Description
Delight in these homemade Chocolate Almond Biscotti featuring a crunchy texture and rich chocolate coating, perfect for dunking in your favorite hot beverage. Made with wholesome ingredients including almond butter, flax egg, and toasted almonds, this recipe offers a deliciously nutty flavor and satisfying crunch with each bite.
Ingredients
Scale
Wet Ingredients
- 1 flax egg (equivalent to 1 large egg beaten)
- 3 tbsp drippy almond butter (48 g) (can substitute other drippy nut or seed butters)
- 1/4 cup sugar (48 g)
- 1/2 tsp vanilla extract
- 1 tsp coconut oil (5 g)
Dry Ingredients
- 1 cup + 2 tbsp flour (135 g)
- 1 tsp baking powder
Add-ins
- 1/4 cup almonds (30 g) (can substitute other nuts)
- 1/2 cup chocolate chips (90 g)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper to prevent sticking.
- Make the Flax Egg: In a medium bowl, combine flaxseed meal with water and let it thicken for about 10 minutes to form a flax egg, which acts as an egg substitute.
- Mix Wet Ingredients: Add drippy almond butter, sugar, and vanilla extract to the thickened flax egg. Mix until well blended to create a smooth base for the dough.
- Combine Dry Ingredients: Add most of the flour to the mixture. Create a small well in the center and add the baking powder (and an optional pinch of salt if desired). Stir the baking powder into the flour to distribute evenly.
- Form the Dough: Stir all ingredients together until a heavy dough forms. If the dough is still sticky, add more flour one tablespoon (7 g) at a time until manageable. Gently fold in the almonds for texture.
- Shape the Dough: On a lightly floured surface if needed, form the dough into a long roll and place it on the prepared cookie sheet. Press the roll down to approximately 1/2 inch thickness.
- First Bake: Bake for 20-25 minutes, or until the roll turns a golden brown color. Remove from oven and let it cool for a few minutes to firm up.
- Slice Dough: Slice the cooled roll into 16 biscotti pieces. Place the slices cut side up back onto the cookie sheet.
- Second Bake: Bake the slices for another 5-10 minutes until they are nicely toasted and crisp.
- Cool and Prepare Chocolate: Let the biscotti cool completely on a wire rack. Meanwhile, melt the chocolate chips together with the coconut oil until smooth.
- Dip in Chocolate: Dip each biscotti into the melted chocolate, covering about 1 teaspoon of the surface. Place them back on the parchment paper. Refrigerate the dipped biscotti to allow the chocolate to set before serving. Enjoy your delicious homemade chocolate almond biscotti!
Notes
- Use drippy almond butter or another nut/seed butter for best texture.
- Adjust flour quantity if dough feels too sticky or too dry.
- Flax egg acts as a vegan-friendly egg substitute but can be replaced with one large egg if preferred.
- Chocolate can be substituted with dairy-free chips for a vegan option.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Chocolate Almond Biscotti, biscotti recipe, Italian cookies, crunchy biscotti, almond biscotti, chocolate dipped biscotti, vegan biscotti option
