Recipe: Marbled Biscotti

Marbled Biscotti
Source: Chocolate Manufacturers Association
Yield: 24 Pieces

1/2 cup (1 stick) butter or margarine
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cups mini chocolate baking bits -- divided
1 cup slivered almonds -- toasted
1/4 cup unsweetened cocoa powder
2 tablespoons instant coffee granules

Preheat oven to 350 degrees F. 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 mini chocolate 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 mini chocolate 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 cutside down.

Bake an additional 10 minutes. (For softer biscotti, omit second baking.)

Cool completely.

Store in tightly covered container.

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