Vegan Chocolate Biscotti

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Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

It can be daunting cooking for vegans, often one thinks of tofu and seaweed and how joyless this kind of repertoire can be in the wrong hands. Vegan seems to imply sacrifice and self-denial. There are, of course, many luxurious ingredients that can be included in the vegan repertoire and often chocolate is overlooked, which is a shame. There should never be any dairy products or animal fats in pure dark chocolate (some manufacturers actually put animal fats into dark chocolate – unforgivable!) and, as chocolate is so rich in vitamins and minerals, it ought to be an essential food supplement.

This is an incredibly quick and simple Tuscan recipe that I watched being cooked at the same event as the classic chocolate chip cookies. In Italy, biscotti simply means β€˜biscuit’, but the Siennese ones with which we are now so familiar are, of course, usually served with a glass of vin santo for dipping.


  • 250 g 00 (Italian doppio zero) flour
  • 100 g caster sugar
  • 100 g real dark chocolate, chopped into pieces
  • 40 g fresh pine nuts or walnuts
  • small pinch of salt
  • Β½ sachet of dried yeast (3.5 g)
  • 75 ml mild but good-quality extra-virgin olive oil
  • 100 ml vin santo (available from Italian delis or a good wine merchant)


Preheat the oven to 180Β°C/Gas 4 and line 2–3 baking sheets with greaseproof paper.

Put the flour, sugar, chocolate, nuts, salt and yeast in a bowl. Mix well, then add the oil and vin santo, and mix them in.

Spoon walnut-sized pieces on to the prepared baking trays, leaving plenty of space between them for spreading, and bake for 8-10 minutes until just firm.

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