Ingredients
1/2 cup butter, softened
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
1 3/4 cups M&M’S® MINIS® Milk Chocolate
1 cup slivered almonds, toasted*
1/4 cup unsweetened cocoa powder
2 tablespoons instant coffee granules
Nutrition
Calories 140
Total fat 6g
Saturated fat 3g
Trans fat 0g
Cholesterol 20mg
Protein 2g
Total carbohydrate 18g
Sugar 9g
Fiber 1g
Sodium 65mg
Directions
Preheat oven to 350°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 M&M’S® MINIS® Milk Chocolate, and almonds. 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. Bake 25 minutes. Dough will spread. Cool logs 15 to 20 minutes. Slice each log into 16 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.
MAKES ABOUT 32 PIECES.
*To toast almonds, spread in single layer on baking sheet. Bake at 350°F for 7 to 10 minutes until light golden, stirring occasionally. Remove almonds from pan and cool completely before using.
