Recipe by Sharon123
I haven't tried this, but it looks so interesting, I'm posting to try later. From the Popcorn site, made for kids. A Fun Fact: Popped corn has only 31 calories per cup, and oil popped corn has only 55 calories per cup!
Top Review by Prose
These were fun to try and a great way to add some fiber to my afternoon coffee break. I made them as directed, except that I added some vegan chocolate chips. I was glad I did because the chocolate flavor of the biscotti itself was not very intense. My dough came out rather dry and difficult to shape. Next time I might add a little soy milk. Made for Veg*an Swap, March 2010. PS: I used this method to pop the popcorn: Recipe #71499
- 1 cup egg substitute (or 4 eggs)
- 1 1⁄2 teaspoons vanilla
- 1 cup sugar plus 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 teaspoons baking powder
Directions See How It's Made
- 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!