Crunchy, but not rock hard, biscotti with cocoa powder, vegan chocolate chips, and pecans. The perfect cookie for dessert, breakfast, or tea time.
Biscotti is one of my favorite cookies. I love their crunchy texture, all of the different combinations of flavors that can go into them, and I adore making them.
They may require a few more steps than a traditional cookie, but they’re so easy to make.
WHY HOMEMADE BISCOTTI IS BETTER THAN STORE-BOUGHT
We all know that mostof the biscotti that you buy from a store or coffee shop is hard, like be careful not to break your teeth hard. But, our biscotti recipe is crunchy without being too hard. Think crisp and light, the perfect dipping cookie.
We perfected the texture of this cookie last year with our Cranberry Pistachio Biscotti.
The secret to making perfect vegan biscotti is aquafaba.
WHAT IS AQUAFABA AND WHY DOES IT MAKE A GREAT EGG REPLACER?
Aquafaba, or the liquid from a can of chickpeas, is the perfect vegan egg substitute. It whips up like meringue, check this post to see the magic. and it is a great binder for recipes like this one.
Three tablespoons of aquafaba is the equivalent of one whole egg, two tablespoons is the equivalent of one egg white. For this recipe we added the entire can of liquid, which is approximately three quarters of a cup.
Here’s how we made the perfect vegan biscotti.
HOW TO MAKE VEGAN BISCOTTI
- Whisk the dry ingredients until they’re completely combined, then stir in the wet ingredients. Use your hands to knead the cookie batter into a ball.
2. Divide the dough into two equal pieces and mold each one into a log, approximately 12 inches long and 3 inches wide. Place the logs on a cookie sheet lined with a silpat baking mat or parchment paper.
3. Bake the biscotti logs for 25 minutes, or until they’re firm to the touch. Remove from the oven and let cool on the pan for 15 minutes. Reduce the temperature of the oven to 300°F
4. Slice (diagonally) into half-inch thick cookies and lay them flat on the cookie sheet and bake for another 20 minutes.
HOW TO STORE VEGAN BISCOTTI COOKIES
Store your cookies in an air-tight container for up to one week. You can also freeze them for up to three months in a freezer safe container.
Make our egg and dairy-free double chocolate and pecan biscotti cookies and let us know what you think. We love to hear from you.
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- 2 cups all-purpose flour
- 2 tsp aluminum-free baking powder
- ¼ tsp ground sea salt
- ¾ cup sugar
- ¼ cup cocoa powder
- ½ tsp cinnamon
- ½ tsp orange extract
- 1 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 FL OZ" rel="nofollow">pure vanilla extract
- 2/3 cup aquafaba
- Water if necessary see note
- 1 cup pecans finely chopped
- 1 cup vegan chocolate chips We use Enjoy Life mini chips
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk the dry ingredients together and make a well for the wet ingredients. Pour the orange extract, vanilla and the aquafaba into the well and stir until just combined. Add the pecans and chocolate chips and stir until combined. Make sure your hands are clean and begin kneading the dough until the flour is fully incorporated and it forms a ball. If the dough is too crumbly, the flour may be too dehydrated. Add a tbsp of water at a time until the dough forms a solid ball. You don’t want it to be wet, just pliable.
Divide the dough evenly into two pieces and form two logs on the cookie sheet that are approximately 12x3 inches. Bake for 25 minutes and remove from the oven and let cool for 15 minutes. Reduce the oven temperature to 300°F
Gently remove the logs from the cookie sheet and place on a clean hard surface and slice diagonally into 1-inch slices. For best results use a sharp serrated knife and gently saw through the log. Don’t press to hard or you may crack the log. Patience is key! Lay the cookies flat on the cookie sheet and bake for approximately 20 more minutes or until lightly golden brown and firm.
The Nutrition Facts are an estimate only. The hydration of flour is not consistent from brand to brand. If the dough is too dry to mold, add a tbsp of water at a time until you can form it into logs. Store in an air-tight container for up to a week or freeze for up to three months.
Makes approximately 2 dozen cookies.
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