Nutty Mocha Biscotti

• 2 eggs
• 2 Tbsp. Maxwell House Instant Coffee Original Roast
• 2 cups flour
• 1-1/2 tsp. Magic Baking Powder
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 cup chopped pecans
• 4 oz. Baker's Bittersweet Chocolate, coarsely chopped

1. Heat oven to 325F.
2. Whisk eggs and coffee granules until well blended.
3. Mix flour and baking powder.
4. Beat butter and sugar in large bowl with mixer until well blended.
5. Add egg mixture; mix well.
6. Gradually beat in flour mixture until well blended.
7. Stir in nuts and chocolate.
8. Place dough on lightly floured surface; divide in half.
9. Roll each half into 14-inch log; place, 2 inches apart, on baking sheet sprayed with cooking spray.
10. Bake 25 min.
11. or until lightly browned.
12. Transfer to cutting board; cool 10 min.
13. Use serrated knife to diagonally cut each log into 18 slices, each about 3/4-inch thick.
14. Stand slices on baking sheet.
15. Bake 10 min.
16. or until crisp and dry.
17. Remove to wire racks.
18. Cool completely.

eggs, maxwell, flour, baking powder, butter, sugar, pecans, chocolate

Taken from www.kraftrecipes.com/recipes/nutty-mocha-biscotti-89646.aspx (may not work)