Double Chocolate Biscotti II Recipe -
Double Chocolate Biscotti II Recipe

Double Chocolate Biscotti II

Recipe by  

"Delicious rich, dark, semi-sweet double chocolate biscotti that you can make at home for a fraction of the cost of store bought biscotti, and they even taste much better. This recipe has been modified with egg substitute."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    45 mins
  • COOK

    25 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
  3. Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
  4. Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
  5. Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2004

Great recipe for the heart smart cookie lover! The only thing I changed was I used 5 ounces of MILK chocolate chips I had on hand instead of chopping up a candy bar. It was faster & easier. I also sliced them thinner, at the end I had 46 biscotti. This cut all the calories, fat, ect information in half.

Most Helpful Critical Review
Aug 29, 2002

I thought this was kind of mediocre. I found it a bit soft for biscotti, and not sweet enough.


13 Ratings

Aug 29, 2002

Pure Passion! One night, my wife was feeling low, so I lit a fire, put on some relaxing music, and whipped up a batch of these exotic treats. Needless to say, we felt like we were in Venice and..., well you know. The next morning, we ate more of the biscotti with our morning coffee. Simply Great!

Dec 22, 2007

My family and I loved this recipe! I made these cookies with walnuts instead of other choppes nuts and they came out great. These cookies came out softer than the average biscotti, but everyone liked them and even Grandma with her dentures was able to eat them.

Apr 06, 2009

These cookies are very good. I like them because they aren't as hard as most biscotti. My mom makes a wonderful traditional biscotti that can't compare, but these are very very good. These cookies aren't suppose to be real sweet, if you want a really sweet cookie, make some chocolate chips.

Dec 22, 2010

These are excellent! I added 1 1/2 tsp of red chili powder for a little kick. I also used mini chocolate chips instead of the chopped candy bar and I used pecans. I normally like my biscotti very crunchy and hard, but these are delicious. I gave these out as Christmas presents this year and they have been a big hit.

Dec 03, 2008

Nice chocolate flavor. Great with my morning coffee. Reminds me of being in New York. Thanks so much.

Dec 10, 2009

I made this recipe with the intention to give it in a tin for the holidays. I added walnuts and semi-sweet chocolate chips, instead of the chocolate bar. This recipe turns out not to be very sweet (which I like), but I have to say I have had better chocolate biscotti. Overall, a good staple recipe. Worth making for yourself, or as a gift.


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  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 83 mg
  • 3%

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

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