Name: Eggless Triple Chocolate Biscotti recipe by Somedutta Sengupta at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12
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; Milk – 3-4 tbsp; Yogurt – 1 tbsp; Semi-Sweet Chocolate Chips – 1/4 cup; Dark Chocolate Chips – ¼ cup

Ingredients Serving: 12

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
Milk – 3-4 tbsp
Yogurt – 1 tbsp
Semi-Sweet Chocolate Chips – 1/4 cup
Dark Chocolate Chips – ¼ cup

Instructions

Preheat oven to 180 degree centigrade.
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 minutes.
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 minutes at 180 degrees centigrade. 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 once they are out of the oven, let them cool and enjoy with a cup of coffee or your favorite beverage.

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