Recipes and Cooking Almond Irish Cream Biscotti Enjoy one of these crisp biscotti with a cup of coffee laced with a hint of Irish cream liqueur for the perfect holiday treat. By Nicole Peterson Nicole Peterson Nicole Peterson has more than 15 years of experience at Better Homes & Gardens. She has been a senior food editor and a food stylist. Before working at Better Homes & Gardens, Nicole was a test kitchen professional for Southern Press. There, she developed and tested recipes and did some food styling for Allrecipes.com, Cooking Light, and Southern Living. She holds a bachelor's degree from the University of Wisconsin-Stout in Food Communication. Learn about BHG's Editorial Process Published on November 30, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 25 mins Bake Time: 45 mins Cool Time: 15 mins Total Time: 1 hrs 25 mins Servings: 52 Yield: 52 biscotti Jump to Nutrition Facts Ingredients 2 ¾ cup all-purpose flour 1 ½ cup sugar 1 ½ teaspoon baking powder 1 teaspoon salt 1 egg 3 egg yolks 3 tablespoon Irish cream liqueur 6 tablespoon butter, melted ¾ cup coarsely chopped slivered almonds ¾ cup chopped white baking chocolate 1 recipe Irish Cream Icing (optional) Nonpareils (optional) Directions Preheat oven to 325°F. Line two large cookie sheets with parchment paper. In a large bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture. In a small bowl lightly beat egg, egg yolks, and Irish cream liqueur. Stir melted butter into egg mixture. Add egg mixture to flour mixture; stir until the dough starts to form a ball. Stir in almonds and white chocolate (dough will be crumbly). Use your hands to knead dough until it comes together. Turn the dough out onto a lightly floured surface. Divide dough into thirds. Shape each portion into a 14-inch roll. Place rolls about 3 inches apart on prepared cookie sheets; flatten rolls slightly to about 1 1/2 inches wide. Bake 25 to 30 minutes or until rolls are firm and light brown. Remove from oven. Place cookie sheets on wire racks; cool 15 minutes. Transfer rolls to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake 10 minutes. Turn slices over; bake 10 to 15 minutes more or until crisp and golden brown. Remove; cool on a wire rack. Store uniced cookies at room temperature up to 3 days or freeze up to 1 month. If desired, dip cookies into or drizzle with Irish Cream Icing and sprinkle with nonpareils. Let stand until set. Irish Cream Icing In a small bowl stir together 1 cup powdered sugar and 3 to 4 Tbsp. Irish cream liqueur to make drizzling or dipping consistency. Note Serve with hot coffee laced with a little Irish cream liqueur. Rate it Print Nutrition Facts (per serving) 88 Calories 3g Fat 13g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 52 Calories 88 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 19mg 6% Sodium 74mg 3% Total Carbohydrate 13g 5% Total Sugars 8g Protein 1g Calcium 20mg 2% Iron 0.4mg 2% Potassium 28mg 1% Folate, total 14.9mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.