Jeweled Double - Chocolate Biscotti
From jo_jo_ba 13 years ago
- 1 hour to make
- Serves 22
Rich and just sweet enough to warrant being called a "cookie", these vegan crunchers have brilliant bites of cherries and white chocolate and are great dipped in hot cocoa.
Ingredients
- 2 tbsp ground flax seed shopping list
- 1/3 cup warm almond milk shopping list
- 2 cups flour shopping list
- ¼ cup ground almonds shopping list
- ¼ cup cocoa powder shopping list
- 1 tbsp instant coffee powder shopping list
- 4 tsp baking powder shopping list
- ½ tsp sea salt shopping list
- ¼ tsp cinnamon shopping list
- ¼ cup canola oil shopping list
- ½ cup sugar shopping list
- 1/3 cup brown sugar shopping list
- 1 ¼ cups candied cherries, chopped shopping list
- ½ cup dairy-free white chocolate chips shopping list
How to make it
- Preheat oven to 375, place the rack in the upper third of the oven.
- Whisk together the flaxseed and warm almond milk, set aside.
- Mix the flour, almonds, cocoa, coffee powder, baking powder, sea salt and cinnamon in a medium bowl.
- Separately, beat together the oil, sugars and flaxseed slurry.
- Add the dry ingredients, cherries and white chocolate and beat until well incorporated. See Photo
- Divide the dough into 2 balls.
- With floured hands, shape each ball into a log, flattening slightly, and place on a lined cookie sheet.
- Bake for 30 minutes in the upper third of the oven. See Photo
- Reposition the oven rack to the middle position.
- With a sharp serrated knife, cut each log into ½" wide slices.
- Bake for 10 minutes, then flip and bake 10 minutes more.
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