A healthy variation of this traditional and well loved Italian cookie. These vegan chocolate dipped biscotti cookies contain fiber, omega three from flax, and are made from a base of spelt flour and olive oil. The slight hint of olive oil tastes wonderful against the dark chocolate coating and the nutty flavor of spelt.
Preheat the oven to 375' F. Line a large baking sheet with parchment paper. Set aside.
In a small bowl, combine the flax meal and water and let stand for 5 minutes until thickened. Meanwhile, in a large bowl, mix together the olive oil, sugar, vanilla and almond milk. Add in the flax mixture and stir well.
Divide the dough in half and roll each half into a ~7" roll. Place each roll onto the prepared baking sheet about 8" apart. Next, press down each roll until they're about 1/2" thick and about 4" wide. Bake in the preheated oven for 20-25minutes or until slightly golden around the edges. Remove from oven and let cool on a wire rack for 1 hour.
Preheat oven to 325'F. Using a sharp serrated knife, slice each baked roll on the bias into ~1" thick slices. Return each cookie slice to the baking sheet, cut side down, and bake for 10 minutes. Carefully, flip the cookies and bake for another 10-12 minutes or until dry. Remove from oven and cool completely on a wire rack.
Using a double boiler, melt the chocolate pieces. Stir to ensure the chocolate is silky smooth with no lumps. Transfer the melted chocolate to a shallow baking dish (I use a 8x3 loaf pan) and dip each cookie bottom into the chocolate, taking care to let any excess run off. Set the dipped cookie on a piece of parchment to set up. Repeat with the remaining cookies. Cool and enjoy.
Cookies will last approx 5-7 days in an airtight container at room temperature.