Preparation:
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 MandM'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 inot 12x2 inch log; place on prepared cookie sheets at least 4 inches apart. Press remaining 1/2 cup MandM's Chocolate Mini Baking Bits onto ougside 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. Makes 24 pieces.
*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 us |
