
Here’s a simple and delicious recipe for Chocolate Chip Almond Biscotti that’s perfect for coffee or tea time:
Yield: 10 Servings
Ingredients
Dry Ingredients:
- 2 cups Almond flour or Gluten-free flour blend
- 1/3 cup organic cane sugar (or sweetener of choice)
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients:
- ¼ cup vegan butter, melted (or oil of choice: avocado, grapeseed or coconut oil, melted)
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for extra almond flavor)
Mix-ins:
- 1/2 cup sliced, chopped or slivered almonds
- 1/4 cup chocolate chips
Instructions
- Preheat & Prepare:
- Preheat your oven to 325°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Flax Egg:
- In a small bowl, mix the ground flaxseed with 3 tbsp of water. Let it sit for 5–10 minutes to thicken.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients:
- Add the butter (or oil), flax egg, vanilla extract, and almond extract to the dry ingredients. Stir until just combined.
- Fold in the almonds and chocolate chips. The dough will be crumbly and slightly sticky, but will come together.
- Shape the Dough:
- On the prepared baking sheet, shape the dough into a large rectangle shape. Flatten the top slightly.
- Bake the Dough (First Bake):
- Bake for 20-25 minutes, or until the dough becomes firm and slightly golden.
- Remove from the oven and let cool on the baking sheet for about 15 minutes (if it cools too long it will crumble when cut).
- Slice the Biscotti:
- Reduce the oven temperature to 300°F (150°C).
- Using a sharp serrated knife, slice into ¾-inch thick pieces.
- Bake Again (Second Bake):
- Place the slices cut-side down on the baking sheet. Bake for 10–12 minutes, then flip and bake for another 10–12 minutes, or until the biscotti are dry and crisp.
- Cool completely on a wire rack.
- Serve & Store:
- Enjoy the biscotti with coffee, tea, or hot chocolate!
- Store in an airtight container at room temperature for up to 2 weeks.
Optional Variations
- Chocolate Drizzle: Melt vegan dark chocolate and drizzle over cooled biscotti for an extra treat.
- Zesty Twist: Add 1 tsp of orange or lemon zest to the dough for a citrusy flavor.
- Spiced Biscotti: Mix in ½ tsp cinnamon or cardamom for a warming spice note.