Email to Athena Schrank      

Recipe Categories: hellochang's HOME PAGEAntipasto AuGratin Bake Balls Bars Beef Biscotti Bread Brownies Bruschetta Burritos Cake Canapes CandyPops Caramels Casserole Cereal Cheese Cheesecake Chicken Chili ChocolateCandy Coleslaw Compote Cookies CornDogs CornSticks Couscous Creme Crostini Crumble Cupcakes Cups Custard Dijon Dip Divan EggRolls Eggs Enchiladas EndiveLeaves Fish Frittata Fruit Fudge Gelatin Granita Gravy Ham Hamburgers Ice IceCreamSoda Jam Jell-O Kabobs Kringla Lamb Lasagna Lemonade Licorice LoMein Macaroni Macaroons Madeleines Manicotti Meatballs MeatLoaf Meringues Mimosas Minestrone Muffins Nachos Nuts Paella Parfaits Pasta Pate Peppermint Pfefferniiesse PhylloBundles Pie Pilaf Pinwheels Pitas Pizza Popcorn Pork Potatoes PotRoast Primavera Pudding Pumpkin Quesadillas Quiche Ranchero Ratatouille Ravioli Ribs Risotto Roll-Ups Rolls Rugelach Salad Salsa Sandwiches Sauce Sausage Saute Scallops Shortcake Shrimp Skillet Smoothies SnackMix Soup Spaghetti Spread Stacks Steak Stew StickyBuns Stir-Fry Strata Stuffing Syrup Tacos Tarts Tenderloin Tiramisu Torte Tortellini Tortillas Toss Trifle Truffles Turkey Vegetables Verde Wraps

Mocha-Almond Marbled Biscotti




Source of Recipe


Pillsbury Bars & Cookies






List of Ingredients



• 1 (1 lb. 2.25-oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix
  
• 2 tablespoons oil
  
• 3 eggs
  
• 1 tablespoon water
  
• 2 teapsoons instant coffee granules or crystals
  
• 2 oz. semi-sweet chocolate, melted
  
• 1/2 teaspoon almond extract
  
• 1/2 cup chopped almonds, toasted
  






Instructions



1. In large bowl, combine cake mix, oil and eggs; mix until well blended.
   
2. In small bowl, combine water and instant coffee; stir until dissolved. Divide dough in half. To half of dough (about 1 1/2 cups), stir in coffee mixture and melted chocolate; mix well. To remaining half of dough, stir in almond extract and almonds; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
   
3. Heat oven to 325 F. Grease large cookie sheet. Divide each half of dough in half again; return half of almond dough and half of coffee dough to refrigerator. On well-floured surface with floured hands, pat almond dough into 8x4-inch rectangle. (Dough will be sticky.) Spoon chocolate dough over almond dough, spreading to edges and covering evenly.
   
4. Starting at short side of rectangle, roll up jelly-roll fashion. Roll back and forth on surface to form 14-inch roll. Place on 1 side of greased cookie sheets. Repeat with remaining dough, placing rolls 4 inches apart on cookie sheet.
   
5. Bake at 325 F. for 20 to 30 minutes or until golden brown and firm to the touch. Cool rolls 10 minutes; remove from cookie sheet.
   
6. Slice each roll diagonally into 1/2-inch-thick slices. Place slices, cut side down, on cookie sheets. Bake at 325 F. for 10 minutes or until lightly browned.
   
7. Turn cookies over; bake an additional 10 minutes or until cookies are golden brown and firm to the touch. Immediately remove from cookie sheets.
   






Final Comments


3 1/2 dozen cookies