Almond Biscotti made with Kahlúa Pumpkin Spice and Dipped in Chocolate [Sponsored Post]

Chocolate Dipped Kahlúa Pumpkin Spice Almond Biscotti

By Irvin Lin

These twice baked biscotti cookies are made with brown sugar, brown butter for that extra bit of nuttiness and limited edition Kahlúa Pumpkin Spice liqueur. Dipping them in pumpkin spice filled dark chocolate gives them an extra punch of Fall flavor. They go great with a steaming hot mug of coffee and a splash of Kahlúa Pumpkin Spice.

Ingredients
1/2 cup (115 g) unsalted butter
1 cup (220 g) brown sugar
1/4 cup Kahlúa Pumpkin Spice
1 teaspoon almond extract
2 teaspoon vanilla extract
3 large eggs
3 cups (420 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (150 g) whole almonds, coarsely chopped
6 oz semi-sweet chocolate, chopped
1 1/2 teaspoon pumpkin spice blend

Directions
1. Place the butter in a medium skillet and bring the heat to medium. Cook until the butter melts and the solids start to brown and smell nutty and fragrant. Remove from heat and pour into the bowl of a stand mixer fitted with a paddle attachment, making sure scrape out all the brown bits into the bowl.

2. Add the sugar, Kahlúa, almond and vanilla extracts and beat for a minute or two until the butter has cooled down. Add the eggs, one a time, beating between additions to incorporate before adding the next egg. Add the flour, baking powder and salt and beat until just incorporated. Add the almonds and stir on low speed until incorporated.

3. Line a baking pan with a silpat or piece of parchment paper. Wet your hands and scoop out roughly half the dough and form a loaf on the parchment paper, about 10-inches long and 3 1/2-inches wide on one side of the baking pan. It should be about an inch tall in the center and slope down on the sides. The dough will be sticky so continue to wet your hands to help pat and form the loaf. Repeat with the second half of the dough and place it on the other side of the pan or use a second pan if there isn’t room. Place in the refrigerator and chill for 30 minutes.

4. While the dough is chilling, preheat the oven to 350˚F. Once the dough has chilled, bake the biscotti dough for 25 minutes, or until the edges of the loaf start to brown slightly. Remove from the oven and let cool on the pan for 15 minutes. Then move the loaves to a cutting board and slice the biscotti loaf with a sharp serrated knife into 1-inch pieces. Move the slices back onto the baking sheet, spacing them apart by 1 inch. You may need to use another baking sheet to fit all the biscotti cookies.

5. Place back in the oven and bake for another 20-25 minutes or until the cookies are golden brown and feel firm to the touch. Let cool on the baking pan 15 minutes then move to a wire rack to cool completely. Once the biscotti is cool, melt the chocolate by placing the chopped chocolate on a plate with a rim. Microwave the plate for 30 seconds and stir, then microwave for an additional 30 seconds. Stir after the second time and if the chocolate is still not melted, microwave for an additional 30 seconds. Once the chocolate is melted, add the pumpkin spice and stir to incorporate. Line a baking pan with a clean silpat or parchment paper and take each biscotti and dip one side in the chocolate, scraping the excess chocolate off with a fork before placing it, chocolate side down on the line baking pan. Repeat with all the biscotti cookies and then refrigerate for 20 minutes or until the chocolate is firm. Serve with a hot mug of coffee with a splash of Kahlúa Pumpkin Spice in it.

Makes about 24 cookies.