Eggless Oats Chocolate Biscottis:

For this month's HBC, the choice was to do Biscotti.. I have baked Biscotti twice before and loved it both times.Eggless Pistachio Tutti Frutti and Orange Biscotti and Pistachio Cardamom Biscotti are the other two... This one is little different with chocolate in it and has a great deep dark chocolate flavor.. A great thing about biscotti is its crunch and its shelf life.. Love this with coffee or juice as an evening snack.. So yummy!!

 

Ingredients

All purpose flour - 1 1/4cup
Oats - 1/2cup
Cocoa powder - 1 table spoons
Melted chocolate - 1/4 cup
Chocolate chips - 1/4 cup
Powdered Sugar - 3/4cup
Baking powder - 1 tea spoon
Baking soda - 1/2 tea spoon
Unsalted Butter - 1/2 cup (room temperature)
Vanilla extract - 1 tea spoon
Salt - 1/8 tea spoon

Method

Sieve all purpose flour, baking powder, cocoa powder and baking soda and set aside
Grind oats to a powder and add oats powder and salt to the dry ingredients
In another bowl, beat the butter and sugar well until light and fluffy
Add vanilla extract and melted chocolate and beat it well
Preheat the oven to 180 degrees C
Line a baking tray with parchment paper and set aside
Slowly add the dry ingredients to the wet ingredients and mix well
Add the chocolate chips and fold it in
Make 2 logs of the dough and arrange it on the baking tray
Bake the logs in the preheated oven for 20 - 25 minutes
Remove from the oven and allow it to cool for 10 minutes
With a sharp knife cut 1 inch thick strips of the dough and arrange it on the parchment paper lined baking tray

 

Make them stand on their side and bake it at 180 degrees C for 5 - 7 minutes
Remove from the oven and flip the biscotti and bake again for another 5 minutes
Allow it to cool completely on a cooling rack
Enjoy with coffee or as is!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34.