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Chocolate-Dipped Almond Biscotti

Vegan biscotti; no eggs? Seriously? Seriously...try them and see for yourself. 


2 cups whole wheat pastry flour 
1/2 cup semolina flour 
1 pinch sea salt 
1 pinch ground cinnamon 
2 teaspoons baking powder 
1 teaspoon baking soda
1 tablespoon hemp seeds 
1/3 cup avocado oil 
1/2 cup brown rice syrup 
1 cup unsweetened almond or soy milk 
1/2 cup slivered almonds 


1/4 cup unsweetened almond or soy milk 
3 tablespoons brown rice syrup 
1 cup non-dairy, grain-sweetened chocolate chips 

Preheat to 350 degrees and line a baking sheet with parchment. Combine dry ingredients and whisk to mix well. Add oil and rice syrup, slowly add milk to create soft dough. Fold in almonds. 

With moist hands, divide dough in half and shape each half into a cylinder that is 2-inch wide. 

Place cylinder side by side on baking sheet and bake 20-25 min. Remove from oven and allow to cool for 3-4 minutes. Using a sharp knife, cut the logs into 1/2 inch wide slices. Return slices on the baking sheet, cut sides up, bake for 3-5 minutes, flip to the other cut sides and bake 3-5 minutes more.

Combine the milk, rice syrup saucepan and bring to a foaming boil over high heat. Pore over the chocolate chips and whisk until smooth. Dip the ends of the biscotti into the glaze to cover half of the cookie. Set cookies on a wire rack to set. 


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