MOCHA-ALMOND MARBLED BISCOTTI

1 (1 lb 2.25 oz) pkg yellow cake mix
2 tablespoons oil
3 eggs
1 tablespoon water
2 teaspoon instant coffee granules or crystals
2 oz. semi-sweet chocoalte, melted
1/2 teaspoon almond extract
1/2 cup chopped almonds, toasted

In large bowl combine cake mix, oil and eggs; mix until well blended.

In small bowl combine water and instant coffee; stir until dissolved. Divide dough in half. To half of dough (about 1-1/2 cups), stir in coffee mixture and melted chocolate; mix well. To remaining half of dough, stir in almond extract and almonds; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.

Heat oven to 325 degrees F. Grease large cookie sheet.


Divide ach half of dough in half again; return half of almond dough and half of coffee dough to refrigerator. On well-floured surface, with floured hands, pat almond dough into 8 x 4 rectangle. (Dough will be sticky). Spoon chocolate dough over over almond dough, spreading to edges and covering completely.

Starting at short side of rectangle, roll up jelly-roll fashion. Roll back and forth on surface to form 14-inch roll. Place on 1 side of greased cookie sheet. Repeating with remaining dough, placing rolls 4 inches apart on cookie sheet.

Bake at 325 degrees F for 20 to 30 minutes or until golden brown and firm to the touch. Cool rolls 10 minutes; remove from cookie sheet.

Slice each roll diagonally into 1/2 inch thick slices. Place slices, cut side down, on cookie sheets. Bake at 325 degrees F. for 10 minutes or until lightly browned.

Turn cookies over; bake an additional 10 minutes or until cookies are golden brown and firm to touch. Immediately remove from cookie sheeet.

Makes 3 1/2 dozen cookies
Source: Pillsbury