Chocolate Dunk-Shot Biscotti

• 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 large eggs
• 3 large egg whites, divided
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee granules
• 1 tablespoon grated orange zest
• 1/2 cup chopped almonds, toasted
• 1/4 cup miniature semisweet chocolate chips
• 1 teaspoon water

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 zest. Stir into flour mixture and mix well. Stir in almonds and chocolate chips.
2. Divide dough in half. On a
3. coated with cooking spray, shape each half into a 14x1-3/4-in. rectangle. Combine water and remaining egg white; brush over rectangles. Bake at 350u0b0 for 20-25 minutes or until cracked and firm to the touch. Carefully remove to wire racks; cool for 5 minutes.
4. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased
5. . Bake for 5-7 minutes on each side or until firm. Remove to wire racks to cool. Store in an airtight container.

flour, sugar blend, baking cocoa, salt, baking soda, eggs, egg whites, vanilla, coffee granules, orange zest, almonds, chocolate chips, water

Taken from www.tasteofhome.com/recipes/chocolate-dunk-shot-biscotti/ (may not work)