Vegan Nuttified Chocolate Chip Biscotti Recipe

Name: Vegan Nuttified Chocolate Chip Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup non-hydrogenated margarine, softened (Earth Balance); 1/2 cup organic sugar, plus; 2 tablespoons organic sugar; 2 egg substitute (Ener-G egg substitute); 1 teaspoon vanilla extract (I like vanilla paste); 1/4 teaspoon almond extract; 1 1/2 cups unbleached all-purpose flour; 1/2 cup whole wheat pastry flour; 1 teaspoon baking powder; 1/2 cup semi-sweet chocolate chips; 1/4 cup raw unsalted cashews, chopped; 1/4 cup unsalted walnuts, chopped

Servings: persons

1/3 cup non-hydrogenated margarine, softened (Earth Balance)
1/2 cup organic sugar, plus
2 tablespoons organic sugar
2 egg substitute (Ener-G egg substitute)
1 teaspoon vanilla extract (I like vanilla paste)
1/4 teaspoon almond extract
1 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 cup semi-sweet chocolate chips
1/4 cup raw unsalted cashews, chopped
1/4 cup unsalted walnuts, chopped

1
["Preheat oven to 350 degrees F.", "Cream margarine and sugar together until light and fluffy. Blend in the ""eggs"" and extracts. Mix in the flour and baking soda. Stir in the chocolate chips and nuts. Chill for 10 minutes.", "Divide the chilled dough in half and shape into a 1 inch-thick rectangular slabs on an lined, oiled baking sheet. Flatten the slabs slightly by evenly patting them down. Bake until they are golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and reduce the oven temperature to 275 degrees F.", "Let slabs cool for 10 minutes, then cut each slab into 1/2 inch-wide slices. Place sliced biscottis on their sides on an ungreased baking sheet (just simply remove the lining from the one you just used) and bake for another 8-10 minutes until they are crisp and dry. Let cool completely before storing in an airtight container, where they will keep for a few days. Freezing makes them even tastier!"]

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup non-hydrogenated margarine, softened (Earth Balance), 1/2 cup organic sugar, plus, 2 tablespoons organic sugar, 2 egg substitute (Ener-G egg substitute), and more.

Yes, Vegan Nuttified Chocolate Chip Biscotti falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Nuttified Chocolate Chip Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions