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Dark Chocolate Espresso Biscotti

Servings 12 biscotti
Author Brandi Doming

Ingredients

  • 1 1/2 cups spelt flour
  • tablespoons raw cacao you can use regular cocoa, but the taste won't be as authentic
  • tablespoons dark cocoa a must here
  • 1/2 cup organic evaporated cane juice
  • 3 tablespoons organic dark brown sugar packed
  • 1 tablespoon quality ground espresso such as Illy or Community
  • 2 1/2  tablespoons ground flaxseed
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Wet ingredients:
  • 1/2 cup + 1 tablespoon orange juice
  • 3 tablespoons grapeseed oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Madagascar bourbon vanilla
  • 1/2 cup + 2 tablespoons vegan dark chocolate chips or chopped chocolate I used a combo of a chopped dark chocolate bar with some semi-sweet chocolate chips

Instructions

  1. Pre-heat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
  2. Make sure to measure all ingredients well by leveling off with a knife, to ensure the dough comes together properly.
  3. You will only need 1 large bowl and 1 coffee mug to make the batter for this recipe. In the coffee mug, add the orange juice and heat for 30 seconds in the microwave. Whisk in the flaxseed, espresso, dark brown sugar and syrup. Set aside. In a large bowl, sift together the flour, cocoa, baking powder, baking soda and salt to get rid of any lumps. Whisk very well. I like to use my hands for this. Next, whisk in the evaporated cane juice. Stir in the chocolate chips and chopped chocolate.
  4. Add the vanilla and oil to the reserved flaxseed mixture and whisk until emulsified. Make a well in the center of the flour mixture and pour the liquid in the center of the bowl. Fold the batter with a rubber spatula until well combined and a dough forms, it may take a minute or so. It will be sticky once it comes together so rub a small amount of cocoa powder between your hands, if necessary. Pour the dough out onto the prepared sheet pan and form a log roughly 4 inches wide, 12 inches long and about 3/4 inch high. It doesn't have to be perfect, just try to make an even layer across, pressing the log with the palms of your hands.
  5. Bake for 20-25 minutes until firm and a toothpick comes out completely clean when inserted in the center. I baked mine at exactly 24 minutes. It will spread and crack some at the top, which is perfectly fine. Cool on the pan for 25 minutes. With a very sharp knife, gently cut diagonally 1/2-3/4 inch wide strips, pressing the knife down with the palm of your hand. They will be tender and delicate, but don't worry, they will firm up a lot after they cook more and cool completely!
  6. For the 2nd bake, pre-heat the oven to 300°F.
  7. Very carefully, lay the cut biscotti on their sides on a cooling rack, then place the cooling rack on top of a sheet pan. This prevents the need to flip them over during baking, and a more evenly baked cookie. It worked beautifully. Bake for 15-20 more minutes until very firm. I took mine out at 18 minutes. Cool completely before handling. They will crisp up considerably as they cool. You can slightly toast them the following day to re-crisp, if you like, or just store them in the fridge.