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Chocolate Dunk-Shot Biscotti

“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

54 ServingsPrep: 30 min. Bake: 30 min. + cooling

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

2 of 2

Chocolate Dunk-Shot Biscotti (continued)

Directions (continued)

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.

Nutrition 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.