LOWER FAT TRIPLE CHOCOLATE COCONUT ALMOND BISCOTTI

Lower Fat Triple Chocolate Coconut Almond Biscotti image

Provided by Nor Mac

Time 1h

Number Of Ingredients 15

1 box 18 ounce of giahradelli double chocolate brownie mix
2 eggs
2 Tbsp unsweetened cocoa
2 c all purpose flour
1/4 c water
4 Tbsp melted butter
1 tsp vanilla
1/2 tsp baking powder
3/4 c sweetened coconut toasted or plain
3/4 c dark chocolate chips or semi sweet
3/4 c chopped almonds . chop in food processor
BISCOTTI TOPPING
1 c chocolate chips semi sweet or dark
1 c white chocolate chips
2 Tbsp shortening divided

Steps:

1. Heat oven to 350 degree's. Lightly spray a 11x17 inch sheet pan with oil spray.
2. In a large bowl. Pour in the brownie mix. Add the cocoa and baking powder. stir to combine. Add the eggs, melted butter, water and vanilla Mix well until dough is formed.
3. Add the flour, and mix until combined. I use my hands. Add the chocolate chips, coconut, and almonds. Mix with hands until well combined.
4. Form a 16 x 4 inch log on sheet pan. Place in oven and bake 30 minutes. Remove from oven, and cool 15 minutes. Cut loaf in to 1- 1 1/2 inch slices carefully.
5. Turn the slices on their sides. Place back in oven. Bake for about 10-15 minutes. Flip and bake another 10 15 minutes. Remove from oven and cool.
6. Melt chocolate chips in microwave with 1 TB shortening. Melt about 30 seconds and stir. Repeat heating and stiring every 30 seconds until nicely melted.
7. Place cookies upright in a row. Spread the chocolate over the top. Mix white chocolate chips with a TB of shortening. Heat and mix until melted in microwave stopping every 30 seconds to stir.
8. Pour white chocolate in to ziplock bag. Snip corner and drizzle the chocolate over the top of Biscotti. Cool until set. Seperate cookies with knife. Time to serve.