Refine your homemade dunk game with this vegan vanilla hazelnut biscotti recipe.
I’m so used to seeing biscotti as a takeaway at coffee shops that I’ve long assumed they were a gourmet item I’d be unable to match in my own kitchen. Surprisingly, biscotti are quite easy to make and even more exciting when you can control the ingredients you use. This dreamy biscotti recipe is free of butter, eggs, and dairy, making it an animal-friendly complement to your morning coffee or afternoon tea.
Biscotti are Italian biscuits that originate from the city of Prato. They are twice baked, which is part of why they bare such a crunchy and dry texture, necessary traits so that they can dip into your tea or coffee without immediately crumbling and melting away. They hold their own! Traditionally, biscotti are dipped into wine, but these days, they’ve become the perfect friend to hot caffeinated beverages.
This vegan vanilla hazelnut biscotti recipe tastes and feels traditional, only it is infused with hazelnut extract and chia seeds. I have not tried yet to health-ify the recipe even more by replacing the white flour and granulated sugar, but feel free to experiment (at your own risk!).
Vegan Vanilla Hazelnut Biscotti Recipe
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 cup chopped hazelnuts
- 1/4 teaspoon salt
- 3 tablespoons of chia seeds + 2/3 cup water
- 1 teaspoon hazelnut extract
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a small bowl, stir the chia seeds into the water and let sit for two to three minutes. Meanwhile, in a large bowl, mix together the flour, sugar, baking powder, hazelnuts, and salt. Add the chia seed “eggs” to the dry mixture and mix until combined.
Scoop the mixture onto a floured surface, divide it into two parts, and use your floured hands to work with half of the mixture at a time. Roll each dough half into a log. Place both logs onto the parchment paper lined baking sheet. Press down on them until they reach half-inch thickness. Bake for ten minutes before flipping the pan and baking for ten minutes more.
Remove the baking sheet from the oven and place the logs on a cutting board. Slice along the length of the log, leaving a one-inch distance between each slice. Place the biscotti, cut side up, back onto the parchment paper lined baking sheet and bake for an additional 15 minutes.
Let the biscotti cool on a wire rack. Store in an airtight container and enjoy!
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