CHOCOLATE-CINNAMON BISCOTTI/DARK CHOCOLATE ALMOND CRISPS

CHOCOLATE-CINNAMON BISCOTTI
2 ½ DOZEN

1/3 c. butter
½ c. brown sugar,packed
½ c. artificial sweetener
1 T. instant coffee granules
½ c. egg substitute
2 c. flour
1 ½ t. baking powder
½ t. cinnamon
1/8 t. salt
1 c. (about 4.5 oz.) finely chopped premium dark chocolate
½ c. chopped walnuts, toasted

Beat butter, sugar, sweetener, coffee until well blended. Add egg substitute, blend well. Combine dry ingredients; add beating on low. Stir in chocolate and nuts. Divide dough in half; shaping each into 10 X 2-inch log. Place on lightly greased sheets.
Bake 350* F. 23 to 25 minutes or until firm and lightly browned. Cool on sheet 5 minutes. Remove to rack to cool completely. Slice ½-inch thick. Place on ungreased sheets. Bake 350* F. 7 to 9 minutes or until browned. Remove to racks to cool.

DARK CHOCOLATE-ALMOND CRISPS
2 DOZEN

2 oz. premium dark chocolate
6 T. butter
¾ c. sugar
1 lg. egg
¾ t. vanilla extract
¼ t. almond extract
1 ½ c flour
¼ c. cocoa
½ t. baking soda
1/8 t. salt
¼ c. chopped almonds, toasted

Melt chocolate. Beat butter and sugar; add egg and extracts. Add chocolate. Sift dry ingredients. Add. Divide dough in half; form 2 flattened disks. Wrap and chill 4 hours. Let stand 10 minutes roll 1/8-inch thick; cut; 2-inchea apart on parchment lined sheets. Chill on sheets 10 minutes. Bake 350* F. 13 to 15 minutes. Cool on sheets 2 to 3 minutes. Store airtight up to one week.