Almond Praline:
2/3 cup whole almonds
1/2 cup sugar
3 Tbsp. water

Biscotti:
1 1/3 cup flour 1 tsp. baking powder
2 Tbsp cornmeal 1/4 tsp salt
2 Tbsp. finely ground espresso beans 1/2 cup butter
2/3 cup sugar 1 large egg yolk
1 large egg 2 Tbsp. Kahlua
3/4 tsp vanilla extract

Prepare the praline: Preheat oven to 375. Spread the almonds on an ungreased baking sheet for 7 minutes. In a small saucepan combine sugar and water. Bring to a boil over med. heat, stirring constantly until sugar is disolved. Increase heat to high and cook without stirring until the melted sugar is an amber color, swirling the pan if the sugar is coloring unevenly. Immediately pour mixture over the nuts on a greased cookie sheet or parchment paper. Let cool 1 hour. Break the praline into pieces then grind in a food processor.

Prepare the biscotti:Sift together flour, cornmeal, espresso, baking powder and salt. In a large bowl cream together butter and sugar. Add the egg and the egg yolk and beat well. Add in the liqueur and vanilla. Using a rubber spatula fold in the flour then the praline. Transfer to a greased baking sheet. Smooth into an 11 by 6 1/2" rectangle about 3/4 thick. Bake 15 to 17 minutes. Let cool to room temp.

Reduce oven to 325. Cut in half lengthwise then slice on the diagnal into 18 cookies. Bake for 10 minutes or until crisp. Makes 3 dozen.