Side Pannel
Hazelnut & Coffee Biscotti
- Prep Time: 15 minutes
- Cooking Time: 1 hour 5 mins
- Serves: 24 servings
Hazelnut & Coffee Biscotti
- Recipe Submitted by Panocha on 10/01/2014
Category: Desserts
Ingredients List
- 2½ cups white/whole wheat flour
- 1 tsp baking powder
- â…› tsp salt
- ¾ cup coconut milk coffee beverage, lukewarm (here we used So Delicious Cococcino Latte Flavor)
- 3 tsp instant coffee (you can add more for a more intense coffee flavor)
- 3 tbsp ground flax seeds
- 4 tbsp coconut oil, at room temperature
- ¼ cup sugar
- 1 tap natural vanilla extract
- ¼ cup hazelnuts, chopped
- -------------------------------------------------------------------------------------
- For dipping:
- 1 cup vegan chocolate chips
- 1½ tbsp coconut oil
Directions
1. Preheat oven to 350F. Line a baking sheet with parchment paper
2. Combine flour, baking powder and salt in a medium bowl
3. Combine coconut coffee beverage, instant coffe and flax seeds in a small bowl and set aside
4. Using an electric mixer, cream together coconut oil and sugar for 2-3 minutes. Slowly pour flax mixture and vanilla and mix for one more minute
5. Reduce speed to low and slowly add flour mixture. Mix until just combined. Fold in chopped hazelnuts using a wooden spoon or your hands
6. Turn the dough into a clean, lightly floured surface. Using your hands, form a 9 inch long by 4 inch wide log. Transfer it to the lined baking sheet and bake at 350F for 32-35 minutes
7. Remove the log from the oven and reduce temperature to 300F
8. Once the log has cooled, cut it into approximately 24 slices. Arrange them over the lined baking sheet and return to the 300F oven for 35 more minutes
9. Once the biscotti have cooled completely, they are ready to be dipped in chocolate. Melt chocolate chips over on a double boiler or in the microwave ( at 20 second intervals, stirring often). Stir in coconut oil until well combined. Dip each biscotti half way in chocolate a couple of times, carefully shaking the excess. Place them on a try lined with parchment, and refrigerate until the chocolate hardens
2. Combine flour, baking powder and salt in a medium bowl
3. Combine coconut coffee beverage, instant coffe and flax seeds in a small bowl and set aside
4. Using an electric mixer, cream together coconut oil and sugar for 2-3 minutes. Slowly pour flax mixture and vanilla and mix for one more minute
5. Reduce speed to low and slowly add flour mixture. Mix until just combined. Fold in chopped hazelnuts using a wooden spoon or your hands
6. Turn the dough into a clean, lightly floured surface. Using your hands, form a 9 inch long by 4 inch wide log. Transfer it to the lined baking sheet and bake at 350F for 32-35 minutes
7. Remove the log from the oven and reduce temperature to 300F
8. Once the log has cooled, cut it into approximately 24 slices. Arrange them over the lined baking sheet and return to the 300F oven for 35 more minutes
9. Once the biscotti have cooled completely, they are ready to be dipped in chocolate. Melt chocolate chips over on a double boiler or in the microwave ( at 20 second intervals, stirring often). Stir in coconut oil until well combined. Dip each biscotti half way in chocolate a couple of times, carefully shaking the excess. Place them on a try lined with parchment, and refrigerate until the chocolate hardens
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