1/3 cup butter or margarine, softened
1/2 cup brown sugar, packed
1 teaspoon instant coffee
2 eggs (or egg replacer, which works, but will make a crumblier biscotti)
2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1 cup chopped almonds or pecans (optional)
1 cup chocolate chips
Preheat oven to 350 degrees.
Cream together first four ingredients. Add eggs. In separate bowl, combine flour, baking powder and cinnamon (or just throw it into the wet ingredients; we're easy like that.) Add dry ingredients to butter mixture and stir. Add the nuts and chocolate chips. Stir until combined.
Divide dough in half. Form each half into 10-inch by 2-inch log. Bake on lightly greased baking sheet for 30 minutes until firm.
Cool on baking sheet and then switch to wire rack to cool completely. Cut on diagonal. Put back on cookie sheet and bake for 10 minutes. Flip over with a spatula and bake for 10 minutes more.
Serve with coffee or tea.