Vegan Chocolate Pecan Biscotti

Crunchy nutty Italian-style Biscotti cantucci biscuits with lots of rich dark chocolate and sweet pecans all coated in more chocolate. These biscuits are a staple at Christmastime and are fun and simple to make while being naturally vegan.

Being half Italian, I have very fond memories of Biscotti or Cantucci as they are actually known (as “biscotti” literally means biscuits in Italian and here we are referring to this particular style of biscuit). These ones are naturally vegan using chia seeds instead of egg and using dairy-free chocolate and butter/margarine – not that you’d notice. These biscuits are really crunchy as they are baked twice and have the double element of chocolate to make them really delicious.

How do you make these twice-baked Vegan Chocolate Pecan Biscotti?

• Make the biscuit dough as normal: chia “eggs”, sugar, plant milk, vegan butter/margarine, vanilla or almond essence, plain flour, baking powder and salt come together to form the dough. 
• Fold in the special components: chocolate chips and chopped pecans (you could use another nut, seed or used fried fruits like raisins or cranberries).
• Shape the dough into 2 pieces: roll each one into a log and bake.
• Bake for the first time: until golden and crisp on the edges.
• Allow to cool: this is essential! The biscuit logs must cool for 15 minutes otherwise they will fall apart.
• Carefully slice the logs: into the biscuit shapes. You need a sharp knife and to work gently and carefully. It is likely that some parts will crumble off but that is totally normal.
• Lay the biscuits on the tray: cut side up and bake for the second time at a slightly lower temperature. Flip the biscuits over halfway through. This allows them to dry out and really crisp up.

These are the key steps that make these Vegan Chocolate Pecan Biscotti different to other biscuits and cookies you make, but it’s simple once you know how! Allow these cantucci to cool down and then dip, drizzle or enrobe in more chocolate. These are perfect with tea or coffee and are traditionally enjoyed dip in a drink like Vin Santo. But coffee will do me just fine! They are traditionally made with almonds, but I like the pecans in this festive variety!

Make these up and store in an airtight container for a few days – they will be well received at Christmastime and beyond. I love to play around with the additions, too. Try other nuts or dried fruits and you could dip them in a dairy-free milk or even white chocolate, too.

I hope you will love making these simple and deliciously crunchy Vegan Chocolate Pecan Biscotti and if you are looking for more cookies, how about my:

• Vegan Gingerbread Wreath and Shapes
• White Chocolate Macadamia and Cranberry Snickerdoodles
• Chocolate Orange Cookie Cups
• Vegan S’Mores Cookies
• Chocolate Covered Sugar Cookies

Vegan Chocolate Pecan Biscotti

• Servings: 14-16
• Time: 60 minutes plus cooling
• Difficulty: easy
• Print

Crunchy nutty Italian-style Biscotti cantucci biscuits with lots of rich dark chocolate and sweet pecans all coated in more chocolate. These biscuits are a staple at Christmastime and are fun and simple to make while being naturally vegan.

Ingredients

• 1 tbsp chia seeds, ground
• 2 tbsp water
• 100g caster sugar
• 80ml plant-based milk, warmed
• 30g vegan butter/margarine, melted and cooled
• ½ tsp vanilla or almond essence
• 250g plain flour
• 1 tsp baking powder
• A pinch of salt
• 50g chocolate chips
• 50g pecans, chopped
• 100g dark chocolate, melted
• Extra pecans, crushed

Directions

1. Preheat the oven to 160Fan/180*C and line a large tray with parchment paper.
2. Stir together the chia seeds and water and leave for 5 minutes to form a gel. Whisk together the sugar, plant-based milk, vegan butter/margarine and vanilla/almond essence and then the chia gel.
3. Pour the flour, baking powder and salt into the wet mixture and stir to a dough. Fold in the chocolate chips and chopped pecans.
4. Divide the dough into 2 and shape into 2 logs, about 5-cm wide, on a large baking tray. Bake for 30 minutes.
5. Remove from the oven and reduce the temperate to 120Fan/140*C and allow to cool for 15 minutes and then very carefully slice each log into 7-8 pieces. Lay the cookie slices flat on the baking tray and bake for 8 minutes, flip over and cook for 8 minutes again.
6. Allow to cool thoroughly and then dip, drizzle or decorate with the melted chocolate and crushed pecans. Store in an airtight container for 3-5 days.

Let me know what you think of these Vegan Chocolate Pecan Biscotti in the comments below and tag me in your bakes, I love seeing them! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With biscotti/cantucci love x