Vegan chocolate pistachio biscotti – these easy vegan biscotti cookies are delicious, chocolaty, easy to make and perfect for dunking! They keep really well so are perfect for giving as handmade gifts. Eggless and dairy-free.
Biscotti, also known as Cantuccini, are a crunchy, twice-baked Italian biscuit/cookie that are best eaten with a glass of sweet wine or a cup of coffee for dunking.
They are quite hard on their own, but dunking them softens them a bit, preventing you from breaking your teeth, and creating a delicious flavour combination.
The chocolate chips in these chocolate pistachio ones also get slightly melty when you dunk them in hot drinks which is so delicious!
I first made a vegan version of biscotti a while ago with my vegan biscotti with almonds and cranberries, and these vegan chocolate pistachio biscotti are adapted from that recipe.
Despite the fact that traditionally biscotti rely quite heavily on eggs, they are actually very easy to veganise. A bit of oil and milk to replace the fat and liquid from the egg is all you need to convert them to vegan and they taste just as good as the traditional ones do.
How To Make Vegan Chocolate Pistachio Biscotti:
(For ingredients and full instructions see the recipe card below)
In a large bowl, whisk together caster sugar, soy milk, oil and vanilla extract until well combined.
In a separate bowl, sift together plain flour, cacao or cocoa powder, baking powder and salt.
Add the dry ingredients to the wet and stir until it forms a rough dough then add roughly chopped pistachios and chocolate chips and mix until they are well distributed. Use your hands to bring it together into a ball.
Divide the dough into two even pieces and shape each one into a log about 5cm wide. Place them well spaced apart on a baking parchment lined baking sheet and use your hands to slightly flatten them and square off the edges for perfectly shaped biscotti.
Bake the logs for 35 minutes until they are firm to the touch.
Remove the logs from the oven and set them aside on a wire rack to cool for 20 minutes. Turn the oven down.
Once the logs have cooled, use a sharp serrated knife to cut them into diagonal slices about 1 to 1 ½ cm wide. Don’t try slicing the logs before the 20 minutes cooling time is up otherwise they will be hard to slice and crumbly. (I like to eat the end bits for uh, taste testing purposes…)
Lay the slices cut side down on the baking sheet and return them to the oven for 10 minutes. Turn the slices over and bake for another 10 minutes. Remove from the oven and transfer to a wire rack to cool.
Once the biscotti are cool store them in an airtight container. They will keep for several months if stored correctly.
Top Tips:
As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
This recipe will work with any non-dairy milk (except probably coconut), but unsweetened soy milk is best as it has the highest protein content and therefore most closely mimics the egg.
If you are using coconut oil, make sure that the milk is room temperature, or even lukewarm, otherwise you risk the coconut oil re-solidifying.
Don’t try slicing the logs before the 20 minutes cooling time is up otherwise they will be hard to slice and crumbly.
If you want softer biscuits you can reduce the second bake time a little; and if you want really super crunchy ones you can increase it a bit.
You can swap the pistachios and chocolate chips for other nuts and/or dried fruits if you prefer.
Try adding the finely grated zest of an orange for a chocolate orange twist!
The biscotti will keep for several months provided they are stored in an airtight container in a cool, dark place.
More Vegan Biscuits And Cookies:
Vegan peanut butter chocolate chip cookies
Vegan biscotti with almonds and cranberries
Vegan pumpkin chocolate chip cookies
Chocolate raspberry skillet cookie for two
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Vegan Chocolate Pistachio Biscotti
Vegan chocolate pistachio biscotti - these easy vegan biscotti cookies are delicious, chocolaty, easy to make and perfect for dunking! They keep really well so are perfect for giving as handmade gifts.
Ingredients
- 180 g (¾ cup + 2 Tbsp) caster (superfine) sugar
- 80 ml (⅓ cup) unsweetened soy milk (other non-dairy milks will work but soy is best) room temperature
- 2 Tbsp neutral oil (I use olive) or melted refined coconut oil
- 1 tsp vanilla extract
- 230 g (1 + ¾ cups + 2 Tbsp) plain (all-purpose) flour
- 50 g (⅓ cup + 1 Tbsp) cacao or cocoa powder (I use cacao)
- 1 tsp baking powder
- ¼ tsp salt
- 80 g roughly chopped pistachios
- 80 g dark chocolate chips*
Instructions
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Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a baking sheet with baking parchment.
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In a large bowl, whisk together the sugar, soy milk, oil and vanilla extract until well combined.
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In a separate bowl, sift together the flour, cacao or cocoa powder, baking powder and salt.
-
Add the dry ingredients to the wet and stir until it forms a rough dough then add the pistachios and chocolate chips and mix until they are well distributed. Use your hands to bring it together into a ball.
-
Divide the dough into two even pieces. On a lightly floured surface, shape each one into a log about 5cm (2in) wide. Place them well spaced apart on the baking sheet and use your hands to slightly flatten them and square off the edges for perfectly shaped biscotti.
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Bake the logs for 35 minutes until they are firm to the touch.
-
Remove the logs from the oven and set aside to cool on a wire rack for 20 minutes. Turn the oven down to 160°C/140°C fan/325°F/gas mark 3.
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Once the logs have cooled, use a very sharp serrated knife to cut them into diagonal slices about 1 to 1 ½ cm wide.
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Lay the slices cut side down on the baking sheet and return them to the oven for 10 minutes. Turn the slices over and bake for another 10 minutes. They should look mostly dry though they will firm up more as they cool. .
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Remove from the oven and transfer to a wire rack to cool. If you want really crisp biscotti you can leave them in the oven for a further 5 minutes
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Once cool store in an airtight container.
Recipe Notes
- *Some brands of dark chocolate chips are vegan friendly but not all are so do check the packet to make sure.
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- This recipe will work with any non-dairy milk (except probably coconut), but unsweetened soy milk is best as it has the highest protein content and therefore most closely mimics the egg.
- If you are using coconut oil, make sure that the milk is room temperature, or even lukewarm, otherwise you risk the coconut oil re-solidifying.
- Don't try slicing the logs before the 20 minutes cooling time is up otherwise they will be hard to slice and crumbly.
- If you want softer biscuits you can reduce the second bake time a little; and if you want really super crunchy ones you can increase it a bit.
- Try adding the finely grated zest of an orange to the wet ingredients for a chocolate orange twist.
- The biscotti will keep for several months provided they are stored in an airtight container in a cool, dark place.
Albertina
These chocolate pistachio biscotti looks great and the pictures are awesome. I will be making these next week and I can’t wait to try these!