Double Chocolate Biscotti

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.

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.

Double Chocolate Biscotti a great vegan breakfast

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.

Chocolate Biscotti with Coffee or tea is a breakfast favorite!

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!

 

Double Chocolate Biscotti

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 20

Ingredients

  • 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

Instructions

  1. Heat your oven to 375F. Prepare two baking sheets by lining them with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the chocolate chips.
  6. 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.
  7. 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.
  8. 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.
  9. After the biscotti are done, place them on a wire rack to cool completely. Place in an air-tight container for storage.

Enjoy!


Posted 5 months ago by Marly on Monday, June 2nd, 2014 · Permalink

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28 Responses to Double Chocolate Biscotti

  1. Oh sweet Mamma you know I love these!

  2. I don’t think it matters what you’d be dunking these into, double chocolate rocks!

  3. I AM a huge coffee drinker and dipping one of these in a hot cup sounds heavenly. Believe it or not, when I was a young girl, my (very Italian) grandmother used to feed us biscotti and tiny cups of espresso for dipping. Nowadays that is unheard of. Probably why I am a caffeine addict :-) Either way, these biscotti are on my list now!

    • Your grandmother sounds wonderful! I would probably drink coffee if I could, but I have a condition that doesn’t allow much caffeine so I never developed a taste for it. Otherwise I would have loved to have joined you in your espresso dipping festivities!

  4. This biscotti is seriously perfect!

  5. I’m not really a coffee drinker either but I do love biscotti! This looks awesome!

    • Hey, we can be in the Biscotti and Tea club together!

  6. Coming from an Italian family these biscotti would pair perfectly with my cup of joe!

    • Italian families have such a great bond and it sure seems great food plays a big role in that.

  7. Just had my first biscotti last year and loved it – time for me to try chocolate!

    • Hey, we’re in the same, “late to the biscotti” club. Nice to meet you! ;)

  8. Making these!

  9. Holy yum! I’m a huge chocolate fan :)

  10. These look so delicious! Must have them!

    • Have them you will. Sorry, I slipped into yoda speak!

  11. I am a huge fan of biscotti. Tons of crunchy flavor and lower in the calorie count than most other cookies. Thanks for sharing, chocolate is my favorite food…

    • It’s so true – it’s one thing I’m loving about them too!

  12. I love coffee. And I love biscotti. But strangely, I don’t like the two together — does that make me bizarre? This biscotti looks amazing!

  13. My dad LOVES Biscotti! I’ll have to make this for him!

  14. Biscotti is such a classic and yet I’ve never made it at home- yours are literally picture perfect. You make it look so easy!

  15. I mean no one really loves something that could break their teeth but homemade biscotti, oh there is something about them. Hard but still some softness to it!

  16. Wow! These look simply amazing!!!

  17. These look delicious! Bonus that they don’t have nuts in them!

  18. Wondering if this would work use GF flour….

    Looks delicious!!!

    • Hi Anna! I would definitely try this with gluten-free flour. My favorite is Arrowhead Mills’ Gluten-free Baking Mix. I typically substitute it cup-for-cup with the regular flour and keep all the other ingredients the same and have had great luck with it. Let me know how it goes!

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