Chocolate Chocolate Biscotti

Name: Chocolate Chocolate Biscotti
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons baking powder; 532 milliliters all-purpose flour; 177 milliliters liquid egg substitute; 59 milliliters margarine, softened; 142 grams milk chocolate candy bar, chopped; 59 milliliters olive oil; 296 milliliters unsweetened cocoa powder; 1 teaspoon vanilla extract; 237 milliliters white sugar

Chocolate Chocolate Biscotti is a dairy free recipe with 24 servings. One portion of this dish contains about 3g of protein, 7g of fat, and a total of 157 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. A few people really liked this dessert. A mixture of margarine, cocoa powder, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is a cheap recipe for fans of Mediterranean food.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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Equipment you will use

Baking Sheet

Oven

In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute.

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Egg Substitute

Margarine

Olive Oil

Vanilla

Cream

Sugar

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Bowl

Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.

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Baking Powder

Chocolate

Cocoa Powder

Dough

All Purpose Flour

Divide the dough into two equal pieces.

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Dough

Roll each piece into a log about 9 inches long.

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Roll

Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.

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Baking Sheet

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.

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Oven

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.

Ingredients you will need

Equipment you will use

Serrated Knife