Double Chocolate Biscotti
This biscotti recipe combines diced milk chocolate with cocoa powder for a chocolate sensation! They are perfect served with a cup of tea or coffee in the afternoon.
Ingredients
Makes: 24 biscotti
- 1 cup white sugar
- 65g margarine, softened
- 1/4 cup olive oil
- 1 teaspoon vanilla essence
- 3/4 cup liquid egg replacer
- 2 1/4 cups plain flour
- 1 1/4 cups cocoa powder
- 2 teaspoons baking powder
- 150g milk chocolate, diced
Directions
Preparation:25min ›
Cook:50min ›
Extra time:10min chilling ›
Ready in:1hour25min
- Preheat oven to 180 degrees C. Grease baking trays.
- In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg replacer. In another bowl combine the flour, cocoa and baking powder then stir into the creamed mixture. Fold in the chocolate pieces. Cover and chill dough for 10 minutes.
- Divide the dough into two equal pieces. Roll each piece into a log about 22cm long. Place the logs onto the prepared baking trays about 10cm apart. Flatten each one down to 3cm thickness.
- Bake in the preheated oven for 20 to 25 minutes or until firm. Cool on trays for 15 minutes before removing to wire racks to cool completely.
- Transfer the loaves to a cutting board. Using a serrated bread knife, slice each loaf crosswise into 2cm slices. Return slices to the baking tray 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.
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Reviews and Ratings
Global Ratings:
(18)
Reviews in English (18)
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! - 11 Jan 2003 (Review from Allrecipes USA and Canada)
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. - 28 Jun 2010 (Review from Allrecipes USA and Canada)
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. - 22 Feb 2010 (Review from Allrecipes USA and Canada)