Best Chocolate Popcorn Biscotti Recipes

CHOCOLATE POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
• Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
• Bake in preheated oven for 30 minutes, stirring several times.
• Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

CHOCOLATE POPCORN BISCOTTI

Steps:

• Preheat oven to 300* F.
• Line a baking sheet with foil and spray with cooking spray.
• Combine egg substitute, vanilla, and 1 cup sugar in large bowl and mix well.
• Add popcorn, flour, cocoa powder, and baking powder and mix well; dough will be stiff but continue mixing until all ingredients are well combined.
• Sprinkle remaining sugar on work surface; divide dough into 3 equal pieces.
• Roll dough into 8" x 4" by ½" logs and roll in sugar lightly on all sides.
• Transfer logs to baking sheet, leaving a space between them.
• Bake 25-30 minutes.
• Remove from oven and allow "logs" to cool for 5 minutes.
• Cut logs diagonally into ½ inch slices.
• Arrange in a single layer on baking sheet.
• Bake 10 minutes. Turn cookies over and bake 5-10 minutes longer until lightly browned and crisp on both sides.
• Cool cookies and store in airtight container. Enjoy!

UNION SQUARE CAFE'S CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
• Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
• Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
• Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.