Mocha Chip Biscotti Recipe

Ingredients

1

tablespoon instant espresso coffee or coffee crystals (dry)

1

teaspoon hot water

1/2

cup packed brown sugar

3

tablespoons butter or margarine, softened

1/2

teaspoon vanilla

1

egg

1 3/4

                        cups Original Bisquick™ mix

1/4

cup miniature semisweet chocolate chips

Preparation

Heat oven to 350°. Dissolve instant coffee in hot water. Beat brown sugar, butter, vanilla, egg and coffee in large bowl with electric mixer on medium speed about 1 minute or until blended. Stir in remaining ingredients. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Divide dough in half. Shape each half into 10x3-inch rectangle on ungreased cookie sheet.

Bake 20 to 25 minutes or until cracked and deep brown around edges. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 1/2-inch slices. Carefully turn slices cut sides down on cookie sheet.

Bake 8 to 10 minutes or until crisp and deep brown around edges. Cool on cookie sheet 5 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 25 minutes.

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