Chocolate Chocolate Biscotti

Recipe View Preheat oven to 350°F (175°C). Lightly grease two baking sheets. (5 minutes)

Recipe View In a large mixing bowl, cream together the sugar, softened butter, and olive oil until light and fluffy. Stir in the vanilla extract and egg substitute until well combined. (7 minutes)

Recipe View In a separate bowl, whisk together the flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped dark chocolate. (8 minutes)

Recipe View Cover the dough and chill in the refrigerator for 15 minutes to make it easier to handle. (15 minutes)

Recipe View Divide the dough in half. On a lightly floured surface, roll each portion into a log approximately 9 inches long. Place the logs onto the prepared baking sheets, spacing them about 4 inches apart. Gently flatten each log to a 1-inch thickness. (10 minutes)

Recipe View Bake in the preheated oven for 20-25 minutes, or until the logs are firm to the touch. (25 minutes)

Recipe View Remove from the oven and let cool on the baking sheets for 15 minutes before transferring to a wire rack to cool completely. (15 minutes)

Recipe View Once the loaves are cooled, transfer them to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4-inch thick slices. (5 minutes)

Recipe View Arrange the slices on the baking sheets, cut-side down. Bake for an additional 8-10 minutes on each side, until the biscotti are dry and lightly toasted. (20 minutes)

Recipe View Cool completely on wire racks before storing in an airtight container.