November 21st, 2024
Recipes
Chocolate Almond Biscotti
Valentina P
- Difficulty
•
- Time 75" plus chill time
We love this biscotti recipe because it has a ton of crunchy almonds and a dark chocolate dip. Perfect with coffee or almond milk. Vegan option.
How To MakeDiet Type: Classic
Shopping List
-
For the Biscotti
- 2 cups all purpose flour (or gluten-free blend)
- 1 cup cane or coconut sugar
- 2 cups whole roasted almonds
- 3 large eggs (plant-based, see Note 1)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon orange zest (optional)
- 1 egg, beaten (for the egg wash) For Chocolate Dip
- 1/2 cup chocolate chips
- 2 tablespoons coconut oil, melted
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Step 2: Mix together the flour, sugar, cinnamon, and baking powder. In another bowl, whisk the eggs, vanilla, and optional orange zest. Pour the wet ingredients into the dry ingredients.
- Step 3: Use your hands to work the batter into a dough. Flour your hands periodically to help prevent sticking. It will seem like the batter will not come together, but as you keep kneading it, a dough will form. Add in the almonds and work them evenly into the dough. Yes, there are a lot of almonds in this. Divide the dough ball into 2 parts.
- Step 4: Lightly flour a cutting board and roll each dough half into a log (about 8 inches long, 2 inches wide, and 3/4 inch tall). Transfer the logs to the lined baking sheet, leaving plenty of space between them.
- Step 5: Brush the egg wash over the tops and sides of the biscotti. Avoid having the wash pool under the loaves.
- Step 6: Bake the biscotti logs for 30 minutes, or until golden and firm. Set on a cooling rack and rest for at least 30 minutes.
- Step 7: After cooling, slice the logs into cookies about 3/4-inch thick. Use a serrated knife for best results (so you can slice through the almonds). Place the slices on their sides on the baking sheet.
- Step 8: Preheat the oven to 300 degrees Fahrenheit. This is the 'twice-baked' part. If you prefer softer biscotti, skip this second bake. Bake the biscotti on their sides for 30 to 45 minutes, depending on how crunchy you like them. Cool fully before the optional chocolate dip.
- Step 9: Chocolate time! In a small bowl, melt the chocolate and coconut oil together with a double boiler or in 15 second increments in the microwave.
- Step 10: Dunk or drizzle the biscotti with the melted chocolate, allowing any excess to drip off back into the bowl. Place the biscotti on a cooling rack with a sheet of parchment paper underneath to catch any drips. Refrigerate. Once hardened, gently remove the biscotti from the cooling rack.
- Serve: Enjoy. Freezes well.
Recipe Notes
Note 1: To make this a plant-based biscotti, substitute the eggs with 3/4 cup of applesauce. Make a plant-based egg wash by stirring together 2 tablespoons non-dairy milk + 1 tablespoon maple syrup.
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Chocolate Almond Biscotti
PT1H15M 2 cups all purpose flour (or gluten-free blend) 1 cup cane or coconut sugar 2 cups whole roasted almonds 3 large eggs (plant-based, see Note 1) 1 teaspoon vanilla extract 1 teaspoon cinnamon 1 teaspoon baking powder 1 teaspoon orange zest (optional) 1 egg, beaten (for the egg wash) 1/2 cup chocolate chips 2 tablespoons coconut oil, melted Gluten Free Vegan 30 Servings
Ingredients:
