Pair these cookies with your afternoon tea/coffee for the perfect pick me up. Ciao 4 pm energy slump, you have officially become history!
Since making biscotti for the first time (hmm my Cranberry Orange ones) I’ve become a biscotti snacker. So Italian. One bite and here I am sitting at a coffee shop patio in Rome!
It turns out biscotti is dang easy to make. The only extra effort is that you bake them twice. But it ain’t no thing, you first really-bake them, then you slice and fake-bake them again for like 5 minutes. Doesn’t even count!
You just need to make sure the dough is heavy (heavier than cookie dough) because otherwise you might end up baking muffin tops. Just make sure to add enough flour (but not too much!) which might depend on how creamy your almond butter is). Or use a food scale, drippy almond butter, and follow my recipe to the gram (always the most convenient option).
PS. If you like these cookies, you might also like my Thin and Crispy Vegan Chocolate Chip Cookies and Vegan Chocolate Peppermint Thumbprint Cookies, both of which are also perfect for coffee break!
Chocolate Almond Biscotti
Ingredients
- 1 flax egg sub 1 large egg beaten
- 3 tbsp drippy almond butter (48 g) sub other drippy nut/seed butters
- 1/4 cup sugar (48 g)
- 1/2 tsp vanilla extract
- 1 cup + 2 tbsp flour (135 g)
- 1 tsp baking powder
- 1/4 cup almonds (30 g) sub other nuts
Chocolate coating
- 1/2 cup chocolate chips (90 g)
- 1 tsp coconut oil (5 g)
Instructions
- Preheat oven to 375F and line a cookie sheet with parchment.
- In a medium bowl, combine flax with water and let it thicken 10 minutes.
- Add to the bowl almond butter, sugar, almond extract until well blended.
- Add most of your flour, make a well in the center and add baking powder (optional pinch of salt), roughly stir the baking powder into the flour.
- Stir all to form a heavy dough. If it's still sticky add more flour 1 tbsp (7g) at a time. Fold in almonds.
- Form a long roll of dough (use a lightly floured surface if it helps) and place on the cookie sheet.
- Press down to about 1/2 inch thick.
- Bake until golden brown about 20-25 minutes. Let the baked roll cool for a few minutes.
- Slice into 16 and place the slices cut side up back on to the cookie sheet. Bake another 5-10 minutes until nicely toasted.
- Let biscotti cool completely while melting together chocolate and coconut oil.
- Dip each biscotti and cover with 1 tsp chocolate and set back on the parchment (there will be chocolate left to use elsewhere). Refrigerate to set the chocolate and enjoy!
Notes
- To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
- We let our biscotti stay nice and crunchy in room temperature. They were consumed pretty quickly but I’ll bet they’ll stay fresh a few days at least!
- For a milder more classical biscotti, use all purpose flour and white sugar. We loved the more “rustic” biscotti with the whole wheat flour and coconut sugar though!
