If this blog accurately reflected the amount of biscotti that has come out of my kitchen in the last couple of months, I would have to seriously consider changing my blog name to The Biscotti Merchant. A couple of months ago, I made this Vegan Almond Biscotti and have been obsessed with finding a chocolate version that I like just as much. I found a ton of different recipes to try. Some used eggs, others just the whites. Some used oil, some used butter, some used both and others used none. I wasn’t sure how these ingredients affected the final texture, so like an obsessive baking weirdo, I just tested them all. I’m not even kidding, but I’ve literally made about 20 batches of biscotti in the last few months.
The good news is, I found a favorite! By far, the winner was David Lebovitz’s Chocolate Biscotti. It calls for whole eggs but no butter or oil. It’s crunchy enough to be distinguishable as biscotti and not just a biscotti shaped cookie, but it’s not so hard that it will break your teeth. The best part is that these biscotti get better with age. I actually liked them better on day 3 than when they were freshly baked.
I decided to veganize David Lebovitz’s original recipe by replacing the egg with a chia egg, although you can use a regular egg in this if you prefer (you’ll just need to omit the water). I also replaced some of the flour with leftover hazelnut meal from making hazelnut milk, but you could also use almond or pecan meal in its place. This recipe makes a small batch of biscotti, but can easily be doubled.
Oh, and I don’t want to sound like Ina or anything, but use good cocoa powder, The majority of the flavor in these biscotti comes from the cocoa powder. My absolute favorite brand is Valrhona which I’ll splurge on once in a while, but I usually use Cacao Barry, which is a little more reasonable and also excellent quality.
- 1/2 cup all-purpose flour
- 1/4 cup good quality Dutch process cocoa powder
- 3 tablespoons hazelnut meal
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground chia or flax seeds
- 3-4 tablespoons water
- 1/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/3 cup coarsely chopped toasted hazelnuts, divided
- 1/4 cup chocolate chips (I used Enjoy Life brand mini chocolate chips)
- Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, hazelnut meal, baking soda, and salt. If your hazelnut meal is clumpy, you can pulse the dry ingredients together in a food processor.
- In a large bowl, whisk together the ground chia seeds and 3 tablespoons of the water and let sit for a couple of minutes.
- Whisk in the sugar and vanilla extract.
- Add the dry ingredients into the wet ingredients and stir gently to combine. Add the remaining tablespoon of water as needed until the dough just comes together without getting too sticky.
- Add about 2/3 of the chopped hazelnut and the mini chocolate chips and gently knead them into the dough with your hands.
- Roll the dough out into a long rectangle (about 2 1/2 inches wide) and press the remainder of the hazelnuts on top of the dough.
- Bake for 25 minutes until the dough is firm.
- Cool the biscotti on a wire rack for 15 minutes.
- Using a serrated knife, cut the biscotti diagonally into 1/2-inch slices.
- Place the biscotti back on the baking sheet and bake for an additional 10 minutes on each side.
- Cool completely on a wire rack before serving.
Recipe adapted from David Lebovitz