Chocolate Popcorn Biscotti

Chocolate Popcorn Biscotti

Yield: 24-28 cookies

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Ingredients
  • 1 cup egg substitute
  • 1 1/2 tsp. vanilla
  • 1 cup + 3 tbsp. sugar, divided
  • 3 cups air-popped popcorn, ground in food processor or blender
  • 2 1/4-2 1/2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 4 tsp. baking powder
Directions
  1. Preheat oven to 300 degrees.
  2. Line baking sheet with foil and spray with cooking spray.
  3. Combine egg substitute, vanilla, and 1 cup sugar in large bowl; mix well.
  4. Add popcorn, flour, cocoa powder, and baking powder and mix well; dough will be stiff but continue mixing until all ingredients are well combined.
  5. Sprinkle remaining sugar on work surface; divide dough into 3 equal pieces.
  6. Roll dough into 8" by 4” by ½" logs and roll in sugar lightly on all sides.
  7. Transfer logs to baking sheet, leaving a space between them.
  8. Bake 25-30 minutes.
  9. Remove from oven and allow "logs" to cool for 5 minutes.
  10. Cut logs diagonally into ½ inch slices.
  11. Arrange in a single layer on baking sheet.
  12. Bake 10 minutes; turn cookies over and bake 5-10 minutes longer until lightly browned and crisp on both sides.
  13. Cool cookies and store in airtight container.
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