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Source: Nestle® Very Best Baking

Mocha Biscotti
Twice baked, these crunchy cookies are delicious with a steaming mug of cocoa or coffee to dip them in. Kept in an airtight container, they`ll last for weeks so you`ll be sure to have some on hand for those unexpected guests.
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Serves: 3 dozen
Prep Time: 30 minutes
Cook Time: 43 minutes
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1 1/2 cups all-purpose flour
1/2 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
2 tablespoons TASTER’S CHOICE® 100% Pure Instant Coffee
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup granulated sugar
3 tablespoons butter, softened
2 larger eggs
1/2 teaspoon almond extract
1/2 cup almonds, sliced, toasted
1 cup NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, (




COMBINE flour, cocoa, coffee granules, baking powder and baking soda in medium bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs and almond extract; beat until mixture is slightly thickened. Gradually beat in flour mixture; stir in almonds.

DIVIDE dough in half. With floured hands, shape into two 12-inch long rolls; flatten slightly. Place on one large or two small baking sheets.

BAKE in preheated 350 degrees F. oven for 25 minutes or until firm. Cool on baking sheet(s) on wire rack(s) for 5 minutes. Cut into 1/2-inch thick slices; arrange cut side down on baking sheets. Return to oven; bake for additional 15 to 20 minutes. Remove to wire rack(s) to cool completely. Melt morsels according to package directions; drizzle over cooled cookies.





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