I’m not much of a coffee drinker so the biscotti is a late-life love affair. Other than chewing on my daughter’s teething biscuits, I’ve never been a fan of the hard cookie. Soft and Chewy should have been my middle name. But then again, I’m glad my mom went with Adele instead. Oreos have the crispy outer cookie that gets me every time, so I thought, why not give the biscotti a try? So, here I am, trying new tricks with this Double Chocolate Biscotti.
You don’t have to drink coffee to love dipping cookies. Soy milk is a great cup in which you can dip a variety of cookies. And now I’ve learned to add a little soy milk to my tea which now makes tea a very dippable drink.
Dippable drinks are important!
And one thing I like about the biscotti? It’s completely permissible for it to be a little lower in sugar than your typical cookie.
I think that means you can eat more. At least that’s the way I like to think about it.
The thing I’ve come to love about this Double Chocolate Biscotti is that it’s nice and crispy through and through, but the chocolate chips add just a touch of tenderness.
Having tenderness surrounded by a bunch of crispy just makes it all the more pleasurable. Like I say, it’s a perfect way to start the day.
I love how you all share photos of Namely Marly recipes with me on Twitter and Instagram. Why not include the tag, #NamelyMarly the next time you give one of my recipes a try. You know I love it when you do!
Oh, and one more thing. I highly recommend making this recipe the night before because the baking time does take a bit longer than some recipes. Bake these the night before and wake up to some delicious, dark, double chocolate biscotti!
- ½ cup dairy-free margarine
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons ground flax seeds
- 2 tablespoons corn starch
- ½ cup soy milk
- 1 teaspoon apple cider vinegar
- 2½ cups all-purpose flour
- ¼ cup cocoa powder
- ½ cup dairy-free chocolate chips
- Heat your oven to 375F. Prepare two baking sheets by lining them with parchment paper. Set aside.
- In a large bowl add the margarine, sugar, baking powder and baking soda and using an electric mixer, beat on high until light and creamy, about a minute.
- Move the margarine mixture to one side of the bowl. In the other side pour the ground flax seeds, corn starch, soy milk and apple cider vinegar. Stir to allow these ingredients to combine. Then use the mixer to combine the ground flax seed mixture with the rest of your batter.
- Add the flour, one-half cup at a time and use your mixer to combine. Finally, add the cocoa and continue mixing until combined. If the dough gets too thick, you may want to switch to a spoon for stirring.
- Stir in the chocolate chips.
- Create two balls from the dough, placing one in each prepared pan. Use your hands to shape each one into a rectangle measuring approximately 11X4. Sprinkle each with a little bit of sugar.
- Place both pans in the oven and bake for 20 minutes. Then remove from the oven and allow the biscotti loaves to cool about 10 minutes.
- Reduce your oven to 300F and place the loaves on a cutting board and use a serrated knife to slice the loaves into approximately ½-inch slices. Place these slices back on the prepared pans and bake for 10 minutes. Remove from the oven and turn the slices over and bake for another 10 minutes.
- After the biscotti are done, place them on a wire rack to cool completely. Place in an air-tight container for storage.