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.
  • 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)
  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a bowl, sift (or whisk) together flour, cocoa powder, baking soda, and salt.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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).
  9. Cool biscotti on a rack. Keep in an airtight container (or freeze them if you won't eat them all in about a week).


Leave a Reply

Your email address will not be published. Required fields are marked *