Homemade Vegan Biscotti

These chocolate dipped vegan biscotti add a dose of decadence to your coffee break or tea time. Easy twice baked cookies, dotted with chocolate chips, covered in velvety melted chocolate, and sprinkled with crunchy almonds! 

Of all the cookie options, biscotti isn't very common in America. Thank goodness, they’re around in coffee shops, specialty stores, and some restaurants, but they aren’t as commonplace here as they are in many of the countries we’ve visited.  

It's a cookie, yes, but biscotti is not eaten like any ol’ cookie. These oblong slice-shaped cookies are specifically made to be dunked. Traditionally, biscotti was dunked in an Italian dessert wine called Vino Santo–which I’ve never tried but boy does it sound decadent! Here in America, coffee is the typical 'dunkee' of choice, but there's also vegan hot chocolate, and these crunchy cookies pair so well with a glass of cold dairy-free milk, too. 

My goal is to spread the joy of a crunchy biscotti cookie dunked in a delicious beverage to as many people as possible! It all starts with sharing my recipe for chocolate-dipped vegan biscotti with you right here, right now. 

Vegan Biscotti Ingredients

For the Biscotti:

• All-purpose flour - The best flour for biscotti is all-purpose flour (also known as plain flour). AP flour provides a good balance of protein and gluten, which helps give biscotti its characteristic texture–crisp and crunchy yet tender inside. However, you can also experiment with other types of flour to suit your preferences or dietary needs, see my Chef Tips section for more info on other flours. 
• Organic cane sugar - This is my classic go-to sweetener in most baking recipes. Organic sugar is considered vegan, whereas regular refined cane sugar is not. 
• Baking powder - Baking powder is not traditionally used in biscotti recipes, but I wanted to experiment, and the results are amazing. The baking powder adds a bit of a lighter texture and makes the biscotti less firm. 
• Sea salt - Adding a touch of salt to baked goods doesn’t make them salty, it just enhances the other flavors of the chocolate, vanilla extract, and almonds. 
• Vegan chocolate chips - Many chocolate chip options contain milk and/or refined sugars which are both not vegan-friendly, so be sure to check your package carefully. I like Pascha Organic Dark Chocolate Chips for my baking recipes, and they are featured on our Best Vegan Chocolate taste test and review. 
• Egg substitutes - I tested this recipe with chia eggs and really like the results, but if you feel like experimenting with another vegan egg substitute, go for it! Directions for making the chia eggs are in my Chef Tips section below. 
• Vanilla extract - Adds a floral flavor and aroma, and though typically thought of as “opposite chocolate”, actually enhances the flavor of chocolate! You can use vanilla extract or vanilla paste here. 
• Extra virgin olive oil - It adds moisture, richness, and a unique flavor profile to the biscotti. Choose quality olive oil, one with a good flavor and a fruity aroma.  
• Water - A splash of water helps to bring the dough together so that you can form it into the proper shape. 

For the Topping:

• Melted vegan chocolate - To make a dip for these vegan biscotti cookies, I used some of the same vegan chocolate chips I used in the dough. You could use any vegan chocolate you like though. If it’s in bars or blocks, chop it up before melting. Tips for melting chocolate are found below in my Chef Tips section. 
• Chopped almonds - To sprinkle on the melted chocolate before it hardens, for a nice crunch and additional flavor! Chopped walnuts would be delicious here as well.

How to Make Vegan Biscotti

1. Prep and combine. Preheat the oven to 350℉ and line a baking sheet with parchment paper. In a large bowl, combine the AP flour, cane sugar, baking powder, chocolate chips, and salt. 
2. Mix. Stir until the dry ingredients are well combined.
3. Combine wet ingredients. In a small bowl, combine your 3 egg replacers, the olive oil, vanilla extract, and 2 Tbsp water. Whisk by hand for about 15 seconds.
4. Make the dough. Add the wet mixture to your dry ingredient mixture and stir until just combined. It will be a bit sticky! 
5. Divide the dough. Lightly flour your hands and divide the dough into two equal portions in the bowl. 
6. Shape and bake. Pick up one half of the dough and shape into a long roll that is about 8" x 3" thick. Lay on the parchment paper lined baking sheet. Repeat with the other half of the dough and place it on the parchment paper next to the first, leaving about 3” space between the two. Flatten the rolls until they are about ¾" thick. Bake in the preheated oven for 10 minutes, then rotate the baking sheet and bake until lightly golden brown, about another 10-15 minutes. 
7. Cool and slice. Remove the loaves to a cooling rack and let them sit about 10 minutes, until cool enough to handle. Place each loaf on a cutting board and cut across into slices that are about ¾" wide.
8. Bake again. Place the slices–facing a cut side down–back on the parchment paper lined baking sheet, and bake until golden, about 15-18 more minutes. 
9. Add toppings. Remove your biscotti from the oven and place on a cooling rack until cool. Dip the cookies into melted chocolate and sprinkle with chopped almonds if desired. Make sure to add the chopped nuts before the chocolate hardens, otherwise they won’t stick. 
10. Serve. Once the chocolate hardens, these cookies are ready to eat! Enjoy your biscotti with your favorite beverage for dunking. 

Watch Us Make Vegan Biscotti

Chef Tips 

Making vegan egg substitutes. I used chia “eggs” for this recipe, and they’re actually my main go-to when it comes to replacing eggs in most baked recipes. To make 3 chia eggs, combine 3 Tbsp chia seeds (either black chia or white chia seeds work fine) and 9 Tbsp water. Stir and let the mixture thicken–it should turn into a gooey, gel-like consistency. 

Making melted chocolate topping. For this you’ll want to use a handful of chocolate chips, or chop up part of any vegan chocolate bar you like. Place the chocolate in a microwave safe dish and cook on medium for 15 seconds, stir, and cook on medium 10 more seconds. The chocolate should be just about melted at this point, if not, continue at 10 second intervals with stirring until it is. 

Baking with different flours. I used plain all-purpose flour in this recipe, but you could try other flours or blends if you’re in the mood for experimentation! Some alternatives include: 

• Cake Flour: has a lower protein content, which can result in a lighter and more delicate biscotti. However, it may yield a slightly softer texture, so adjust your baking time accordingly.
• Whole Wheat Flour: can add a nutty flavor and extra fiber to your biscotti. However, whole wheat flour has a higher protein content and absorbs more moisture, so you may need to adjust the liquid ratio in your recipe.
• Almond Flour: also known as almond meal, this flour can be used alone or in combination with other flours. It adds a rich, nutty flavor and a dense texture to the biscotti.

How to Store 

At Room Temperature. Allow your biscotti to cool completely before packing them into an airtight container or resealable zip-top bag. They can be kept at room temperature for several weeks, but humid weather may cause them to lose their crispness or go stale sooner. 

Freezing. Biscotti are a great freezer-friendly item! Place the cooled biscotti in a freezer-safe container or freezer bag, removing as much air as possible before sealing, then store them in the freezer for up to 3 months. To Thaw: allow the biscotti to rest at room temperature until thawed. 

📋 Recipe