1/2 cup (1 stick) butter or margarine
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups mini chocolate baking bits, divided
1 cup slivered almonds, toasted*
1/4 cup unsweetened cocoa powder
2 tablespoons instant coffee granules
Preheat oven to 350 degrees F.
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 mini chocolate 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 log; place on prepared cookie sheets at least 4 inches apart.
Press remaining 1/2 cup mini chocolate 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 cutside down.
Bake an additional 10 minutes. (For softer biscotti, omit second baking.)
Store in tightly covered container.
Makes 24 pieces.
*To toast almonds, spread in single layer on baking sheet. Bake at 350 degrees F. for 7 to 10 minutes until light golden, stirring occasionally. Remove almonds from pan and cool completely before using.