Vegan Chocolate Walnut Biscotti Recipes

VEGAN CHOCOLATE WALNUT BISCOTTI

Steps:

• Preheat the oven to 375 degrees (f).
• Grease a cookie sheet and set aside.
• Beat the softened margarine with a fork until it has a creamy consistency. Stir in all of the ingredients, leaving the flour and walnuts for last.
• Shape the dough into two approximately 9" long rolls. Place these rolls about 3" apart on the greased cookie sheets and flatten them until they are about 3" to 4" wide and 1½" thick.
• Bake for 20 to 25 minutes, until a toothpick inserted in the center of the biscotti comes out clean.
• Let the biscotti cool completely, and remove it from the cookie sheet.
• Turn the oven down to 325 degrees (f).
• Re-grease the cookie sheet.
• Cut the long biscotti rolls widthwise into ½" strips.
• Place the biscotti strips on the cookie sheet, cut side down, and bake for about 7 minutes.
• Turn the biscotti over and bake for another 7 minutes.

CHOCOLATE WALNUT BISCOTTI

Steps:

• Preheat oven to 300°F Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.).
• In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
• In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
• In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
• Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
• Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.).
• Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
• Pat to even up the shapes. Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient).
• Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.).
• Leave the oven set at 300°F.
• Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
• Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy).
• Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good).
• Transfer the cookies to wire racks to cool.
• Store in an airtight container at room temperature for up to 1 month.