• Bright Ideas
• on 12/08/2010

Marbled Biscotti

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• Bake Time: 25 minutes
• Difficulty: Moderate
• Yield: 32 pieces

• 1 stick butter, softened
• 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 M&M’S® MINIS® Milk Chocolate
• 1 cup slivered almonds, toasted*
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons instant coffee granules

• 1. Preheat oven to 350°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 M&M’S® MINIS® Milk Chocolate, and almonds. Divide dough in half.
• 6. 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.
• 8. 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.
• 9. Bake 25 minutes.
• 10. Dough will spread.
• 11. Cool logs 15 to 20 minutes.
• 12. Slice each log into 16 slices; arrange on cookie sheet cut-side down.
• 13. Bake an additional 10 minutes. (For softer biscotti, omit second baking.)
• 14. Cool completely.
• 15. Store in tightly covered container.
• 16. *To toast almonds, spread in single layer on baking sheet. Bake at 350°F for 7 to 10 minutes until light golden, stirring occasionally. Remove almonds from pan and cool completely before using.