[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Gluten Free Vegan Egg Replacer for this recipe.]
I’m going to go on record and say that biscotti are fussy lil cookies.
You need to make the dough, bake it in a log, wait for it to cool slightly, slice them into cookies, bake them on one side, flip, bake on the other side.
It’s a lot. A lot of steps.
But let me let you in on a little secret: they’re 100% worth the fuss.
While biscotti involve a lot of steps, they’re easy steps. And the end result is just… so satisfying.
I’m typically firmly in the “chewy” cookie camp, but I grew up with biscotti in my Italian household, so every time my teeth break off a chunk of a crisp, sweet biscotti, it makes me so very happy.
We’re getting extra Italian here since chocolate + hazelnut is a very classic Italian combination.
When I was in Italy, I remember Nutella or other chocolate hazelnut spreads always being on menus or breakfast buffets to pair with toast, cornetti, fruit, or all of the above.
Truly such a superior flavor combo. So much so, you’re getting another chocolate + hazelnut recipe from me in the not-so-distant future!
Huzzah!
I modeled this recipe after my Lemon Biscotti recipe, but I used my favorite holiday cookie secret weapon in this recipe: Bob’s Red Mill’s Gluten Free Vegan Egg Replacer.
I use this stuff (which is a mixture of potato starch, tapioca flour, baking soda, and psyllium husk) constantly because it helps me effortlessly create vegan versions of my favorite recipes. A tablespoon of this mixture (plus two tablespoons of water) creates your “egg,” so it’s an egg-free, shelf-stable mix that you can keep in your pantry all season long for all of your baking needs (I do)!
We’re also using our other regular cast of characters:
- Flour
- Vanilla extract
- Olive oil
- Sugar
- Baking powder
- Salt
Plus chocolate and hazelnuts, of course! I opted for the classic “dipping of the bottoms” for some of my biscotti, and I kept some plain for my dad who was around while I was making these. I don’t know why anyone would leave the chocolate out of anything, but he requested it and was a fan nonetheless!
That said, I believe that a little chocolate makes everything better, so I very much suggest not skipping that step when you make these.
And yes, I said “when.” Did you catch that? 😉
PrintVegan Chocolate Hazelnut Biscotti
Beautifully crisp and nutty biscotti with a thin layer of rich chocolate to make your morning coffee so much sweeter!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 biscotti
- Category: Dessert
- Method: Bake
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 1 tablespoon Bob’s Red Mill’s Vegan Egg Replacer
- 4 tablespoons water, divided
- 1/2 teaspoon vanilla extract
- 6 tablespoons granulated sugar
- 1/4 cup olive oil
- 1 cup (136g) all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup dry-roasted, unsalted hazelnuts, roughly chopped
- Optional: melted vegan semi-sweet chocolate chips
Instructions
- Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper. Position your oven rack in the middle of your oven.
- Mix your egg replacer with TWO tablespoons of water in a small bowl. Set aside to thicken.
- Add vanilla, sugar, and olive oil into a medium bowl. Whisk well until combined.
- Add your egg replacer mixture to the vanilla/sugar/oil mixture. Whisk well until combined.
- Add your flour, baking powder, and salt, and with a wooden spoon or spatula, mix to combine. Add your hazelnuts, and mix. The dough will be stiff and won’t want to come together, so now you can add the extra TWO tablespoons of water! It should form a solid dough when squeezed.
- Divide your dough into two. Form two 1 and 1/2 inch-wide logs on your prepared baking sheet.
- Bake for 30 minutes.
- Remove the tray from the oven and carefully transfer your logs to a cooling rack. Allow to cool for 15 minutes.
- Slice the logs into 1/2 inch-wide slices on a diagonal, then place your biscotti cut side-down back onto the baking sheet.
- Bake for 10 minutes, then flip the biscotti and bake for another 10 minutes, or until there are no more moist parts visible in the dough.
- Carefully move your biscotti to a cooling rack and allow to cool completely (they’ll crisp up more as they cool).
- Once cool, dip the bottoms in your melted chocolate, using a spoon or butter knife to scrape the excess off. Place chocolate side-down on a parchment-lined baking sheet and place in the fridge to set completely. Biscotti are best the day of!
Thanks so much for this. I have been wanting biscotti and can never find a vegan version. This one would go great dunked in coffee, your lemon one would be great with hot tea. Can’t wait to try.