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Chocolate Dunk-Shot Biscotti

 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


  • 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 McCormick® Pure 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


  • 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

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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.
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.