Chocolate Almond Biscotti

• 1/4 cup butter, softened
• 2/3 cup sugar
• 1 large egg
• 2 tablespoons beaten egg
• 1 ounce semisweet chocolate, melted and cooled
• 1/2 teaspoon instant coffee granules
• 1/2 teaspoon hot water
• 1-1/4 cups all-purpose flour
• 2 tablespoons baking cocoa
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup slivered almonds, toasted

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs and semisweet chocolate until blended. Dissolve coffee granules in hot water; beat into chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture.
2. Turn dough onto a floured surface; knead in almonds. On a
3. coated with cooking spray, shape dough into a 12-in. x 3-in. rectangle. Bake at 350u0b0 for 28-30 minutes or until lightly browned. Cool for 10 minutes.
4. Transfer to a cutting board; cut diagonally with a serrated knife into 13 slices. Place cut side down on a
5. coated with cooking spray. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to a wire rack to cool.
6. Drizzle white chocolate over biscotti; let stand until set. Store in an airtight container.

butter, sugar, egg, beaten egg, semisweet chocolate, coffee granules, water, flour, baking cocoa, baking powder, salt, slivered almonds

Taken from www.tasteofhome.com/recipes/chocolate-almond-biscotti/ (may not work)