Vegan Chocolate Olive Oil Biscotti

a person opening a jar of vegan biscotti cookies.

Vegan Chocolate Olive Oil Biscotti

A vegan variation of this traditional and well loved Italian cookie. These vegan chocolate olive oil biscotti cookies are made from a base of spelt flour. The slight hint of olive oil tastes wonderful against the dark chocolate coating and the nutty flavor of spelt.

Course Dessert

Cuisine Italian

Keyword chocolate olive oil biscotti, olive oil biscotti, vegan biscotti

Prep Time 12

Cook Time 45

Total Time 55

Servings cookies

Calories 221kcal

Author Heidi Richter

Ingredients

3 tablespoons flax meal
4 tablespoons water
⅓ cup virgin olive oil
½ cup granulated sugar
2 teaspoons vanilla extract
¼ cup unsweetened almond milk
1 ¾ cup whole spelt flour (or whole wheat flour)
2 teaspoons baking powder
¼ teaspoon salt
200 grams dark chocolate

Instructions

Prepare and bake the dough

Preheat the oven to 375℉. 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 or until thickened and gel-like. Meanwhile, in a large bowl, mix together the olive oil, sugar, vanilla and almond milk. Add in the flax mixture and stir well.
In a medium bowl, sift together the flour, baking powder and salt. Add the flour mixture to the olive oil mixture and combine 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 ½" thick and about 4" wide. Bake in the preheated oven for 20-25 minutes or until slightly golden around the edges. Remove from oven and let cool on a wire rack for 30 minutes.

Slice and Bake the Biscotti

Preheat oven to 325°F.
Using a sharp serrated knife, slice each 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 until firm and crisp.

Prepare the chocolate and Coat

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 8x4 loaf pan).
Working as quickly as possible, 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. Allow the chocolate to cure completely before serving.

Notes

Make Ahead: Because of their low moisture content, biscotti can be made ahead of time and stored for up to a week, and possibly longer. Biscotti also make a great edible gift during the holidays.

Storing: Biscotti cookies must be fully cooled before storing. They will last approx 5-7 days in an airtight container stored at room temperature.

Freezing: Ideally, I like to freeze these biscotti fully cooled and un-dipped. Place them in a freezer safe container with a tight fitting lid and store in the freezer for up to 1 month. Defrost the cookies in the fridge and, if they need crisping up, place them on a lined baking sheet and baked for 10-12 minutes at 300°F. After they fully cool, you can proceed with dipping them.

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