We kick-started the school year today. Back-to-school does not excite me even though my newly graduated middle schooler is absolutely thrilled at the idea of starting school today. They get their independent lockers this year onward and my little dame picked up a chandelier, wallpaper and rug for her locker. Well, we totally believe in “workplace personalization” 😉
Triple Chocolate Biscotti Recipe
But as much as G is ready to spring back to the groove of things, I am not. I had a tough time going to bed early, last night and waking up early, this morning. And not to mention the hectic haze that ensued thereafter. I generally drop off G to school and head to work. And once I am at work, the first thing I do, is grab a cup of coffee. And this is my “moment of the day”. Honestly, I sip my coffee and slowly sort through my to-do list for the day. It’s a time of the day that I look forward to.
I don’t generally eat breakfast before I leave my house in the morning. So more than often, there is a cereal bar that I chomp down along with my coffee.
This chomping down is very important to me. I just cannot have a cup of coffee without something to eat along with it. And that very fact has been the inspiration for many recipes that I have tried.
My Eggless Trip Chocolate Biscotti was born out of such a craving. I love Biscotti! A cup of coffee and Biscotti is the best pair ever since Batman and Robin. It’s absolute heaven to dunk one in your coffee and then forget the cares of the world. I made these eggless and that definitely helps to cut a few calories and make them a little more figure friendly. But besides that, these are delicious and really rich and sinful with the triple dose of chocolate.
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Triple Chocolate Eggless Biscotti Recipe
- Prep Time: 20
- Cook Time: 50
- Total Time: 70
- Yield: 12
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Pin RecipeDescription
A perfect accompaniment for your good ol’ cup of joe. Try out this Delicious Triple Chocolate Eggless Biscotti Recipe and try out at home.
Ingredients
- All Purpose Flour – 1 Cup
- Cocoa – ¼ cup
- Baking Powder – ¾ tsp
- Baking Soda – ¼ tsp
- Vanilla Extract – 1 tsp
- Sugar – ½ cup
- Oil – 1/3 cup
- Fat Free Milk – 3-4 tbsp
- Yogurt – 1 tbsp
- Semi-Sweet Chocolate Chips – 1/4 cup
- Dark Chocolate Chips – ¼ cup
Instructions
- Preheat oven to 350 degrees F.
- Sift flour, cocoa powder, baking soda, baking powder and sugar.
- In a bowl, add oil, milk, vanilla extract and yogurt. Mix well.
- Pour the mixture into the dry ingredients.
- Throw in the chocolate chips.
- Mix together everything in a dough with gentle hands. The dough will be stiffer than cake batter.
- Divide the dough into two equal portions and make loaves with each one of them and place on a parchment-lined baking sheet.
- Place in the oven and bake for 20 mins.
- Take out and let it cool down for at least 15 mins. It is extremely important to let it cool completely.
- Take a serrated knife and cut the loaves diagonally into half-inch thick slices. It is extremely important to use a serrated knife so that the slices are neat and there are no crumbs.
- Place on the parchment-lined baking sheet again and bake for 15 mins at 320 degrees F. They should be hardened up and all the moisture should be gone. You can choose to flip the biscottis halfway through baking the second time. Make sure to be gentle.
- Once they are out of the oven, let them cool and enjoy with a cup of coffee or your favorite beverage.
Nutrition
- Serving Size: 12
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0
Keywords: Eggless Biscotti Recipe, Biscotti Cake Recipe, Chocolate Biscotti Recipe
Hi Soma,
I loved this recipe. I have been looking for a good egg free biscotti recipe for a while now and this was a welcome surprise. I am ok with eggs, but for some odd reason dislike the very eggy flavor in traditional biscotti recipes. This has turned out very well. It’s lightly crisp with a good chocolate flavor. I reduced the oil to 1/4 cup and it hasn’t affected the texture. Also, I reduced the oven temp to 325 during the second round of baking. And here’s a tip that I discovered at Cookinglight.com biscotti recipes. Instead of baking the biscotti on their sides and flipping them over, stand them upright so that you can finish baking them the second time in one shot. Thanks!
Hi Thara, Thanks for sharing the tip and trying out the recipe. I would definitely tweak the recipe and see how it turns out.
Hi! Wondering if the nutritional values are for all 12 biscottis or just 1. It looks way too high for just 1.
Hi Alankrita,
It’s for the entire recipe. Thanks for stopping by!
Best,
Soma
Hi, I want to make these for a family trip in a larger batch, so I wanted to know how long these would last. The yogurt and milk might reduce the shelf life and these might not last as long as other biscotti. Also has anyone attempted these with quinoa or almond flour? I would prefer to avoid refined flour.
Thanks in advance
Tanvi
Yes yogurt and milk does reduce shelf life. However, since you are baking them two times, most of the moisture is gone. I think they would last for a good 5-6 days. Store in an airtight container.