Chocolate Pecan Biscotti
With that perfect crunch and crumble, plus the delicious flavor combination of chocolate and pecans, no one will guess that these biscotti are vegan!
Are you interested in seeming incredibly fancy while drinking an afternoon coffee or tea? I know that I am and these biscotti have completely elevated my daily life. I have been hearing a lot about people focusing on romanticizing their own lives and I have been loving this trend! Whenever I take an afternoon break from the busy grind of everyday life, these biscotti are the perfect pick me up that convinces me I am sitting at an Italian café rather than at my paper ridden work desk.
If you're looking for another treat to help feel incredibly content during those afternoon breaks with a cozy drink, then I recommend checking out these delicious baked goods!
Taylor and I have a running list of recipe ideas that we want to create for you all and I remember suggesting that we add a vegan biscotti recipe a while ago since I thought it would be a fun idea. However, I left that fully and completely in Taylor's court because 1) as you should already know, she is the baking genius and 2) I didn't actually think I liked biscotti!!! I remember as a kid someone offering me a biscotti to eat and the initial crunch was so different to what I thought a cookie should taste like, so I convinced myself for life that I don't like biscotti!
When Taylor first made this recipe I, of course, wanted to try it but without any expectations of enjoying it. However, the flavors of pecan and chocolate come together so perfectly! We kept laughing about how while we were working on another recipe and chatting we continuously went back for more nibbles on this yummy biscotti. Anyone who is an avid biscotti lover will be obsessed with this amazing recipe and if you are feeling unsure if this is the right recipe for you, definitely try it because you will be surprised!
Chocolate Pecan Biscotti
Yield: approximately 10 cookies
Prep time: 10 minutes
Bake time: 50 minutes, divided
Author: Kitchen Potatoes
· ½ cup vegan milk
· ⅓ cup vegetable oil
· 1 cup powdered sugar
· 2 tsp vanilla
· ½ cup chopped pecans
· 2 cups flour
· 2 tsp baking powder
· ¾ cup vegan chocolate chips
Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, thoroughly combine vegan milk, vegetable oil, powdered sugar, and vanilla. Add chopped pecans and stir.
Add flour and baking powder and stir together. Transfer dough onto prepared baking sheet.
Wet hands with cold water and use your hands to shape dough into a long, flat rectangle.
Bake for approximately 30 minutes or until lightly browned all over. Remove from oven and let cool for 1-2 minutes, keeping the oven on.
Transfer the baked dough onto a cutting board and cut at an angle into slices. Lay these slices on their side on your lined baking sheet and return to the oven. Bake biscotti for 10-12 minutes on each side or until browned.
Once the biscotti has baked on both sides, remove from oven, transfer to a wire cooling rack, and allow to cool for approximately 20 minutes.
Set a large piece of parchment paper on your counter. Place vegan chocolate chips on a plate and microwave until melted, stirring after every 20 seconds to ensure the chocolate does not burn.
Dip the bottoms of each biscotti into the chocolate and place these biscotti on the parchment paper to cool.
Once the chocolate has hardened, serve and enjoy!