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Mocha Biscotti




Source of Recipe


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List of Ingredients




1 1/2 C all-purpose flour
1/2 C NESTLE Toll House Baking Cocoa
2 T instant coffee granules
1 t baking powder
1/2 t baking soda
3 T butter or margarine -- softened
2/3 C sugar
2 eggs
1/2 t almond extract
1/2 C sliced almonds, toasted


Recipe



In a medium bowl, combine flour, cocoa, coffee, baking powder and baking
soda.
In a large mixing bowl, cream butter and sugar. Add eggs and almond extract;
beat until mixture is slightly thickened. Gradually beat in flour mixture;
stir in nuts. Divide dough in half. With floured hands, shape dough into
two 12x2-inch logs on one large or two small ungreased baking sheets; smooth
sides with a rubber spatula. Bake at 350°F. for 25 minutes or until toothpick
inserted in center of each log comes out clean. Cool on baking sheets on
wire racks for 5 minutes. Slide logs onto cutting board and cut diagonally
into 1/2-inch thick slices. Return to baking sheets cut side down. Bake for
20-25 minutes, turning biscotti over halfway through. Remove to wire racks to
cool completely.