Double Chocolate Biscotti:










Presenter Amy Stopnicki, Author of Cookbook “Kosher Taste”



2 eggs

2 egg whites

1 1/2 cups sugar/coconut sugar

3/4 cup canola oil

1 tsp. vanilla extract

3/4 c. cocoa (the darker the better)

3 cups flour

1 tbsp. baking powder

1/2 tsp. salt

1/2 cup mini chocolate chips


  1. Preheat oven to 350 degrees
  2. Combine eggs, egg whites, sugar, oil, and vanilla in a mixing bowl
  3. Sift cocoa, flour, baking powder, and salt and add to wet mixture
  4. Add chocolate chips and form mixture into a dough
  5. Separate into 6 even-sized balls.
  6. Form each ball into logs that are 1 inch wide and 12 inches long
  7. Place on a parchment-lined cookie sheet and bake for 10 minutes or until set
  8. Let cool for 5 minutes. Then cut into 3/4 inch slices.
  9. Reduce heat to 325 degrees F, place slices flat side down on the cookie sheet and bake for another 15-20 minutes or until cookies are hard to the touch.