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You are here: Home » Breakfast

Coffee Hazelnut Biscotti

Aug 5, 2014 -May contain affiliate links

4.1K shares
  • 21
Jump to Recipe·Print Recipe·5 from 2 reviews

We put an extra thick layer of chocolate on these hazelnut & coffee vegan biscotti because we like to dunk them in hot coffee. So some of the chocolate melts in the coffee and some of it stays in the cookie. For a double bite of chocolatey goodness 🙂

Hazelnut & Coffee biscotti #Vegan #coffee #Chocolate #biscotti #cookies #Sodelicious #kosher

The combination of coffee and dark chocolate is probably one of the most delicious, comforting and satisfying you can find. We grew up surrounded by little gourmet coffee shops in Barcelona. And pretty much all of them serve their coffee with a little piece of good quality dark chocolate. Rich, creamy and slightly bitter, that slowly melts in your mouth after every sip.

There are so many vegan coffee drinks made with plant-based milks available, that we decided to use a  coffee-based drink to make these chocolate-dipped vegan biscotti recipe.

Naturally, we had to go with the chocolate/coffee combo and take it to the next level by creating a coffee-flavored cookie. And since biscotti are by far our favorite type of cookie, that's what we went for. Dipped in chocolate, of course!

Hazelnut & Coffee biscotti #Vegan #coffee #Chocolate #biscotti #cookies #Sodelicious #kosher
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Hazelnut & Coffee biscotti #Vegan #coffee #Chocolate #biscotti #cookies #Sodelicious #kosher

Hazelnut & Coffee Biscotti


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: https://mayihavethatrecipe.com
  • Total Time: 1 hour 20 mins
  • Yield: 24
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Ingredients

  • 3 flax eggs (½ cup unsweetened plant-based milk, mixed with 3 tablespoon ground flax seeds)  Alternatively, you can use 3 large eggs. 
  • ¼ cup plant-based milk, lukewarm
  • 2 tablespoon espresso powder or instant coffee
  • 1 teaspoon natural vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ cup dried cherries
  • 1 teaspoon baking powder
  • ¼ teaspoon ground cardamom (optional)
  • ⅛ teaspoon salt
  • ¼ cup neutral-tasting oil such as grape seed, or sunflower oil.
  • ½ cup sugar
  • ¼ cup toasted hazelnuts, chopped.  Learn how to roast hazelnuts.
  • For dipping:
  • 1 cup vegan chocolate chips
  • 1 ½ tablespoon coconut oil


Instructions

  1. Preheat oven to 350F. Line a baking sheet with parchment paper
  2. In a medium bowl combine ½ cup plant-based milk with ground flax seeds, mix well and set aside. If you are using regular eggs beat them and set them aside.
  3. In a separate bowl combine lukewarm plant-based milk with espresso powder, and vanilla, mix well, and set aside.
  4. Combine flour, dried cherries, baking powder, cardamom, and salt in a medium bowl
  5. Using an electric mixer, cream oil and sugar for 2-3 minutes. Slowly pour the flax eggs or regular eggs one at a time.
  6. Add the coffee mixture and whisk for one more minute
  7. Reduce speed to low and slowly add flour mixture. Mix until just combined. Fold in chopped hazelnuts.
  8. Turn the dough into a clean, lightly floured surface. Using your hands, form a 9"x 4"-inch log. Transfer it to the lined baking sheet and bake at 350F for 30 minutes
  9. Remove the log from the oven and reduce the temperature to 300F
  10. Once the biscotti log has cooled, cut it into approximately 24 slices. Arrange them on the prepared baking sheet and return to the 300F oven for an additional 35 minutes.
  11. Once the biscotti have cooled completely, they are ready to be dipped in chocolate.
  12. Melt chocolate chips and coconut oil in a double boiler or in the microwave ( at 20-second intervals, stirring every 20 seconds)
  13.  Dip each biscotti halfway in chocolate a couple of times, carefully shaking the excess. Place them on a tray lined with parchment, and refrigerate until the chocolate hardens.
  14. Once the chocolate is set, place the biscotti in an airtight container.
  • Prep Time: 15 mins
  • Cook Time: 1 hour 5 mins
  • Category: Dessert

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

Hazelnut & Coffee biscotti #Vegan #coffee #Chocolate #biscotti #cookies #Sodelicious #kosher

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Reader Interactions

Comments

  1. Raquel

    August 05, 2014 at 8:13 pm

    I love the combination of chocolate and coffee but i love how these have a hint of coffee allowing neither flavor to be too over powering. Great recipe and beautiful orange background!

    Reply
    • Vicky & Ruth

      August 05, 2014 at 8:54 pm

      Thank you Raquel!

      Reply
  2. emile sabbah

    August 06, 2014 at 9:02 pm

    Hi girls

    you remember me ,you did it again your receipe is so deliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiicous

    good job. if oyu need some receipes i am here to help
    Emile sabbah exec chef

    Reply
  3. Ronnie Fein

    August 07, 2014 at 8:56 am

    yep, yep, coffee and chocolate. Hard to beat that! Hungry now!

    Reply
    • Vicky & Ruth

      August 12, 2014 at 3:35 pm

      It is one of our favorite combination!!

      Reply
  4. Miriam @ OvertimeCook

    August 07, 2014 at 10:43 am

    These look amazing! I absolutely love biscotti. Yum!

    Reply
    • Vicky & Ruth

      August 12, 2014 at 3:35 pm

      Thank you Miriam! 🙂

      Reply
  5. Tami Weiser

    August 15, 2014 at 9:28 am

    vegan biscotti? what a great idea!! you ladies always have such great ideas!

    Reply
    • Vicky & Ruth

      August 21, 2014 at 11:31 am

      Thank you Tami! 🙂

      Reply
  6. Bani O'Connor-Bobb

    September 29, 2014 at 1:14 pm

    Im at work drinking black iced coffee wishing for Cococcino & this amazing biscotti!

    Reply
    • Vicky & Ruth

      September 29, 2014 at 2:09 pm

      Haha you should go grab a few containers of Cococcino, make a big batch of these and keep them in the freezer... You know, in case of emergency 😉 Happy National Coffee Day!!

      Reply
  7. Gallo

    September 10, 2018 at 11:31 pm

    Very rich and delicious, not to mention super easy! My family members just love it. Thanks for the great recipe, Vicky and Ruth!

    Reply
    • Vicky & Ruth

      September 12, 2018 at 11:46 am

      Thank you so much, we are so glad you enjoyed it.

      Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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