Biscotti (Chocolate-Dipped) (Vegan)
Ingredients:
- 270 g (2 1/4 cups) all-purpose flour
- 7 g (1 1/2 tsp) baking powder
- 1.5 g (1/4 tsp) salt
- 150 g (3/4 cup) sugar
- 80 ml (1/3 cup) neutral oil
- 60 ml (1/4 cup) unsweetened plant milk
- 15 ml (1 tbsp) ground flaxseed mixed with 3 tbsp water
- 4.3 g (1 tsp) vanilla extract
- 1 cup vegan dark chocolate, melted, for dipping
Features:
Soy-Free
Nut-Free
Nutrition:
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Let the baked log cool for the full 10 minutes before slicing — cutting while it's too hot causes the biscotti to crumble instead of holding a clean edge.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the Dry Ingredients: Whisk together the flour, baking powder, and salt.
- Combine the Wet Ingredients: In a separate bowl, whisk the sugar, oil, plant milk, flax mixture, and vanilla.
- Form the Dough: Combine the wet and dry ingredients into a firm dough.
- Shape & Bake: Shape into a log on the baking sheet and bake for 25 minutes, until firm.
- Cool & Slice: Let cool for 10 minutes, then slice into 1/2-inch pieces and lay cut-side up.
- Bake Again: Bake for another 10-12 minutes, flipping halfway, until crisp.
- Dip in Chocolate: Once cooled, dip half of each biscotti in melted chocolate and let set before serving.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs. Let the dough rise in a warm, draft-free spot for the best texture. Taste and adjust seasoning at the end — flavors mellow and meld as the mixture sits.
Storage: Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage. Store in an airtight container in the refrigerator for up to 5 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The salt sharpens and balances every other flavor in the dish. The sugar provides clean sweetness and helps balance acidity.
Biscotti (Chocolate-Dipped) (Vegan)
Ingredients:
- 270 g (2 1/4 cups) all-purpose flour
- 7 g (1 1/2 tsp) baking powder
- 1.5 g (1/4 tsp) salt
- 150 g (3/4 cup) sugar
- 80 ml (1/3 cup) neutral oil
- 60 ml (1/4 cup) unsweetened plant milk
- 15 ml (1 tbsp) ground flaxseed mixed with 3 tbsp water
- 4.3 g (1 tsp) vanilla extract
- 1 cup vegan dark chocolate, melted, for dipping
Why These Ingredients:
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The salt sharpens and balances every other flavor in the dish. The sugar provides clean sweetness and helps balance acidity.
Prep:
Let the baked log cool for the full 10 minutes before slicing — cutting while it's too hot causes the biscotti to crumble instead of holding a clean edge.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the Dry Ingredients: Whisk together the flour, baking powder, and salt.
- Combine the Wet Ingredients: In a separate bowl, whisk the sugar, oil, plant milk, flax mixture, and vanilla.
- Form the Dough: Combine the wet and dry ingredients into a firm dough.
- Shape & Bake: Shape into a log on the baking sheet and bake for 25 minutes, until firm.
- Cool & Slice: Let cool for 10 minutes, then slice into 1/2-inch pieces and lay cut-side up.
- Bake Again: Bake for another 10-12 minutes, flipping halfway, until crisp.
- Dip in Chocolate: Once cooled, dip half of each biscotti in melted chocolate and let set before serving.
