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Toast almonds in a dry pan until golden brown. Cool and roughly chop by putting in food processor and pulse 3-4 times. Add to food processor flour, sugar, and salt. Pulse until a fine meal. Add to food processor cold butter, Baileys Irish Cream, vanilla extract, and almond extract. Pulse until well blended and damp looking. Add cocao nibs to food processor. Pulse until mixed in. On a piece of foil, mark a 6"x9" rectangle. Dump mixture from food processor on foil and flatten to the 6"x9" approximately 1/2 " thick. Wrap well in the foil and refrigerate 4 hours or overnight. Line 2 baking pans with parchment paper. Cut into sticks 3/8" by 6" cutting on the 6" length side. Place, very carefully, on the pan about 1" apart. Use a knife or bench scraper to transfer the sticks. Preheat oven to 350 degrees and bake 12-14 minutes. Halfway through baking, rotate and turn the pans for an even golden color. Cool on pans and store in a airtight container.
This recipe was provided by Janet Kuzma from South Milwaukee.