Vegan Chocolate Hazelnut Biscotti with Espresso Glaze

Ingredients

• 1 cup hazelnuts
• 1 cup cocoa powder
• 1.5 cups all-purpose flour
• 3 quarters granulated sugar
• 1 tablespoon espresso
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon water
• 0.5 cup powdered sugar
• 1 tablespoon additional espresso

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   Spread the hazelnuts on the baking sheet and toast in the oven for 10 minutes, or until golden and fragrant. Remove and let cool, then chop coarsely.

3. 3

   In a large bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Whisk together until well mixed.

4. 4

   In a separate bowl, mix the water, espresso, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.

5. 5

   Fold in the chopped hazelnuts until evenly distributed.

6. 6

   Transfer the dough to a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.

7. 7

   Place the log on the prepared baking sheet and bake for 25 minutes, or until firm to the touch.

8. 8

   Remove from the oven and let cool for 15 minutes. Reduce the oven temperature to 325°F (160°C).

9. 9

   Once cooled, slice the log diagonally into 1-inch thick pieces.

10. 10

    Arrange the slices cut-side down on the baking sheet and bake for an additional 15 minutes.

11. 11

    Flip the biscotti over and bake for another 10-15 minutes, or until crisp.

12. 12

    Let the biscotti cool completely on a wire rack.

13. 13

    To prepare the espresso glaze, whisk together the powdered sugar and additional espresso in a small bowl until smooth.

14. 14

    Drizzle the glaze over the cooled biscotti and let it set for about 15 minutes.

15. 15

    Serve the biscotti with a cup of coffee or tea and enjoy!