While some people may love to have chocolate cake for dessert, or chocolate ice cream as a midnight snack, I personally like my chocolate in the morning. A little indulgence in the morning makes me feel less of a need to indulge on other things throughout the day. Hence, a great morning chocolate treat in the form of Double Chocolate Biscotti.
Biscotti are essentially just a twice baked cookie, so they are crisper and sturdier than regular cookies. This makes them ideal for dunking in beverages like coffee, hot cocoa, or even just a cup of nondairy milk. Their long, thin shape makes them perfect for dunking as well.
This particular biscotti recipe is my favorite, because they taste like a crunchy brownie. Once dunked in coffee, they soften and the chocolate chips melt a little and it's pure bliss!
These are made with the standard cookie method. Cream together sugars and fats, add liquids, then add the dry ingredients.
Double Chocolate Biscotti
makes about 25, depending how thin you cut them
2 tbsp ground flaxseed
3/4 cup cane sugar
2 tbsp (1/4 stick) Earth Balance
6 tbsp unsweetened applesauce
2 tsp vanilla extract T
1 3/4 cup all purpose flour
1/3 cup raw cacao or cocoa powder
1 tsp baking soda
3/4 tsp sea salt
1 cup semisweet chocolate chips
1. Preheat oven to 350F. Make flax eggs.
2. Cream together sugar and Earth Balance until there are no lumps. Add applesauce, it will be wet.
3. Add flax eggs and vanilla to the sugar mixture and whip until smooth.
4. Whisk together dry ingredients in a separate bowl, then mix into wet mixture, a little at a time.
5. Fold in chocolate chips.
6. Line a cookie sheet with parchment paper, and spread the dough onto it in a long log. Press the log down into a long rectangle, about 3/4 in high, 5-6 inches wide and around 1 1/2 feet long (see picture above).
7. Bake for 35 min, until firm to the touch. Let cool for around 5 minutes.
8. Cut the rectangle making 3/4 inch slices. It's easier to cut straight down with a large knife than to try and slice them.
9. Turn the biscotti on their sides (cut side down) and bake another 10 minutes. Allow to cool, then either dust lightly with powdered sugar, or serve as is. Stored in an airtight container they will stay fresh for about a week, though you'll probably eat them all by then!
2 tsp vanilla extract T
1 3/4 cup all purpose flour
1/3 cup raw cacao or cocoa powder
1 tsp baking soda
3/4 tsp sea salt
1 cup semisweet chocolate chips
1. Preheat oven to 350F. Make flax eggs.
2. Cream together sugar and Earth Balance until there are no lumps. Add applesauce, it will be wet.
3. Add flax eggs and vanilla to the sugar mixture and whip until smooth.
4. Whisk together dry ingredients in a separate bowl, then mix into wet mixture, a little at a time.
5. Fold in chocolate chips.
6. Line a cookie sheet with parchment paper, and spread the dough onto it in a long log. Press the log down into a long rectangle, about 3/4 in high, 5-6 inches wide and around 1 1/2 feet long (see picture above).
7. Bake for 35 min, until firm to the touch. Let cool for around 5 minutes.
8. Cut the rectangle making 3/4 inch slices. It's easier to cut straight down with a large knife than to try and slice them.
9. Turn the biscotti on their sides (cut side down) and bake another 10 minutes. Allow to cool, then either dust lightly with powdered sugar, or serve as is. Stored in an airtight container they will stay fresh for about a week, though you'll probably eat them all by then!
