MM: Mocha-Almond Biscotti
 ---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Mocha-Almond Biscotti
  Categories: Cookies
       Yield: 4 dozen
  
     1/2 c  Almonds, whole unblanched
       2 c  Flour, all purpose
       1 c  Sugar
       1 ts Baking powder
     1/2 ts Baking soda
     1/4 ts Salt
       2 lg Eggs
       2 lg Egg whites
       1 ts Vanilla extract
       1 tb Cocoa powder, unsweetened
       2 ts Instant coffee powder
       1 oz Chocolate, unsweetened,
            -melted
     1/2 ts Almond extract
  
     Preheat oven to 325 degrees F.  Spread almonds on a
   baking sheet and bake for 12 to 14 minutes, or until
   lightly toasted.  Set aside.
     Stir together flour, sugar, baking powder, baking
   soda and salt. Whisk together the eggs, egg whites and
   vanilla and add to the dry ingredients; mix just until
   smooth.  In a small bowl, combine cocoa, instant
   coffee and 4 tsp. water.
     Divide the dough in half.  To one half, add the
   cocoa mixture and melted chocolate.  Mix just until
   incorporated.  To the other half, stir in almond
   extract and the almonds.
     Place half of the almond dough on a well-floured
   work surface. Pat into a 4x8inch rectangle.  Top with
   half of the chocolate dough. Roll up into a cylinder
   then roll the cylinder back and forth to form a 14
   inch log, 1 1/2 inches thick.  Repeat with the
   remaining doughs.
     Place the logs on a prepared baking sheet.  Bake for
   20 to 25 minutes, or until firm to the touch.
     Transfer the logs to a rack to cool.  Reduce the
   oven temp to 300 degrees F.
     Cut the logs diagonally into 1/2 inch thick slices.
   Stand the slices upright on the baking sheet and bake
   for 40 minutes. Let cool before storing.
     Makes about 4 dozen biscotti.
  
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