Double Chocolate Biscotti II

Recipe View Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. (5 minutes)

Recipe View In a large bowl, cream together the sugar, olive oil, and margarine until smooth. Stir in the egg substitute and vanilla extract until well combined. (5 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. Fold in the chopped milk chocolate. (10 minutes)

Recipe View Cover the dough and chill in the refrigerator for 10 minutes to make it easier to handle. (10 minutes)

Recipe View Divide the chilled dough in half. On a lightly floured surface, roll each portion into a 9-inch long log. Place the logs onto the prepared baking sheets, spacing them about 4 inches apart. Gently flatten each log to a 1 1/2-inch thickness. (10 minutes)

Recipe View Bake in the preheated oven for 20-25 minutes, or until the logs are somewhat firm to the touch. Remove from oven and let cool on the baking sheets for at least 30 minutes. (45 minutes)

Recipe View Using a serrated knife, carefully slice each log crosswise into 1/2-inch thick biscotti. (10 minutes)

Recipe View Arrange the biscotti slices, cut-side down, on the baking sheets. Return to the oven and bake for an additional 8-10 minutes per side, until crisp and golden brown. (20 minutes)

Recipe View Transfer the biscotti to wire racks to cool completely. Store in an airtight container at room temperature. (30 minutes)