Two-Tone Biscotti

2 3/4 cups all-purpose flour
1 tablespoon baking powder
3/4 cup Egg Beaters®, or 3 large eggs
1 cup granulated sugar
1/3 cup Parkay® Regular Stick margarine, softened
1 1/2 teaspoons almond extract
2 tablespoons unsweetened cocoa
1/4 cup sliced almonds
PAM® No-Stick Cooking Spray
1 cup powdered sugar
2 tablespoons orange juice
1 teaspoon grated orange peel

Directions

Mix flour and baking powder; set aside.

Beat eggs, granulated sugar, Parkay, and almond extract with mixer at medium speed for 1 minute. Blend in flour mixture (batter will be stiff). Set aside 1 1/3 cups batter. Stir cocoa into remaining batter. Using a wooden spoon, work almonds into the chocolate dough.

Preheat oven to 350°F. Coat baking sheets with cooking spray.

Spread chocolate batter into 2 (12-inch by 1-inch) logs on baking sheets. Carefully spread reserved white batter evenly over top and sides of each chocolate log forming 2 (13-inch by 2-inch) logs.

Bake for 20 minutes or until golden brown. Immediately cut each loaf crosswise into 12 biscotti.

Turn biscotti cut side up on same baking sheet; broil 2 to 3 minutes on each side until light brown. Cool completely on wire rack.

Stir together powdered sugar, orange juice and orange peel. Ice the biscotti pieces with the orange glaze.

Yield: about 24 biscotti
Source: ConAgra Foods