Chocolate Dunk-Shot Biscotti

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 zest. 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 14x1-3/4-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 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.