These chocolate & almond vegan biscotti are 100% vegan. Twice baked and perfect with a glass of Italian dessert wine.
A traditional biscotti from Italy will use butter and eggs in the recipe base and are usually coated in various toppings, including melted chocolate. Almonds make an excellent addition to this recipe, but they are optional.
Still, this vegan version with dark chocolate and almonds is sure to impress even the most dedicated biscotti lover. Paired effortlessly with a glass of Italian dessert wine or sweet wine, you will be making this recipe long after the holiday season. Who said only the children could have fun at Christmas?
This one-bowl recipe requires just eight ingredients, and they will keep fresh in the fridge in an airtight container for up to one week.
- Spelt flour
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Orange zest
- Olive Oil
- Vanilla essence
- Toasted Almonds
Preheat the oven to 350°F.
Prepare the tray with baking paper.
- Step 1: Toast ½ cup of chopped almonds in the oven until fragrant.
- Step 2: Whisk 1 cup of flour, 3 Tbsp of cocoa powder (I prefer unsweetened), ½ tsp of baking powder, ⅓ cup of sugar, and ½ orange zest.
- Step 3: Add the wet ingredients: 5 Tbsp water, 2 Tbsp olive oil, and 1 tsp vanilla essence.
- Step 4: Stir and mix liquid and dry ingredients until combined.
- Step 5: Add the almonds, mix, then put the dough together. I use my hands to do this, but you can also use a wooden spoon.
- Step 6: Divide the dough into two flat rolls (3 inches wide). Place on the baking tray and slightly flatten. Try to make them the same size and shape.
- Step 7: Bake for 25-30 minutes until the surface is firm to gentle pressure.
- Step 8: Reduce the heat to 300°F.
- Step 9: Let the cookies cool for 10 minutes.
- Step 10: Use a knife and gently slice them into about ½-inch thick pieces.
Note: When you slice, ensure to be very gentle, as they can crumble easily.
Place the slices on a baking tray cut side down and return them to the oven for the second bake. This is a very important step, so make sure to bake the biscotti twice.
Flip the biscotti after 10 minutes and bake them for another 10 minutes.
- The almonds will taste better if you lightly toast them before baking.
- Only cut the biscotti once the dough has thoroughly cooled.
- You can change the recipe to include chocolate chips, dried fruit, or other nuts like walnuts or pistachio.
Biscotti are traditionally enjoyed with Italian dessert wine, so these are best served after dinner and not with your morning coffee – although it’s up to you if you want to break the rules!