My recipe has swayed a longtime biscotti skeptic: what was once a scoff-worthy biscuit has since become a sought-after snack! This is the perspective held by my boyfriend, anyway—I have always loved biscotti.
Biscotti was always on my “things to learn how to bake” list. I love that it pairs well with coffee or any hot beverage. I used to buy mini biscotti from Trader Joe’s, or sometimes Nonni’s, but I was really interested in making my own. One day after work, I made that my mission. Searching online, I found many recipes, but none that used only ingredients I already had. So after mixing and matching, here is the end result.
- 1 1/2 cup unbleached all-purpose flour
- 3/4 cup sugar
- 1/3 cup non-dairy milk, unsweetened room temperature
- 1/2 cup Coconut oil melted
- 1 tsp vanilla extract
- 2 Tbs Ground flaxseed meal
- 2 tsp baking powder
- 2 Tbs cornstarch
- 1/3 cup cacao powder
- 1 tsp espresso powder
- 1/2 tsp Salt
- 1/4 cup chocolate chips
- 1/4 cup white chocolate chips King David brand
- Preheat oven to 350F degrees. Prep your baking sheet and spray with non-stick spray.
- In a medium bowl, combine flour, cacao powder, salt, baking powder, cornstarch, and espresso powder.
- In a large bowl, whisk together the ground flaxseed meal and non-dairy milk. Add coconut oil, vanilla extract, and sugar and mix again. Slowly add the dry ingredients into the large bowl. Combine until you can no longer mix with a spoon. Add chocolate chips and knead the dough by hand.
- Split the dough in two and gently form it into a log shape. The logs should be about 10 inches long, 2-3 inches wide, and 1 inch thick.
- Bake the biscotti for 26 minutes. Do not turn off the oven. Cool the biscotti for 30 minutes and increase the oven temperature to 375F. Before returning the biscotti to bake for the second time, take a sharp knife and cut down to your desired biscotti size (mine were about 1/2"). Turn biscotti on its side and bake for an additional 10 minutes.
- Allow biscotti to cool on baking sheet for about an hour. Keep biscotti stored in a container with a tight fitted lid. Best eaten within 2 days.
Notes: Everyone's ovens are different, so when baking the biscotti the second time, keep an eye on it in case you need to pull it out sooner or add more time.
Feel free to swap the chocolate chips for any dried fruits or nuts. Or, if you want to keep things simple, you can simply remove the chocolate chips from the recipe.
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