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Wonderful double chocolate biscotti recipe. Like most biscotti, these store very well.
Ingredients
- 1 cup white sugar
- ¼ cup margarine, softened
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- ¾ cup liquid egg substitute
- 2 ¼ cups all-purpose flour
- 1 ¼ cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 (5 ounce) milk chocolate candy bar, chopped
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 163 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat2g | 11% |
| Cholesterol2mg | 1% |
| Sodium83mg | 4% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber2g | 7% |
| Total Sugars12g | |
| Protein4g | |
| Calcium47mg | 4% |
| Iron2mg | 8% |
| Potassium131mg | 3% |
*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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source by allrecipe
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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!
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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!
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I didn’t have the chocolate bar, so sub’d with 1 cup bittersweet choc chips. Yummy! Thanks for the recipe EHolt.
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This is a delicious biscotti- just perfect for my birthday party!
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These turned out good. I thought I would have a hard time with them, but they were easy. Will use them for bake sales.
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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!
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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!
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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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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.
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Well…followed the recipe exactly and these turned out great, but the olive oil really comes through in the taste. Next time will use Canola.
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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.
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Too chocolatey
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These turned out pretty well – I forgot to put the chocolate chunks in the biscotti, so I melted milk and white chocolate and used it as a drizzle. Like some other reviewers, I used 3 eggs instead of the substitute. I also subbed butter for the margarine, but I did use light olive oil. The flavor was great. I think these would be even better with some macadamia or other nuts, and I might try almond extract next time. All in all a great chocolate fix!
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Good flavour but really crumbly. The loaves came out beautifully but I didn’t get a single whole one out of the batch. Still very tasty and will get eaten happily but I’ll probably use a different recipe in the future.
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Not worth making, in my opinion. Without the white chocolate on top, I would not have liked it much. Not sweet enough for me. I made the coconut walnut biscotti at the same time and liked it better.
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This was such an easy recipe! I did change to coconut oil, used three whole eggs, added some almond extract, and sliced almonds. Also I did toast the biscotti slices a few extra minutes..we like it crunchy! Will be a keeper for sure!
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My first try at biscotti and I added in cranberries. I would say it was a hit it only lasted a day in the house with the kids home
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