Mocha Biscotti

• 2-1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 2 tsp. CALUMET Baking Powder
• 1-1/4 cups sugar
• 3/4 cup cholesterol-free egg product
• 1/4 cup margarine or butter, melted
• 4 tsp. MAXWELL HOUSE Instant Coffee
• 1/2 tsp. vanilla
• 1/3 cup chopped PLANTERS Slivered Almonds

1. Heat oven to 350F.
2. Mix flour, cocoa and baking powder in small bowl.
3. Beat next 5 ingredients in large bowl with mixer 2 min.
4. or until well blended.
5. Gradually add flour mixture, mixing until well blended after each addition.
6. Stir in nuts.
7. Divide dough in half.
8. With lightly floured hands, shape each half into 14x2-inch log on greased baking sheet.
9. (Dough will be sticky.)
10. Bake 25 min.
11. Remove from oven.
12. Cut each log diagonally into 16 (1-inch-thick) slices.
13. Place, cut sides up, on baking sheet.
14. Return to oven.
15. Bake an additional 10 to 15 min.
16. on each side or until lightly toasted on both sides.
17. Cool completely on wire racks.
18. Store in tightly covered container at room temperature.

flour, cocoa, baking powder, sugar, cholesterolfree egg, margarine, coffee, vanilla

Taken from www.kraftrecipes.com/recipes/mocha-biscotti-55272.aspx (may not work)