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Chocolate Mocha Biscotti

1-1/3 Cups Blanched Whole Almonds
1-1/3 Cups Whole Hazelnuts
1 Tbsp. Instant Coffee Granules or Powder
1-1/4 teas. Watkins Original Double Strength Vanilla
1-1/4 teas. Watkins Almond Extract (optional)
1 Stick (1/2 cup) Unsalted, Butter, softened
1 Cup Sugar
3 Large Eggs, plus white from 1 Large Egg
1 1/2 Tbsp. Light Corn Syrup
3 Cups All-Purpose Flour
1/4 Cup Watkins Baking Cocoa
2-1/2 teas. Watkins Baking Powder
1/4 teas. Salt
1 Cup (6 oz.) Semisweet Chocolate Chips

Heat oven to 350 F. Coat a large cookie sheet with Watkins Cooking Spray. Spread almonds and hazelnuts in separate small baking pans. Bake 8 to 12 minutes, stirring occasionally until almonds are tinged with brown and fragrant, and hazelnut skins start to flake. Let cool, then rub hazelnuts in a kitchen towel or between palms to remove as much skin as possible. Coarsely chop all nuts. Set aside. In a cup, dissolve coffee granules in extracts. Beat butter and sugar in a large bowl with mixer on medium speed until fluffy. Add eggs and egg white, one at a time, bearing well after each addition. Beat in coffee mixture and corn syrup. On low speed, gradually beat in flour, cocoa, baking powder and salt until blended. Stir in nuts and chocolate chips. Divide dough in quarters. Roll each portion into a log, 10 in. long and 1-1/2 in. wide. Place 2 inches apart on cookie sheet. Bake 30 minutes. Place sheet on a wire rack. When logs are just cool enough to handle, carefully remove to a cutting board. Cut each crosswise on a slight diagonal in 1/2-inch thick slices. Lay slices flat on cookie sheets. Return to oven and bake 10 to 12 minutes longer or until slices feel firm when pressed. Remove to wire racks to cool completely. Store in airtight container at room temperature 3 weeks or freeze up to 3 months.

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