Marbled Biscotti

Ingredients:

  • 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

*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.

Directions:

  1. Preheat oven to 350 degrees F.
  2. Lightly grease cookie sheets; set aside.
  3. In large bowl cream butter and sugar until light and fluffy; beat in eggs and vanilla.
  4. In medium bowl combine flour, baking powder and baking soda; blend into creamed mixture. Dough will be stiff.
  5. Stir in 1 1/4 cups mini chocolate baking bits and nuts.
  6. Divide dough in half. Add cocoa powder and coffee granules to one half of the dough, mixing to blend.
  7. 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.
  8. Press remaining 1/2 cup mini chocolate baking bits onto outside of both logs.
  9. Bake 25 minutes. Dough will spread.
  10. Cool logs 15 to 20 minutes. Slice each log into 12 slices; arrange on cookie sheet cutside down.
  11. Bake an additional 10 minutes. (For softer biscotti, omit second baking.)
  12. Cool completely.
  13. Store in tightly covered container.

Servings:

Makes 24 pieces.

Source: National Confectioners Association