Tonight Vicki and I experimented with a biscotti recipe that was sent to me by my good friend Dana Conrad. We modified it quite a bit in an experiment that turned out fantastic. Here is the recipe.
Vegan Chocolate Chocolate Chip Biscotti
Preheat the oven to 350F.
Ingredients: Add them in order, stirring after each addition.
1 1/2 Cups Sugar
4 Cups Flour (We used King Edward Unbleached All Purpose Flour)
1 Tsp Baking Powder
Mix together:
1 Cup Water
3 Tbsp Egg Replacer
1/4 Cup Torani Sugar Free Chocolate Macadamia Syrup.
2 Tsp Vanilla Extract
3 Tbsp Hershey's Special Dark 100% Cacao
Add mixture to the sugar, flour and baking soda.
1/2 Cup Enjoy Life Brand Semi-Sweet Vegan Chocolate Chips (They are smaller than regular chocolate chips)
Add Chocolate Chips to the mixture.
Mix together until the dough is stiff. You may have to kneed it with your hands to get the mixture to the right consistency.
It might end up a bit sticky, but that is OK.
Split the dough into four sections.
Cover two cookie sheets with parchment paper.
Roll each portion of dough into a long log shape and place on one of the cookie sheets.
Each log should be about 3 inches wide.
Flatten each log to about 1 inch thick.
Square off the ends.
Bake for approximately 25 minutes.
Remove from the oven and allow logs to cool.
Slice each log diagonally, starting at the lower right hand corner and slicing to the the upper left hand corner.
Place the cut side down on the baking sheet. You will need two cookie sheets for the final part of the process.
Bake for another 20-25 minutes until crispy.
Let cool, then store in a dry place.
Thank you Dana and Vicki. Everyone loved the results of this one.
Tomorrow we are going to join my sister Jeannie and spend the day at the Pike Street Market in downtown Seattle.
