Chocolate Chocolate Biscotti

Chocolate Chocolate Biscotti

17
EHOLT 1

"Wonderful double chocolate biscotti recipe. Like most biscotti, these store very well."

Ingredients

1 h 15 m servings 163 cals
Serving size has been adjusted!

Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.
  3. Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
  4. Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely.
  5. Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.

Reviews

17
  1. 17 Ratings

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Most helpful

I had to adjust this recipe for personal preference and items on hand - canola oil, 3 whole eggs and 1 tsp almond extract. Followed directions as written. By far, the best biscotti I have ever m...

Most helpful critical

Sadly, this is not truly an eggless recipe. The recipe calls for liquid egg substitute, which is simply egg whites. Not for those with egg allergies!

Sadly, this is not truly an eggless recipe. The recipe calls for liquid egg substitute, which is simply egg whites. Not for those with egg allergies!

I had to adjust this recipe for personal preference and items on hand - canola oil, 3 whole eggs and 1 tsp almond extract. Followed directions as written. By far, the best biscotti I have ever m...

Excellent. Had to make some changes and it worked beautifully. Used vegetable oil instead of olive oil because my olive oil is too fragrant. Also subbed splenda for the sugar because my hubby is...

Very, very good! I followed the recipe except that I added chopped chocolate chips rather than the chocolate bar. The biscotti is crunchy on the outside and yet somewhat tender on the inside. I...

this was THE BEST biscotti I've ever had in my entire life! And I've been living a long time, I'm 87 and a half. Good job with this one it was AMAZING thank the lord you published it!

Very good biscotti but gave it 4 stars because after reading the reviews I used canola oil, and 3 whole eggs instead of the egg substitute. They taste rather nice but I'll have more feedback whe...

This recipe is fabulous! I had 3 regular size (1.5 oz) Hershey bars in gthe freezer that I chopped up and added to the recipe. Awesome, awesome, awesome! My batch is being divided up to go in...

Very good! I had never made biscotti before and was concerned it would be difficult. It was a bit time consuming, but the result was worth it! Not too crunchy or sweet, but full of chocolate. I ...

I didn't have the chocolate bar, so sub'd with 1 cup bittersweet choc chips. Yummy! Thanks for the recipe EHolt.