FRUIT & NUT BISCOTTI

1/4 cup butter, softened

1/2 cup sugar

1 whole egg

1 egg white

2 Tbsp. orange zest

2 cups flour

2 tsp. Magic Baking Powder

1/4 tsp. salt

1/2 cup Back to Nature Trail Mix - Raisins, Almonds, Pumpkin Seeds, Pecans and Apricots, chopped

1 square Baker's Semi-Sweet Chocolate

HEAT oven to 325ºF.
BEAT butter and sugar in large bowl with mixer until light and fluffy. Add next 3 ingredients; mix well.
MIX flour, baking powder and salt. Add to egg mixture; beat until well blended. Stir in trail mix. Divide dough in half. Roll each half into 10-inch log on lightly floured surface; flatten slightly. Place, 4 inches apart, on parchment-covered baking sheet.
BAKE 30 min. or until lightly browned; cool on baking sheet 10 min. Transfer to cutting board. Diagonally cut logs into 1/2-inch-thick slices; discard rounded end slices. Place remaining slices, cut-sides down, on baking sheet. Bake 15 to 20 min. or until golden brown and dry. Transfer to wire racks. Cool completely.
MELT chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm.

kraft kitchens tips

Note

These delicious biscotti can be stored up to 2 months in a tightly covered container at room temperature. Keep some on hand, then pack in cellophane bags and tie with colourful ribbons for last-minute hostess gifts.

How to Cut the Biscotti

For best results, use serrated knife to cut the partially baked logs into slices.