Chocolate Chocolate Biscotti Recipe - Allrecipes.com
Chocolate Chocolate Biscotti Recipe
  • READY IN hrs

Chocolate Chocolate Biscotti

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 50 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 28, 2010

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 made, IMHO! Looking forward to sharing with my biscotti-loving family at the river over July 4th. Thank you, EHOLT for a winning recipe.

 
Most Helpful Critical Review
Dec 21, 2003

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!

 

16 Ratings

Feb 26, 2010

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 a diabetic. Used semi sweet chips cuz I had no milk chocolate and added 1 cup of roughly chopped almonds. Terrific results. This will be my new chocolate biscotti recipe. Thanks for sharing.

 
Dec 09, 2008

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 really like the texture. My husband, who doesn't like sweets, really like this due to the level of sweetness, which is a bit less than what one would think based on the sugar. My granddaughters also liked this very much. Thank you for the recipe!

 
May 20, 2005

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!

 
Aug 01, 2011

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 when I take them to a picnic tomorrow. I also didn't bake them until they were dried out. I like mine with just a little softness to them.... not as messy that way! Next time (and there will be a next time), I'm going to try adding almond extract as mentioned in one review. Maybe some nuts too.

 
Dec 24, 2009

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 into Christmas baskets for our neighbors. I'm sad to see them go away, but that might be the best thing considering I could easily eat the entire batch all by myself within a week. Yes, they're THAT good. ***UPDATED A YEAR LATER*** Wanted to pop back in and let everyone know we're making them again this year (Christmas 2009). Everyone asked for them. Simple. Easy. Delish!

 
May 10, 2010

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 changed the recipe up a little by using three eggs instead of the substitute, canola oil instead of olive, and 3/4 cup of dark chocolate chips instead of the chopped chocolate bar. Very tasty, will definitely use this recipe again.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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