Flower

Chocolate-dipped Hazelnut Biscotti


Friday was my co-worker Chris’s last day, and since I was losing my vegan ally, I made biscotti. I used the recipe from Veganomicon quite a few times already, but this was a new combination (I still think the orange chocolate chip is my favorite, especially with a cup of Earl Grey tea). I used the basic recipe, subbed hazelnuts for almonds, and omitted the anise (I despise anything that tastes like licorice, and a lot of things taste like licorice. Yuck). I’ve tried the chocolate hazelnut biscotti recipe in the past, but they turned out too soft, so cocoa powder doesn’t seem to mix with biscotti too well. I never think the cookies are going to get crispy enough when they’re still warm; they always seem rather soft and gooey. But they work every time, turning out perfectly crisp. When these were baked and cooled, I melted chocolate chips with a bit of soy milk and one end of the biscotti in it. I had to put them in refrigerator for the chocolate to set, and the cold biscotti in a wamr cup of coffee was a great combination. And they were a hit at the office. Score one for veganism!

Before baking


After first baking


After second baking

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