Dairy-Free Chocolate Biscotti

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) for optimal results. To prevent cookies from sticking, line your baking sheets with parchment paper.

In a large mixing bowl, cream together the sugar, olive oil, and margarine until you achieve a smooth consistency. Introduce the egg substitute and vanilla into the mixture, blending well to combine. Next, incorporate the flour, cocoa powder, and baking powder into the wet ingredients, gradually stirring until a uniform dough forms. Stir in the chopped candy bar to add flavor and texture.

Allow the dough to rest for 10 minutes, giving it time to firm up. Divide the dough into two equal portions and shape each portion into a 9-inch long log.

Place the logs onto the prepared baking sheets, leaving approximately 4 inches of space between each cookie to allow for even cooking. If necessary, place the logs on separate baking sheets to accommodate their size.

Bake the cookies in the preheated oven for 20-25 minutes, or until they are somewhat firm to the touch. Remove from the oven and let cool on the baking sheets until they have cooled enough to handle.

Remove the baked loaves from the baking sheets and cut each one crosswise into 1/2-inch thick slices using a sharp knife. Place the slices, cut side down, back onto the baking sheets and toast on each side for an additional 8-10 minutes. Finally, cool the cookies on wire racks and store them in an airtight container.