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Source: Cookbook

Marbled Biscotti
M&M's perk up this biscotti!
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Prep Time: 20 minutes
Cook Time: 35 minutes
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1/4 cup unsweetened cocoa powder
2 tablespoons instant coffee granules
1 cup slivered almonds, toasted*
1-3/4 cups "M&M's"® Chocolate Mini Baking Bits, divided
1 teaspoon baking soda
1 teaspoon baking powder
2-1/2 cups all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 cup butter or margarine, softened

Preheat oven to 350°F (180°C). Lightly grease cookie sheets; set aside. In large bowl cream butter and sugar until light and fluffy; beat in eggs and vanilla. In medium bowl combine flour, baking powder and baking soda; blend into creamed mixture. Dough will be stiff. Stir in 1-1/4 cups (300mL) "M&M's"® Chocolate Mini Baking Bits and nuts. Divide dough in half. Add cocoa powder and coffee granules to one half of the dough, mixing to blend. On well-floured surface, gently knead doughs together just enough to marble. Divide dough in half and gently roll each half into 12 X 2-inch (30mm x 50mm) log; place on prepared cookie sheets at least 4 inches (100mm) apart. Press remaining 1/2 cup (120mL)"M&M's"® Chocolate Mini Baking Bits onto outside of both logs. Bake 25 minutes. Dough will spread. Cool logs 15 to 20 minutes. Slice each log into 12 slices; arrange on cookie sheet cut-side down. Bake an additional 10 minutes. (For softer biscotti, omit second baking.) Cool completely. Store in tightly covered container.

*To toast almonds, spread in single layer on baking sheet. Bake at 350°F (180°C) for 7 to 10 minutes until light golden, stirring occasionally. Remove almonds from pan and cool completely before using.

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Source: Cookbook
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