To get through the rainy days we’ve been having in Colorado lately, I made the perfect rainy day treat, biscotti! There’s no feeling like listening to the rain pitter-patter on your window sill while dipping a chocolate-chip biscotti into a mug of hot coffee. Ahhhhh peace.
The weather in Colorado can definitely be volatile at times, like snow in the morning becomes 75 degrees and sunny in the afternoon, but rarely do we get a whole week of rain.
I found the rain really calming at first. Coming from New York, where it seems to rain much too often, I almost missed the gloomy clouds and humidity. But now, it’s been a week and let’s be honest, I need the sunshine back!
This recipe is SO easy to make and uses less than ten ingredients. We adapted the recipe from Chloe Coscarelli’s cookbook – Chloe’s Vegan Italian Kitchen – which I loooove!
In your food processor, add blanched almonds (almonds without the skins), flour, baking powder and salt. Process into a fine meal. Then, add in melted vegan butter or coconut oil – we used Earth Balance Buttery Sticks for ours – maple syrup, lemon zest, and vanilla. Process until just combined. Gently stir in chocolate chips.
At this point, your dough will be very sticky and gloopy. That’s fine! Divide the dough into two equal parts on a parchment paper-lined baking sheet. Try your best to shape each part into a rectangle, approximately 2 x 4 inches long and about 1 inch high.
Bake the dough for 15 minutes. Remove from the oven and let cool. Lower your oven heat to 300F. Cut each dough lengthwise into 1/2-inch-thick slices. Return to the oven and bake for another 30 minutes, until golden.
Use a spoon to drizzle melted chocolate on top. Let the chocolate harden before diving in. Try not to eat them all in one sitting just in case in rains again tomorrow!
These chocolate-chip, chocolate-drizzled, almond Italian biscotti are the perfect treat for a rainy morning. Dip into hot coffee and enjoy.
- 3/4 cup blanched almonds
- 1/2 cup all purpose flour*
- 1/4 tsp baking powder
- 1/4 teaspoon salt
- 2 tbsp melted vegan butter or melted coconut oil
- 1/4 cup maple syrup
- 1/2 tsp pure vanilla extract
- 1 tsp lemon zest
- 1/4 cup chocolate chips (dairy-free)
- 1/4 cup chocolate chips (dairy-free) melted
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a food processor, combine blanched almonds, flour, baking powder, and salt. Pulse into a fine meal.
Melt vegan butter (or coconut oil) and measure out 2 tablespoons. Add to food processor with maple syrup, vanilla, and lemon zest. Pulse until just combined. Dough will be wet and sticky.
With a spatula, mix in 1/2 cup dairy-free chocolate chips.
Divide the dough into two equal parts and pour onto your prepared baking sheet. Shape the dough into two rectangles, approximately 2 x 4 inches long and 1 inch high.
Bake for 15 minutes at 350F, or until the edges are lightly golden. Remove from the oven and let cool slightly for about 10 minutes. Lower the oven temperature to 300F.
Once the biscotti rectangles are cooled, cut them lengthwise into 1/2-inch-thick slices and return to the oven for an additional 30 minutes (or until golden brown).
Use a spoon to drizzle melted chocolate on top. Chill until chocolate drizzle hardens.
*Gluten-Free Option: To substitute for gluten-free flour, add 1 tsp xanthum gum (baking times may vary slightly)
Serving Size: 2 Cookies
Calories 443 Total Fat 24.4g Saturated Fat 11.9g Cholesterol 0mg
Sodium 150mg Potassium 221mg Total Carb 50.6g Fiber 4.8g
Sugars 29.7g Protein 7.5g