If you’re looking for a way to satisfy a chocolate craving, these triple chocolate vegan biscotti will definitely hit the spot! And these cookies will probably last a few days until that craving is gone. This biscotti is made with chocolate dough, chocolate chips, and melted chocolate drizzled or spread on top of each cookie. When I said “triple,” I meant it! (I also added crushed almonds to the top of some of my cookies, and any nut will work if you want to make them a little bit prettier.)
In this recipe, I use both all purpose flour and whole wheat flour. The whole wheat flour absorbs more of the moisture from the applesauce, so if you use wheat flour, you will increase the applesauce by one tablespoon (noted in the recipe). If you use only all purpose flour, you can omit the additional 1 tablespoon of applesauce. I’ve made the biscotti both ways, and my preference is to just use all purpose flour only. I found the dough was slightly less crumbly and easier to handle using only all purpose flour. But, the biscotti made with both types of flour came out great, too! No one eating them will notice any difference.
I do have a few tips for the baking process. When you are cutting the loaf, especially when making biscotti with melted chocolate chips, your knife will start to accumulate chocolate on it, making cutting slices difficult. To fix the problem, stop occasionally and wash and dry the blade of the knife. Each time you clean it, you’ll start again with good clean cuts into the baked dough.
I’ve seen advice to use just a push down on your knife when cutting biscotti, rather than using a sawing motion. But when I’ve tried this, the biscotti is squished down by the cut. What I have found works best is using a serrated knife, especially a knife made for cutting bread. Instead of just pushing down on the knife, I use a very small rapid sawing motion, while holding the biscotti securely into place (watch your fingers!). This gave me very little crumbling, a sharp cut, and no smashed down or broken biscotti slices.
Another thing to watch for is when handling the baked biscotti at any point in the process, be very careful about touching melted chocolate chips. They are definitely hot enough to burn your skin. You should be able to avoid the chocolate chips while moving or cutting the biscotti, but please be very careful!
Depending on how wide and deep you make your biscotti loaves before baking, your number of servings might vary. My biscotti “loaves” were always about 8 to 9 inches long, 4 inches wide and 3/4 inch deep. I tried to slice each biscotti so that it was about 3/4 inch thick. I would get 24 slices per recipe, more or less (usually a few more).
When the biscotti are baking for the second time, I like to flip them over at the halfway point. It just seems like a good way to insure that both sides are crispy. I’ve always done it, but I’m not sure it’s necessary.