Double Chocolate Biscotti Recipe (2024)

5 from 5 votes

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Course: Breakfast

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Author: Marly McMillen

• ▢ 6 tablespoons vegan butter
• ▢ ¾ cup granulated sugar
• ▢ 2 tablespoons ground flaxseed
• ▢ 2 tablespoons cornstarch
• ▢ ½ cup plant based milk
• ▢ ¼ teaspoon almond extract
• ▢ 2 cups all-purpose flour
• ▢ 1 ½ teaspoons baking powder
• ▢ ¼ cup cocoa powder
• ▢ ½ cup dairy-free chocolate chips

Chocolate Topping

• ▢ ¾ cup dairy-free chocolate chips
• ▢ 1 teaspoon coconut oil

For the Biscotti:

• Preheat oven to 350°F/175°C. Prepare a baking sheet by lining it with parchment paper.

• Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugar and beat again until light and fluffy. Add the flax, cornstarch, milk, and extract. Beat again to combine.

• Add the flour, baking powder, and cocoa powder to the bowl and beat on low speed to combine. Stir in the chocolate chips.

• Transfer the dough to the prepared baking pan. Divide the dough in half and pat it into two logs, approximately 9×2 inches. Each loaf should be about ¾ of an inch tall.

• Sprinkle the tops of each loaf with coarse sugar.

• Bake for 20 to 25 minutes. Then remove from the oven and allow the biscotti loaves to cool about 10 minutes.

• Use a spray bottle to spray room temperature water over the top of both loaves.

• Reduce oven to 300°F/150°C and place the loaves on a cutting board and use a serrated knife to slice the loaves into approximately ¾-inch slices. Place these slices back on the prepared pans and bake for 10 minutes. Remove from the oven and turn the slices over and bake for another 10 minutes.

• After the biscotti are done, place them on a wire rack to cool completely.

For the Chocolate Topping:

• Stir together the chocolate chips and coconut oil in a microwave-safe bowl. Heat in the microwave in 30-second increments until the chocolate is melted. Stir to combine.

• Dip the bottom of each cookie in the melted chocolate and transfer to a baking sheet lined with waxed paper or parchment paper.

• Drizzle the top of each cookie with more of the melted chocolate mixture. Set cookies aside until the chocolate has set or transfer the pan to the fridge to speed up the setting process.

• Once the chocolate has set, place cookies in an air-tight container for storage. They will keep at room temperature for up to 10 days or in the fridge for up to 20 days. They can be frozen in freezer-safe containers or bags for up to 3 months.

To Dip or Not to Dip

You can skip dipping the cookies in chocolate if you don’t want to take those steps. However, it is a very nice touch, especially when giving them out as gifts.

Cutting Loaves

When cutting the biscotti loaves, you can turn them and cut the cookies on a diagonal, or place the loaf with the long end away from you and making horizontal cuts down the loaf. Either approach will work.

Flavor Options

• Hazelnut– Add 1/2 a teaspoon of hazelnut extract to the batter.
• Almond— Add slivered almonds to the batter or press them into the wet chocolate before it sets.
• Orange— Add a bit of orange zest to the chocolate before dipping the baked cookies.
• Mint— Add around 1/8 teaspoon of mint extract to the melted chocolate before dipping the cookies. It makes these biscotti taste like aThin Mint Cookie.