Vegan Black Velvet Chocolate Almond Macadamia Nut Biscotti

It is no secret that I enjoy food from all over the world. That is the beauty of diversity, is it not? There is not one type of food that I can attest to not liking as long as it is vegan - and if it is not, I can definitely make it so. I have an affinity for sweets regardless of where their origin may lie. One of my favorite cookies are the magical thick, slender treats known as Biscotti.

Biscotti, known also as Cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, such as wine or coffee. Twice-baked cookies similar to Biscotti have various named in other countries and all are just as delicious.

The most common flavored Biscotti is Vanilla and nuts used are almonds or hazelnuts, however, chocolate is also a winner. For a vegan version, I used Black Velvet Cacao Powder from Weirdo Good (such an amazing brand.....and no, this is not a sponsored post, just a really great vegan brand that is worth the share! x) along with toasted macadamia nuts, almond extract and a brown sugar in addition to regular sugar. But I did use a bit of a my espresso sugar with it as well, just for a bit of a kick. Our whole Manor smelled like brownies while these were in the oven - it was ever so soothing and aromatic.

These were a pleasant surprise for my beloved for his morning coffee and a much loved treat that I gave to my mum and sister to treat themselves to throughout the day. The crunch, the smell, the snap, the dark chocolate - these are sure to be crowd pleasers for those who wish to indulge in decadence.


-So, my darlings.....Let The Kitchen Conjuring Commence-

2 cups all-purpose flour

3/4 cups Weirdo Good Black Velvet Cacao Powder

1/2 cup sugar

1/4 cup brown sugar, tightly packed

1/4 tsp. sea salt

1 1/2 tsps. almond extract

2/3 cups almond milk

1 tsp. baking powder

1/2 tsp. baking soda

2 tablespoons olive oil (you can also use melted coconut oil)

1 cup macadamia nuts, roasted and roughly chopped


- Preheat the oven to 350 degrees F.

- In a medium mixing bowl, sift your dry ingredients: flour, black cacao powder, salt, baking powder and baking soda.....making sure to remove all lumps.

- In a separate bowl, whisk together milk, oil, sugar, and almond extract.

- Create a well in the center of the dry mixture and add the wet ingredients; fold/mix well until a rough dough has formed.

- Next, add the chopped nuts and mixed well using your hands until they are well distributed and a dough ball has formed.

- Form the dough into a 12 inch log and place on to a baking sheet lined with parchment paper. Gently flatten to top and form a rectangle, making sure to mar the corners and shaped.

- Bake for 35 minutes.

- Remove from the oven (but do not turn the oven off, just reduce the temperature to 300 degrees) and place on a cooling rack and let cool for 20 minutes.

- Once cool, gently cut the log into 1/2 inch thick slices using a serrated knife. Place the slices slide down on the parchment lined baking sheet and bake each side for 10 minutes until the cookies are nice and crunchy.

- Serve with tea, coffee, wine or enjoy as a snack. x

*Makes 12-16 servings.

So, did you make these? I am dying to know x

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