Chocolate Dipped Vanilla Biscotti adds decadence to your morning coffee. Easy twice baked cookies with a little sumpin’ sumpin’ to enjoy as you relax.
Biscotti is something that isn’t very common in America. It’s around, thank goodness, like in Starbucks, specialty stores and a few restaurants but it isn’t really all over the place.
It’s a cookie but not eaten like a cookie. It’s to be dunked. Just like Chocolate Dipped Vanilla Biscotti. You have a choice of dunking methods too. Here, in America, coffee is the ‘dunkee’ of choice but there’s also hot chocolate and when you have a nice glass of dairy free milk these Chocolate Dipped Vanilla Biscotti are especially nice.
Traditionally biscotti was dunked in a dessert wine called Vino Santo. I suppose you’ve noticed by now it’s roots are in Italy. Oh, yeah! They were only almond biscotti too so the other flavor combos we have today, like chocolate, didn’t exist.
Another nice cookie recipe that I have that has been dipped in chocolate is Rustic Chocolate Chip Cookies. They don’t need to be dunked in coffee or dairy free milk but they’re good that way too.
Chocolate Dipped Vanilla Biscotti
If you’ve made biscotti before you already know it isn’t hard at all. In fact, it’s fun because it’s like nothing you’ve ever made before. Chocolate Dipped Vanilla Biscotti are even more fun because of the extra touch of chocolate running throughout.
There are just a few more steps than dropping a dollop of cookie dough on a baking sheet. Not that there’s anything wrong with that (ah, Seinfeld!).
There are two large rounds of dough that you bake then slice then bake again. Easy! Of course, dipping the finish product in a bit of chocolate is pretty easy too and enjoying Chocolate Dipped Vanilla Biscotti is even easier.
Chocolate Dipped Vanilla Biscotti
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 cup dairy free chocolate chips
- 1/4 teaspoon sea salt
- 3 white chia seed eggs or 3 egg substitutes of your choice, directions for chia eggs is below
- 1 teaspoon vanilla extract
- 1/2 cup cup dairy free chocolate chips for dipping if you like
- 1/4 cup almonds, chopped for sprinkling, if you like
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Mix flour, sugar, baking powder, chocolate chips and salt in a large bowl.
Prepare the three 'eggs' and mix in vanilla extract. Beat, by hand, for about 15 seconds.
Add the wet mixture to the dry mixture and mix until just combined. It will be a bit sticky.
Flour your hands and divide the dough in the bowl.
Pick up one half and shape into a long roll that is about 8" x 3" thick. Lay on the parchment paper.
Do the same with the other half and lay it next to the other roll with about 3" apart.
Flatten the rolls until they are about 3/4" thick.
Bake for 10 minutes, flip the pan and bake 10 to 15 minutes more until light golden brown.
Remove to a cooling rack and let them set about 10 minutes.
Place on a cutting board and cut across the log about 3/4" slices.
Place back on the parchment paper, cut sides down, and bake another 15 to 18 minutes until golden.
Remove from oven and let cool. You can even leave them overnight.
Place the chocolate in a microwave safe dish and cook on medium for 15 seconds, mix and cook on medium 10 more seconds. This should have the chocolate melted. if not cook at small intervals until it is dunkable.
Lift a biscotti and dip straight down into the chocolate and sprinkle a little chopped almond on the chocolate while it is still melted so the almonds can stick.
Let cool and pack in an airtight container.
A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go. One chia egg is 1 tablespoon chia seed meal and 3 tablespoons water. These will absolutely freeze but they keep at least 30 days in an airtight container. If you do freeze some - use a freezer bag and they will still be great for about 4 months.