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Chocolate Popcorn Biscotti

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“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!”
24-28 biscotti

Ingredients Nutrition

  • 1 cup egg substitute (or 4 eggs)
  • 1 12 teaspoons vanilla
  • 1 cup sugar plus 3 tbsp. sugar, divided
  • 3 cups air popped popcorn, ground in food processor (or blender)
  • 2 14-2 12 cups flour
  • 34 cup unsweetened cocoa powder
  • 4 teaspoons baking powder


  1. Preheat oven to 300* F.
  2. Line a baking sheet with foil and spray with cooking spray.
  3. Combine egg substitute, vanilla, and 1 cup sugar in large bowl and 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" x 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. Enjoy!

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