Chocolate Hazelnut Biscotti (vegan)
Printed from Inclusive Kitchen — Chocolate Hazelnut Biscotti
Chocolate hazelnut biscotti is a delightful twist on the classic Italian cookie, perfect for dipping in coffee or tea. Traditionally, biscotti are twice-baked, resulting in a crunchy texture that pairs beautifully with warm beverages. This vegan version swaps out eggs and dairy for plant-based alternatives, ensuring that everyone can enjoy these treats without sacrificing flavor or texture.
The combination of rich cocoa and toasted hazelnuts creates a symphony of flavors that dance on your palate. Each bite offers a satisfying crunch, followed by the smoothness of chocolate and the nutty essence of hazelnuts. And let’s be honest, who can resist a cookie that’s both delicious and makes you feel a little fancy? Just remember, if you eat too many, you might need to start calling them “biscotti-ccino” instead of just biscotti!
Historically, biscotti originated in the Tuscan region of Italy, where they were made to withstand long journeys. The twice-baking process ensured that they were dry and durable, making them ideal for travelers. Today, they are enjoyed worldwide, often flavored with various nuts, spices, and even chocolate. This vegan rendition honors that tradition while making it accessible for those following a plant-based lifestyle.
So, whether you’re enjoying a quiet moment with a cup of coffee or hosting a gathering, these chocolate hazelnut biscotti will surely impress. They also make a wonderful gift, beautifully packaged in a jar or box. Just be prepared for the compliments—and maybe a few requests for the recipe!
Ingredients
- 2 cups all-purpose flour
- 0.5 cups cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cups unsweetened almond milk
- 0.25 cups coconut oil
- 1 teaspoon vanilla extract
- 1 cups chopped hazelnuts
- 0.5 cups dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 0.5 cups of cocoa powder, 1 teaspoon of baking powder, and 0.5 teaspoon of salt. This dry mixture forms the base of your biscotti.
- In a separate bowl, combine 1 cup of granulated sugar, 0.5 cups of unsweetened almond milk, 0.25 cups of melted coconut oil, and 1 teaspoon of vanilla extract. Mix until well combined; this will add moisture and flavor.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. It should be slightly sticky but manageable. If it feels too dry, add a splash more almond milk.
- Fold in 1 cup of chopped hazelnuts and 0.5 cups of dairy-free chocolate chips. This is where the magic happens—those crunchy nuts and melty chocolate will elevate your biscotti.
- Transfer the dough to the prepared baking sheet and shape it into a log about 12 inches long and 3 inches wide. Make sure it’s even, as this will help it bake uniformly.
- Bake the log in the preheated oven for 25 minutes. It should be firm to the touch and slightly cracked on top. This first bake is crucial for achieving that classic biscotti texture.
- Remove the log from the oven and let it cool for about 10 minutes. This cooling period makes it easier to slice without crumbling.
- Using a sharp knife, slice the log diagonally into 1-inch thick pieces. The diagonal cut gives you more surface area for that delightful crunch.
- Place the sliced biscotti back on the baking sheet, cut side up. Bake for an additional 15 minutes, flipping them halfway through to ensure even crispness.
- After the second bake, the biscotti should be dry and crunchy. Let them cool completely on a wire rack before serving or storing.
- Store your biscotti in an airtight container at room temperature for up to two weeks. They also freeze well, so feel free to make a double batch!
- Enjoy your chocolate hazelnut biscotti with a cup of coffee or tea. They make a perfect afternoon treat or a delightful gift for friends.
- And remember, these biscotti are so good, you might just want to keep them all to yourself—no judgment here!
Nutrition (per serving)
- Calories: 120
- Carbs g: 15
- Protein g: 2
- Fat g: 6
- Sugar g: 5
