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Oats And Chocolate Biscotti served in a cup
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5 from 1 vote

Oats And Chocolate Biscotti - Eggless Recipe

Biscotti’s are Italian cookies that are baked twice to make them extra crunchy. The biscotti’s have a long shelf life because of the fact that they are baked twice which gets rid of maximum moisture in them. This is also the reason they are very crispy.
Prep Time10 minutes
Cook Time40 minutes
Cooling time -15 minutes
Total Time1 hour 5 minutes
Course: Baking recipes, Cookies, Dessert recipe, Eggless
Cuisine: Italian
Diet: Low Lactose, Vegetarian
Servings: 20 Chocolate Biscotti
Calories: 94kcal
Author: Sandhya Ramakrishnan

Equipment

  • Cup
  • bowl
  • Stand Mixer
  • Baking sheet
  • Oven

Ingredients

  • 1¼ cup All Purpose flour
  • ½ cup Rolled oats
  • 1 tablespoon Cocoa powder
  • ¼ cup Bitter sweet chocolate
  • 2 tablespoon Chocolate chips I used mini chips
  • ¾ cup Confectionary sugar
  • ½ teaspoon Baking soda
  • 1 teaspoon Baking powder
  • ½ cup Butter room temperature
  • 1 teaspoon Vanilla extract
  • ⅛ teaspoon Salt

Instructions

  • In a microwave safe bowl, melt the bitter sweet chocolate and whisk it well to dissolve all the lumps. You could also melt the chocolate over the stove top over a double boiler.
  • Combine all purpose flour, oats, baking soda, baking powder, cocoa powder and salt in a bowl.
  • In a stand mixer or using a hand mixer, beat the butter and the sugar until it turns smooth. Now add the melted chocolate, vanilla extract and give it good mix.
  • Add the dry ingredients, chocolate chips and mix it slowly to form dough. If the dough appears sticky, add a tablespoon or more of flour. If the dough appears too crumbly, add a tablespoon or so of milk until it forms stiff dough.
  • Form the dough as two logs and place it on a parchment lined baking sheet. I made the logs about 7 inches long by 3 inches wide.
  • Bake in a preheated 350 F oven for around 25 mins.
  • Now take the logs out and after 5 mins place it a cooling tray. The logs would be very soft to touch as soon as you take them out of the oven. Leave to to harden in the tray for about 5 mins and then transfer it to the cooling rack.
  • After 10 mins, slice the logs diagonally to about ½ inch in thickness. Arrange them on the baking sheet cut side down and bake for 5 mins. Flip it over and bake for 5 more mins.
  • Remove from oven and cool it entirely on the cooling rack.
  • Store the Oats and Chocolate Biscotti in an airtight container.

Nutrition

Calories: 94kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 104mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Calcium: 17mg | Iron: 1mg