Chocolate Drizzled Biscotti

Don’t waste your money on overpriced coffee house biscotti. It’s easy to make your own and they’ll be much lower in sodium too. But don’t skimp on everything! ADD CHOCOLATE. Here the chocolate drizzle adds visual and sensual appeal, elevating these simple cookies to a whole new level.

Yields 2 1/2 dozen.

SODIUM CONTENT: 6.7 mg per cookie


1 c. sugar
1/2 c. vegetable oil
1 T. pure vanilla extract
3 eggs
1 T. Featherweight sodium-free baking powder (sold at Whole Foods markets and online at
3 1/2 c. all-purpose flour

1/2 c. semisweet chocolate chips
1/2 t. vegetable oil


Preheat oven to 375 degrees. Lightly grease two baking sheets and set aside.

In a large mixing bowl, beat the sugar with the oil and vanilla. Add the eggs, one at a time, beating well after each. Stir in the baking powder. Gradually add in the flour, mixing well and scraping the sides of the bowl to incorporate.

Lightly flour your hands, then divide the dough into two equal parts. The dough may be sticky – this is normal. Just lightly re-flour your hands as necessary. Roll each of the two dough parts into an approx. 8-inch long cylinder. Place cylinders onto individual baking sheets, then lightly press each cylinder down to flatten to about 1 1/2 inch thickness. Place baking sheets on the middle rack in the oven and bake for 25 minutes. Remove sheets from oven, let rest a minute, then carefully, using a serrated knife, slice the baked loaves across into 1-inch slices. Gently place the cookies cut side down onto the baking sheets. Place sheets on middle rack in oven and bake 5 minutes. Remove sheets from oven, then gently flip cookies over. Place sheets again into the oven and bake 3 minutes. Remove from oven and carefully transfer cookies to a wire rack.

Place the chocolate chips into a microwave safe dish. Place dish in the microwave and heat for about 40 seconds. Remove from microwave and stir well. heat another 10 seconds if chips have not melted fully. Stir the vegetable oil into the melted chocolate, then drizzle the chocolate over the cookies. Let cookies rest until chocolate has hardened, then store in an airtight container. Note: To speed up hardening of chocolate, place cookies in freezer.

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