Fruit & Nut Biscotti

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 whole egg
• 1 egg white
• 2 Tbsp. orange zest
• 2 cups flour
• 2 tsp. Magic Baking Powder
• 1/4 tsp. salt
• 1/2 cup Back to Nature Trail Mix - Raisins, Almonds, Pumpkin Seeds, Pecans and Apricots, chopped
• 1 oz. Baker's Semi-Sweet Chocolate

1. Heat oven to 325 degrees F.
2. Beat butter and sugar in large bowl with mixer until light and fluffy.
3. Add next 3 ingredients; mix well.
4. Mix flour, baking powder and salt.
5. Add to egg mixture; beat until blended.
6. Stir in trail mix.
7. Divide dough in half.
8. Roll each half into 10-inch log on lightly floured surface; flatten slightly.
9. Place, 4 inches apart, on parchment-covered baking sheet.
10. Bake 30 min.
11. or until lightly browned; cool on baking sheet 10 min.
12. Transfer to cutting board.
13. Diagonally cut logs into 1-inch-thick slices; discard rounded end slices.
14. Place remaining slices, cut-sides down, on baking sheet.
15. Bake 15 to 20 min.
16. or until golden brown.
17. Transfer to wire racks.
18. Cool completely.
19. Melt chocolate as directed on package; drizzle over biscotti.
20. Let stand until chocolate is firm.

butter, sugar, egg, egg, orange zest, flour, baking powder, salt, mix raisins, chocolate

Taken from www.kraftrecipes.com/recipes/fruit-nut-biscotti-121047.aspx (may not work)