Chocolate Dunk-Shot Biscotti |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 54 |
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âThese are great with a hot drink!â 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 Ingredients:
2 cups king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
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