Kahlua Fudge Pecan Biscotti with White Chocolate Drizzle

Kahlua Fudge Pecan Biscotti with White Chocolate Drizzle

2 tablespoons Kahlua liqueur

2 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa

1 tablespoon baking powder

1/2 teaspoon salt

1 stick butter, softened

1 1/3 cups sugar

3 large eggs

3/4 cup chopped pecans

8 ounce tub Saco Dolci Frutta, optional

Note: Saco Dolci Frutta is found in the produce section of most supermarkets. Buy the creamy white shell for white chocolate drizzle, or dark for dark chocolate drizzle.

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” by 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.

Place biscotti right side up again and drizzle melted Saco Dolci Frutta across the top of each piece. Let harden and serve.