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Double Chocolate Biscotti II
Double Chocolate Biscotti II
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Decadent biscotti with cocoa, milk chocolate chunks, and egg substitute.
Ingredients:
  • 0.25 cup olive oil
  • 0.25 cup margarine
  • 0.75 cup egg substitute
  • 2.5 cups all-purpose flour
  • 1.125 cups unsweetened cocoa powder
  • 1 (5 ounce) milk chocolate candy bar, chopped
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and prepare your cookie sheets with parchment paper.
  • Into a sizable bowl, blend together sugar, olive oil, and margarine until velvety. Add in the egg substitute and vanilla. Gradually incorporate the flour, cocoa, and baking powder into the mixture. Fold in the chopped candy bar. Refrigerate dough for 10 minutes.
  • Divide the dough in half and shape each into a 9-inch long log. Space the logs 4 inches apart on the baking sheet, flatten them to 1 1/2 inches thick. If needed, bake each on a separate sheet.
  • Bake in the preheated oven for 20 to 25 minutes until the edges are slightly firm. Allow to cool on the baking sheets until ready to handle.
  • Transfer the baked loaves to a cutting board and slice each one into 1/2 inch pieces. Place the slices back on the baking sheets, toast for 8 to 10 minutes on each side. Cool on wire racks, then store in an airtight container.

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