy. Beat in eggs & coffee-liquor. Combine the dry ingredients in a bowl and add to the creamed mixture until blended. Fold in the nuts. Divide dough and make two logs about ½ inch high by 1 ½ wide. Put them on a greased & floured baking sheet two inches apart.

Bake in a preheated 325 degree oven for 25 minutes until lightly browned. Cool 5 minutes on a rack. Cut diagonally about ½ inch thick with a serrated knife. Place slices on a cookie sheet and return to oven for 10 minutes. Let cool on a rack and store in a tightly covered container.