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Chocolate Dunk-Shot Biscotti Recipe

Chocolate Dunk-Shot Biscotti Recipe photo by Taste of Home

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“These are great with a hot drink!” These crunchy bites are perfect with after-dinner coffee or as a morning treat. They're just as yummy dunked in milk. Nancy Whitford - Edwards, NY

This recipe is:

Healthy

Diabetic Friendly

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Chocolate Dunk-Shot Biscotti Recipe

Prep: 30 min. Bake: 30 min. + cooling

Yield: 54 Servings

30 30 60

Ingredients

2 cups all-purpose flour
1/2 cup sugar blend
1/3 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
3 egg whites, divided
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 tablespoon grated orange peel
1/2 cup chopped almonds, toasted
1/4 cup miniature semisweet chocolate chips
1 teaspoon water

Directions

In a large bowl, combine the flour, sugar blend, cocoa, salt and baking soda. In a small bowl, whisk the eggs, 2 egg whites, vanilla and coffee granules; let stand for 3-4 minutes or until granules are dissolved. Stir in orange peel. Stir into flour mixture and mix well. Stir in almonds and chocolate chips.
Divide dough in half. On a baking sheet coated with cooking spray, shape each half into a 14-in. x 1-3/4-in. rectangle. Combine water and remaining egg white; brush over rectangles. Bake at 350° for 20-25 minutes or until cracked and firm to the touch. Carefully remove to wire racks; cool for 5 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-7 minutes on each side or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: 4-1/2 dozen.

Editor's Note: This recipe was tested with Splenda sugar blend.

Nutritional Facts 1 cookie equals 40 calories, 1 g fat (trace saturated fat), 8 mg cholesterol, 39 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Originally published as Chocolate Dunk-Shot Biscotti in Healthy Cooking June/July 2009, p50

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Chocolate Dunk-Shot Biscotti

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Reviewed on Dec. 04, 2010 by yekcirt

I tried this biscotti and it was terrible it tasted like tree bark bye

Reviewed on May. 18, 2010 by beekeepergold

This recipe is terrible in "healthy" form but with real sugar plus 1/2c. brown sugar and 4 whole eggs plus 1/2 c. cocoa and a stick of butter and evap milk it was more like brownie biscotti and was much, much tastier-- some things you have to eat fewer & not mess up a recipe trying to make it healthy & tasteless even dipped in dark chocolate the original recipe is not yummy.

Reviewed on Dec. 15, 2009 by joyous2

Il followed this recipe exactly, and before I could put it in the oven, I had to try to fix the batter, it was so stiff. I added 2 eggs and was able to bake it as noted. It is tasty enough to use as a "dunker" or nibbler, but instead of making 54 servings, there were only 24. I would only make it again if I used the recipe changes noted.

Reviewed on Jul. 20, 2009 by lorifitz

I just made this biscotti, following the recipe exactly, and they taste terrible! They may be low fat, but they are low taste, too. I will be throwing the whole batch in the trash. I suggest finding another recipe!