Biscotti are Italian cookies that are twice baked, which of course means they’re twice as good.
Note: This recipe makes roughly 30 pieces of biscotti.
Chocolate-Chip Walnut Biscotti
Biscotti are Italian cookies that are twice baked, which of course means they're twice as good. This recipe makes roughly 30 pieces of biscotti.
Author: APB: Eats
- 2 flax eggs (2 tablespoons ground golden flax seed + around 5 tablespoons water)
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons non-dairy butter (I use Earth Balance Soy-Free Spread)
- 1 cup vegan granulated sugar (I use Florida Crystals Raw Cane Sugar)
- 1 cup walnuts, chopped
- ¾ cup semisweet vegan chocolate chips
- 1 to 2 tablespoon confectioners' sugar (I use Florida Crystals Organic Powdered Raw Cane Sugar)
- Preheat oven to 350 degrees.
- In a small bowl, combine ground flax seed and water. Stir well and let rest. Mixture will become goopy like an egg within a few minutes. Set aside.
- In a bowl, sift (or whisk) together flour, cocoa powder, baking soda, and salt.
- In a separate bowl using an electric mixer, beat butter and granulated sugar until light and fluffy. Add flax eggs and beat until mixture is well combined.
- With a wooden spoon, stir flour mixture into butter mixture until a very stiff dough is formed. (Don't be alarmed at how stiff the dough is!) Stir in chopped walnuts and chocolate chips.
- Line a large baking sheet with parchment paper. Using your hands, form dough into 2 slightly flattened logs (make each log around 12 inches long and 2 inches wide, and you'll have it right). Using a sifter, dust each log with confectioners sugar.
- Bake logs for 30-35 minutes (they should be slightly firm to the touch). Remove from oven (but do not turn oven off!) and cool on the baking sheet for around 5 minutes.
- Gently slide the biscotti logs onto a cutting board. Using a serrated knife, gently cut them diagonally into ¾-inch slides being careful not to let them break. Place the biscotti, cut sides down, back on the baking sheet. Bake for 10 minutes (until they're crisp).
- Cool biscotti on a rack. Keep in an airtight container (or freeze them if you won't eat them all in about a week).