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Published: . Last Updated: by: Ginny McMeans
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Chocolate Dipped Vanilla Biscotti adds decadence to your morning coffee. Easy twice baked cookies with a little sumpin' sumpin' to enjoy as you relax.
Biscotti is something that isn't very common in America. It's around, thank goodness, like in Starbucks, specialty stores and a few restaurants but it isn't really all over the place.
It's a cookie but not eaten like a cookie. It's to be dunked. Just like Chocolate Dipped Vanilla Biscotti. You have a choice of dunking methods too.
Here, in America, coffee is the 'dunkee' of choice but there's also hot chocolate and when you have a nice glass of dairy-free milk these Chocolate Dipped Vanilla Biscotti are especially nice.
Traditionally biscotti was dunked in a dessert wine called Vino Santo. I suppose you've noticed by now its roots are in Italy.
Oh, yeah! They were only almond biscotti too so the other flavor combos we have today, like chocolate, didn't exist.
Table of Contents
Chocolate Dipped Vanilla Biscotti Tips
- If you've made biscotti before you already know it isn't hard at all. In fact, it's fun because it's like nothing you've ever made before.
- Chocolate Dipped Vanilla Biscotti are even more fun because of the extra touch of chocolate running throughout.
- There are just a few more steps than dropping a dollop of cookie dough on a baking sheet. Not that there's anything wrong with that (ah,Seinfeld!).
- There are two large rounds of dough that you bake then slice then bake again. Easy!
- Of course, dipping the finished product in a bit of chocolate is pretty easy too and enjoying Chocolate Dipped Vanilla Biscotti is even easier.
How to Make a Chia Egg
A chia egg is actually made with chia seed meal/flour, not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder.
I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer.
When I need a Tablespoon or so it is all ready to go. One chia egg is 1 tablespoon chia seed meal and 3 tablespoons water. These will absolutely freeze but they keep at least 30 days in an airtight container.
If you do freeze some - use a freezer bag and they will still be great for about 4 months.
What Do You Think?
If you take a photo of your beautiful dunking biscotti I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.
📋 Recipe
Chocolate Dipped Vanilla Biscotti
Chocolate Dipped Vanilla Biscotti adds decadence to your coffee.
4.89 from 9 votes
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Breakfast
Cuisine Biscotti
Servings 24 Cookies
Calories 124 kcal
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar organic
- 2 teaspoons baking powder
- ½ cup dairy free chocolate chips
- ¼ teaspoon sea salt
- 3 egg substitutes - I used 3 tablespoons white chia seeds mixed with 9 tablespoons water for the 'eggs' you can use 3 egg substitutes of your choice, directions for chia eggs is below
- â…“ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon water
For Dunking:
- ½ cup cup dairy free chocolate chips for dipping if you like
- ¼ cup almonds , chopped for sprinkling, if you like
Instructions
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Mix flour, sugar, baking powder, chocolate chips and salt in a large bowl.
Prepare the three 'eggs' and mix in the oil, vanilla extract and the extra one tablespoon water. Beat, by hand, for about 15 seconds.
Add the wet mixture to the dry mixture and mix until just combined. It will be a bit sticky.
Flour your hands and divide the dough in the bowl.
Pick up one half and shape into a long roll that is about 8" x 3" thick. Lay on the parchment paper.
Do the same with the other half and lay it next to the other roll with about 3" apart.
Flatten the rolls until they are about ¾" thick.
Bake for 10 minutes, flip the pan and bake 10 to 15 minutes more until light golden brown.
Remove to a cooling rack and let them set about 10 minutes.
Place on a cutting board and cut across the log about ¾" slices.
Place back on the parchment paper, cut sides down, and bake another 15 to 18 minutes until golden.
Remove from oven and let cool. You can even leave them overnight.
For Dunking:
Place the chocolate in a microwave safe dish and cook on medium for 15 seconds, mix and cook on medium 10 more seconds. This should have the chocolate melted. if not cook at small intervals until it is dunkable.
Lift a biscotti and dip straight down into the chocolate and sprinkle a little-chopped almond on the chocolate while it is still melted so the almonds can stick.
Let cool and pack in an airtight container.
Nutrition
Serving: 1CookieCalories: 124kcalCarbohydrates: 21gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 25mgPotassium: 61mgFiber: 1gSugar: 11gCalcium: 39mgIron: 1.2mg
Tried this recipe?Let us know how it was!
More Breakfast
- Vegan Breakfast Burrito
- Vegan Pop Tarts
- Strawberry Smoothie
- Healthy Breakfast Bars
Reader Interactions
Comments
Liz
Isn't everything better when it's dipped in chocolate?! This biscotti looks delicious!Sues
Yum, these look fabulous!! And I had no idea biscotti was traditionally dunked in dessert wine... That's an idea I could get behind!
Brian Jones
Isn't it funny how some cuisines or dishes completely pass by countries or whole continents, Biscotti are really common here in Europe, yours look fabulous.Jillian
One of most favorite Breakfast foods!Kenny Bhatia
These turned out to be amazing! Thank you so much for the recipe. I did face an issue with the colour though - they weren't as golden brown as they should have been. Can you suggest where i could have gone wrong? Thanks once again 🙂Colleen
I make biscotti every once in a while but I also love to try new recipes. Just made these to see how they would be dunked in my coffee. They were fantastic.
