Perfect with a cup of tea or coffee, chocolate biscotti is great for a sweet morning, afternoon or evening treat. While most recipes use butter and eggs, this recipe substitutes soy margarine and cashew butter for the butter and Egg Replacer for the eggs.
Makes 20 to 24 biscotti
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 3 T. white granulated sugar
- 1 1/2 t. baking soda
- 1 t. salt
- 1/4 t. cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup (1 stick) dairy-free soy margarine
- 2/3 cup agave nectar or maple syrup
- 1/3 cup raw cashew butter
- 1 t. vanilla extract
- 1/4 cup Egg Replacer whisked with 1/3 cup hot water
- 2 T. almond milk or soy milk
- 1 cup dairy-free dark chocolate chips
1. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
2. In a medium-sized mixing bowl, sift together the flour, cocoa, sugar, baking soda, salt and cinnamon. Mix in the chopped walnuts. Set aside.
3. In another large mixing bowl, using an electric hand mixer, beat the dairy-free soy margarine for about 1 minute, or until lightly fluffy. Add in the agave nectar, cashew butter and wanilla extract, beating until creamy and well mixed. Add in the Egg Replacer mixture and almond milk. Sift in the dry ingredients and mix until forming a soft dough.
4.Form the dough into two slightly-flattened logs, and place on the prepared sheet. Bake for about 20-30 minutes, or until lightly golden brown. Remove and allow the logs to cool for 15 minutes on a wire cooling rack. Turn down the oven to 300 F.
5. After the logs have cooled for 15 minutes, use a sharp knife and cut the logs crosswise diagonally into 20-24 biscotti. Lay each biscotti on its side on the prepared sheet, and bake again for another 10 minutes, flipping the biscotti with a spatula half-way through. The biscotti should be lightly golden brown, but not burned, when done. Allow the biscotti to cool on a parchment lined sheet on a wire cooling rack.
6. Meanwhile, in a double boiler or a stainless steel bowl set over boiling water, melt the chocolate chips. Once melted, brush the underside of each biscotti with melted chocolate and return to the parchment lined sheet to cool completely. Biscotti should be enjoyed and kept at room temperature.