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eggless chocolate biscotti on the plate

Eggless Chocolate Biscotti / Double Chocolate Biscotti

By Jigna
These Eggless Chocolate Biscotti are delightful and studded with chocolate chips. They are twice-baked and have a crispy and crunchy texture, making them perfect for dipping in a hot or warm drink!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Cuisine American
Course Snack
Diet Eggless, Vegetarian
Servings 18 Biscotti

Ingredients
  

  • 2 tablespoon cornstarch
  • 4 tablespoon water
  • 2 cups (260g) all-purpose flour
  • ⅓ cup (30g) cocoa powder
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (114g) unsalted butter softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla
  • 2 tablespoon milk
  • 1 cup (170g) semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper. Set aside.
  • Mix 2 tablespoon cornstarch with 4 tablespoon of water in a small bowl and set aside.
  • Sift the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
  • In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides and the bottom of the bowl as needed.
  • Add cornstarch mixture and vanilla, and beat until everything is combined. Scrape down the sides of the bowl.
  • Turn the mixer on low, add the dry ingredients and milk, and mix until just combined. Next, add the chocolate chips and mix to distribute thoroughly.
  • Place the dough onto a prepared baking sheet and divide it into two equal parts. Shape each dough into a log about 8-9 inches long and 2½ inches wide.
  • Keep both the logs on a baking sheet with at least 3-4 inches of space between them. If using a small baking sheet, bake one log at a time.
  • Bake for 20-25 minutes or until the top is firm to touch and a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow to cool on the cookie sheet. Carefully transfer the logs to a cutting board while still slightly warm.
  • Cut the logs into even diagonal slices about ¾-inch wide using a serrated knife. Transfer the biscotti back onto a baking sheet, laying them flat with a bit of space between them.
  • Return the biscotti to the oven and bake them again at 350°F (180°C) for 15 minutes or until crisp.
  • Remove from the oven and allow them to cool completely on the baking tray.
  • The biscotti can be kept in an airtight container for two weeks.

Notes

Flour: For the perfect biscotti, make sure to measure the flour correctly. I will suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
Measuring: Like flour, I recommend using a kitchen scale for cocoa powder. Too much of it will ruin the taste of biscotti.
Do Not Overmix: Overmixing the dough will end up in dense and crumbly biscotti.
Butter: Butter should be softened to room temperature before creaming the butter and sugar.
Baking: Every oven is different, so the baking time may vary. For the first bake, keep an eye on the oven after 20 minutes. If you prefer slightly tender biscotti, you can cut the baking time for the second bake. However, biscotti will continue to harden as they cool.

Nutrition (Approximate Values)

Calories : 194kcalCarbohydrates : 26gProtein : 3gFat : 9gSaturated Fat : 6gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 3gTrans Fat : 0.2gCholesterol : 14mgSodium : 103mgPotassium : 99mgFiber : 2gSugar : 12gVitamin A : 165IUVitamin C : 0.003mgCalcium : 34mgIron : 2mg
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