Espresso Biscotti

Continuing to go through my biscotti cookbook. Since my family loves anything "coffee" these had to be tried. They are a hit!

Espresso Biscotti
2/3 cup almonds
3 tablespoons coffee beans
2 tablespoons Kahlua or other coffee liquor
1/2 cup butter
3/4 cup sugar
2 eggs
2 cups plus 2 tablespoons unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon of salt

Place nuts in a shallow pan and bake in a preheated 350 degree oven for 7 to 8 minutes, or until golden brown. Let cool. Grind coffee beans into a fine powder. Place in a small bowl, add Kahlua and heat in a preheated 325 degree oven for 5 to 7 minutes to steep. Or place in a microwave-safe dish, add Kahlua or coffee and microwave on high 10-15 seconds to steep. Set aside. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs and ground coffee and liqueur. In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing until blended. Fold in nuts. Divide dough in half. On a greased and floured baking sheet pat out into two logs about 1/2 inch high, 1 1/2 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick. Place the slices upright on the baking sheet 1/2 inch apart and return to the oven for 10 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container.