Dark Chocolate and Hazelnut Biscotti

1. Preheat Oven

Preheat your oven to 350°F and lightly grease a large cookie sheet. This ensures your biscotti won't stick and will bake evenly.

2. Mix Wet Ingredients

In a large mixing bowl, whisk together 1⁄3 cup almond milk and 2 tablespoons ground flaxseeds for about 30 seconds. This mixture acts as a binder to replace eggs. Then, add 3⁄4 cup plus 2 tablespoons sugar, 1⁄2 cup canola oil, 1⁄2 teaspoon vanilla extract, and 1⁄2 teaspoon almond extract. Stir until the mixture turns smooth and well combined.

3. Mix Dry Ingredients

Sift in 1 1⁄2 cups flour, 1⁄3 cup cocoa powder, 2 tablespoons arrowroot powder, 2 teaspoons baking powder, and 1⁄2 teaspoon salt. Stir everything together until the dry ingredients are evenly distributed.

4. Incorporate Hazelnuts

Knead in 1 cup of whole, raw hazelnuts. This will create a stiff dough with the nuts incorporated throughout.

5. Shape Dough

Shape the dough into a rectangle on the prepared baking sheet, approximately 12 inches long and 3-4 inches wide. This form helps the biscotti bake evenly.

6. First Bake

Place the dough in the preheated oven and bake for 28 minutes, or until it is lightly puffed and the top is slightly crackled. Remove the baking sheet from the oven and let the dough cool for about 30 minutes. This cooling step is crucial as it firms up the dough, making it easier to slice without crumbling.

7. Increase Oven Temperature

Turn up the oven temperature to 375°F.

8. Slice Biscotti

Transfer the cooled dough to a cutting board and use a heavy or serrated knife to slice it into 1⁄2-inch-thick pieces. Use a gentle, pushing-down motion to avoid breaking the biscotti.

9. Second Bake

Arrange the slices cut side down on the cookie sheet and bake them again at 375°F for 12-15 minutes, or until they achieve a desirable brownness and crispness. The second bake is essential for achieving that classic biscotti texture.

10. Cool and Store

Remove the biscotti from the oven and let them cool completely on a cooling rack. Once completely cool, transfer them to an airtight container for storage.