Ingredients
Scale
- 3 flax eggs (1/2 cup unsweetened plant-based milk, mixed with 3 tbsp ground flax seeds) Alternatively, you can use 3 large eggs.
- 1/4 cup plant-based milk, lukewarm
- 2 tbsp espresso powder or instant coffee
- 1 tsp natural vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup dried cherries
- 1 tsp baking powder
- 1/4 tsp ground cardamom (optional)
- 1/8 tsp salt
- 1/4 cup neutral-tasting oil such as grape seed, or sunflower oil.
- 1/2 cup sugar
- 1/4 cup toasted hazelnuts, chopped. Learn how to roast hazelnuts.
- For dipping:
- 1 cup vegan chocolate chips
- 1 1/2 tbsp coconut oil
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper
- In a medium bowl combine 1/2 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.
- In a separate bowl combine lukewarm plant-based milk with espresso powder, and vanilla, mix well, and set aside.
- Combine flour, dried cherries, baking powder, cardamom, and salt in a medium bowl
- Using an electric mixer, cream oil and sugar for 2-3 minutes. Slowly pour the flax eggs or regular eggs one at a time.
- Add the coffee mixture and whisk for one more minute
- Reduce speed to low and slowly add flour mixture. Mix until just combined. Fold in chopped hazelnuts.
- 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
- Remove the log from the oven and reduce the temperature to 300F
- 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.
- Once the biscotti have cooled completely, they are ready to be dipped in chocolate.
- Melt chocolate chips and coconut oil in a double boiler or in the microwave ( at 20-second intervals, stirring every 20 seconds)
- 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.
- Once the chocolate is set, place the biscotti in an airtight container.
- Prep Time: 15 mins
- Cook Time: 1 hour 5 mins
- Category: Dessert