Recipe: Marbled Biscotti

Marbled Biscotti
alt.cookies/Minnie/2003
Makes 20

1/4 cup unsweetened cocoa powder
2 tablespoons instant coffee granules
1 cup slivered almonds -- toasted*
1 3/4 cups M&M's" Chocolate Mini Baking Bits -- divided
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1 cup sugar
1/2 cup butter or margarine -- softened

Preheat oven to 350F (180C). Lightly grease cookie sheets. Set aside.

In large bowl cream butter and sugar until light and fluffy. Beat in eggs and vanilla.

In medium bowl combine flour, baking powder and baking soda. Blend into creamed mixture. Dough will be stiff. Stir in 1 1/4 cups M&M's Chocolate Mini Baking Bits and nuts. Divide dough in half. Add cocoa powder and coffee granules to one half of the dough, mixing to blend.

On well-floured surface, gently knead doughs together just enough to marble. Divide dough in half and gently roll each half into 12 X 2-inch log. Place on prepared cookie sheets at least 4 inches apart. Press remaining 1/2 cup M&M'sChocolate Mini Baking Bits onto outside of both logs.

Bake 25 minutes. Dough will spread. Cool logs 15 to 20 minutes. Slice each log into 12 slices. Arrange on cookie sheet cut-side down.

Bake an additional 10 minutes. (For softer biscotti, omit second baking.) Cool completely. Store in tightly covered container.

*To toast almonds, spread in single layer on baking sheet. Bake at 350F (180C) for 7 to 10 minutes until light golden, stirring occasionally. Remove almonds from pan and cool completely before using.