Rainbow Biscotti Bites
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 54.4
- Total Fat: 1.9 g
- Cholesterol: 0.5 mg
- Sodium: 7.0 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 0.3 g
- Protein: 0.9 g
View full nutritional breakdown of Rainbow Biscotti Bites calories by ingredient
Introduction
Rainbow Biscotti Bites are kissed with hazelnut flavour, loaded with sprinkles and dunked in white chocolate for a festive finish. Rainbow Biscotti Bites are kissed with hazelnut flavour, loaded with sprinkles and dunked in white chocolate for a festive finish.Number of Servings: 30
Ingredients
-
½ cup all-purpose flour
½ cup spelt flour
½ tbsp egg replacer
1 tsp baking powder
¼ tsp sea salt
⅓ cup sugar
3 tbsp multicolored sprinkles
2 egg whites
2 tbsp Frangelico liqueur (or water)
1 tbsp vanilla extract
1 tbsp hazelnut or canola oil
3 ½ ounces white chocolate, melted for dipping
sprinkles, for decorating (optional)
Tips
Adapted from Top with Cinanamon by Izy Hossack
Directions
Preheat the oven to 350F and line a cookie sheet with parchment.
In a large bowl, whisk together the flours, egg replacer, baking powder, salt, sugar and sprinkles.
Add the egg whites, liqueur, extract and oil. Stir together into a sticky dough.
Form the dough into a rectangular log on the cookie sheet and bake for 30 minutes - until golden and firm.
Cool 15 minutes on the tray.
Slice into roughly 1” cubes, and spread the cubes out over the sheet.
Bake for another 20 minutes, until golden and crisp. Turn off the oven and cool completely inside.
Dip a corner of each cube into the white chocolate, then return it to the baking parchment, sprinkle with decorations if desired and leave until the chocolate has set.
Serving Size: Makes 30
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, whisk together the flours, egg replacer, baking powder, salt, sugar and sprinkles.
Add the egg whites, liqueur, extract and oil. Stir together into a sticky dough.
Form the dough into a rectangular log on the cookie sheet and bake for 30 minutes - until golden and firm.
Cool 15 minutes on the tray.
Slice into roughly 1” cubes, and spread the cubes out over the sheet.
Bake for another 20 minutes, until golden and crisp. Turn off the oven and cool completely inside.
Dip a corner of each cube into the white chocolate, then return it to the baking parchment, sprinkle with decorations if desired and leave until the chocolate has set.
Serving Size: Makes 30
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.