Chocolate Dunk-Shot Biscotti

Name: Chocolate Dunk-Shot Biscotti
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 54
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters chopped almonds, toasted; 79 milliliters baking cocoa; 1 teaspoons baking soda; 3 egg whites, divided; 2 eggs; 473 milliliters all-purpose flour; 1 teaspoon instant coffee granules; 1 Tbsp grated orange peel; 1 teaspoons salt; 59 milliliters miniature semisweet chocolate chips; 118 milliliters sugar blend; 1 teaspoon vanilla extract; 1 teaspoon water

Chocolate Dunk-Shot Biscotti is a Mediterranean dessert. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 54 servings with 44 calories, 1g of protein, and 1g of fat each. A mixture of almonds, coffee granules, egg whites, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour. It is a good option if you're following a dairy free diet. Users who liked this recipe also liked Chocolate Dunk Cookies, Chocolate Cake Shot, and Double Shot Chocolate Cake.

Instructions

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.

Ingredients you will need

Chocolate Chips

Instant Coffee

Baking Soda

Orange Zest

Egg Whites

Almonds

Vanilla

Cocoa Powder

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Cooking Spray

Dough

Equipment you will use

Baking Sheet

Combine water and remaining egg white; brush over rectangles.

Ingredients you will need

Egg Whites

Water

Bake at 350° for 20-25 minutes or until cracked and firm to the touch. Carefully remove to wire racks; cool for 5 minutes.

Equipment you will use

Oven

Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.

Equipment you will use

Serrated Knife

Cutting Board

Place cut side down on ungreased baking sheets.

Equipment you will use

Baking Sheet

Bake for 5-7 minutes on each side or until firm.

Equipment you will use

Oven

Remove to wire racks to cool. Store in an airtight container.

Equipment

Ingredients

Servings:

118milliliters

chopped almonds, toasted 79milliliters

baking cocoa 1teaspoons

baking soda 3

egg whites, divided 2

eggs 473milliliters

all-purpose flour 1teaspoon

instant coffee granules 1Tbsp

grated orange peel 1teaspoons

salt 59milliliters

miniature semisweet chocolate chips 118milliliters

sugar blend 1teaspoon

vanilla extract 1teaspoon

water

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "