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Kahlua Fudge Pecan Biscotti Recipe

2 T. Kahlua Liqueur
2 1/2 C. All-purpose Flour
3/4 C. Unsweetened Cocoa
1 T. Baking Powder
1/2 t. Salt
1 stick Butter, softened
1 1/3 C. Sugar
3 large Eggs
3/4 C. chopped Pecans

Preheat oven to 350 F. Grease and flour a large cookie sheet.

Combine flour, cocoa, baking powder and salt.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, until blended. Add Kahlua and beat until blended. Add flour mixture until just blended, then knead in nuts.

With floured hands (dough will be very sticky), divide dough in half. Shape into two 12 x 3 loaves and place a few inches apart on the cookie sheet. Bake 30 minutes.

Cool the loaf about 10 minutes, then cut each loaf crosswise into 1/2-inch thick slices. Place cookies cut-side down on the same cookie sheet. Return to oven and bake 15 - 20 more minutes. Remove from oven and cool.

Recipe From Razzle Dazzle Recipes