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Chocolate Dipped Hazelnut Biscotti

Crunch hazelnut filled chocolate dipped biscotti cookies made gluten free and vegan for a perfect treat with your morning coffee.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: biscotti, gluten free biscotti, hazelnut, vegan biscotti
Servings: 16
Author: Ciarra Siller

Ingredients

  • 2 tbsp ground flax meal
  • 6 tbsp water filtered
  • 1/2 cup vegan butter melted
  • 3/4 cup organic cane sugar
  • 1 tsp vanilla extract
  • 2 cup all purpose gluten free baking flour
  • 1/4 cup tapioca flour or arrowroot flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup toasted hazelnuts chopped
  • 4oz vegan dark chocolate roughly chopped

Instructions

  • Preheat the oven to 350 F and prepare a baking sheet with parchment paper and then set it aside.
  • In a small bowl, stir together the flax meal and water and then set it aside to gel for about five minutes. Meanwhile, in a mixing bowl, use a hand held mixer to beat together the sugar and melted butter, about 1 minute. Add in the flax mixture and vanilla and continue mixing until well combined.
  • In another bowl, stir together the gluten free flour, tapioca flour, baking powder and sea salt. Add your dry ingredients to the wet and stir until a dough forms. Fold in the toasted hazelnuts. Transfer the dough to the prepared pan and form one large log about 1 1/2" high and 2 1/2" wide. Bake the log for 30-35 minutes and cooked through entirely. The edges should be golden brown.
  • Let the log cool for 15-20 minutes. Transfer to a cutting board and using a sharp serrated knife, cut the log at a diagonal into 1/2" pieces. Lay the cookies on the baking sheet and bake them for an additional 10-15 minutes and golden brown. Let them cool completely.
  • Place a heatproof bowl over a small pot of boiling water. Add the chocolate to the bowl and stir until melted. Remove from the heat and let chocolate cool for 15-20 minutes, stirring every five minutes. Dip each biscotti in the chocolate, sprinkle with chopped hazelnuts if desired. Let the cookies sit at room temperature until the chocolate is solid (if you absolutely can't wait, you can place them in the refrigerator to speed up the process).

Notes

These cookies keep well in an airtight container.