Espresso Biscotti

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   ["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 325u00b0 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."]

* Per serving · 4 servings · Values may vary.

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