Double Chocolate Biscotti II

Double Chocolate Biscotti II

10
EHOLT 1

"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

1 h 10 m servings 166 cals
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Original recipe yields 24 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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 al...

Most helpful critical review

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

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 al...

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 an...

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 ...

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 co...

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

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 ...

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

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 swe...

the biscotti was very good overall but it wasnt hard enough. works good with mini choclate chips.