Chocolate hazelnut biscotti have always been one of my favorites. My mom makes them every year for the holidays, so this year, I decided the holidays just wouldn’t be complete without a vegan version of these. So I made one up… Turns out, they may be even better than the original non-vegan version. Especially since my mom now wants my recipe 😀
© David James Di Pardo 2011
Chocolate Hazelnut Biscotti
Makes about 2 dozen
- 1/4 cup almond, or other nondairy milk
- 2 tablespoons ground flax seeds
- 1/2 cup canola oil
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup dark cocoa powder
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
- 1/2 cup hazelnuts, toasted, skins removed, and chopped
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of an electric mixer beat together the milk and flax seeds until smooth. Add the oil, sugar, and vanilla and mix to combine.
Sift in the flour, cocoa powder and baking powder. Stir to form a smooth dough, and then knead in the chocolate chips and hazelnuts, pushing any pieces that pop out back into the dough.
Form a log about 10-inches long by 4-inches wide on the baking sheet, using a rubber spatula to even the edges and flatten the ends. Bake for 30 minutes until the log in firm and puffed. Place the baking sheet on a wire rack, turn off the oven and allow the log to cool for at least 45 minutes.
Preheat the oven to 325°F. Very carefully slide the cooled log off the lined baking sheet and onto a cutting board. With a sharp, heavy serrated knife cut the log into 1/2-inch thick slices, using one quick and firm motion, pressing down into the log.
Very gentled move the slices back to the baking sheet, standing them on their bottom edge if possible. Bake the slices for 26 to 28 minutes. The slices should appear dry and any visible nut pieces should appear lightly toasted. Allow the biscotti to cool for 15 minutes on the backing sheet and then carefully more to wire racks to cool completely.
Once cooled store in an airtight container for up to a week or freeze for up to 3 months.