Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next 2 ingredients, and add to flour mixture, stirring until well blended.
Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 325 degrees for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices. Place, cut sides down on a baking sheet. Bake for 10 more minutes.
Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove cookies from the baking sheet and let cool completely. Yields 2 dozen.Note: Biscotti looks beautiful fanned out in baskets or wrapped in plastic wrap and tied off with ribbon. Recipe from Kim Tilley
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