Sunday, December 10, 2017

Rainbow Biscotti Bites #SundaySupper

Rainbow Biscotti Bites are kissed with hazelnut flavour, loaded with sprinkles and dunked in white chocolate for a festive finish.

Rainbow Biscotti Bites

I love making biscotti for the holidays because it is a combination of three things I look for in a cookie: its easy, it's variable, and it can be made well ahead of time without losing quality. Usually I go for the long, slim fingers of twice baked cookie, but when I found these rainbow cubes of crunchy biscotti dunked in luscious white chocolate on the Food Network site (courtesy of Izy Hossack) I knew they would be a hit in the Christmas gift baskets.

The original recipe calls for Amaretto and almond extract. I am personally not a fan of almond flavour (although I do like raw almonds on their own), but the notion of adding nuttiness to the cookies in some way appealed. I had a bottle of Frangelico and some hazelnut extract standing by, as well as naturally nutty tasting spelt flour, and the combination worked admirably! The only thing I will say about these cookies is that they do bake up quite hard and crunchy due to just egg whites in the dough, so they are best dunked - say into a cup of cocoa.

Rainbow Biscotti Bites

This week the #SundaySupper team is organizing a cookie exchange! Since I've been up to my eyeballs in holiday bakes these past few weeks, I couldn't wait to participate! See all the other treats below:

Traditional and Tasty Cookies to Share

 

Fun and Festive Cookie Alternatives

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Rainbow Biscotti Bites
Adapted from Top with Cinanamon by Izy Hossack
Makes ~30
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 tsp hazelnut extract
1 tbsp hazelnut or canola oil
3 ½ ounces white chocolate, melted for dipping
sprinkles, for decorating (optional) 
  1. Preheat the oven to 350F and line a cookie sheet with parchment.
  2. In a large bowl, whisk together the flours, egg replacer, baking powder, salt, sugar and sprinkles.
  3. Add the egg whites, liqueur, extracts and oil. Stir together into a sticky dough.
  4. Form the dough into a rectangular log on the cookie sheet and bake for 30 minutes - until golden and firm.
  5. Cool 15 minutes on the tray.
  6. Slice into roughly 1” cubes, and spread the cubes out over the sheet.
  7. Bake for another 20 minutes, until golden and crisp. Turn off the oven and cool completely inside.
  8. 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.

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