Choco-Cinna-Nut Biscotti

From Vive le Vegan!
A fun twist on biscotti for a chocolate treat that’s not too sweet!

2 cups unbleached all-purpose flour (see note for spelt version)
2⁄3 cup unrefined sugar
1⁄3 cup cocoa powder
3⁄4 tsp cinnamon
2 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp sea salt
1⁄2 - 3⁄4 cup nuts (e.g., pecans, almond slivers, walnuts)
1⁄4 - 1⁄3 cup non-dairy chocolate chips
1⁄2 cup pure maple syrup
1⁄3 cup water
1 tsp pure vanilla extract
1 tsp mocha extract (or 1⁄2 tsp almond extract, or more vanilla)
1⁄3 cup organic canola oil
11⁄2 - 2 tbsp unrefined sugar (garnish)

Preheat oven to 350°F (176°C). In a large bowl, combine the dry ingredients, sifting in the flour, cocoa powder, baking powder, and baking soda. In another bowl, combine the maple syrup, water, vanilla and mocha extracts, and canola oil. Add the wet mixture to the dry mixture, and mix until well combined, making a thick dough. Divide the dough in half, and shape into logs (roughly 1" thick, 4" wide, and 8-9" long). Place on a baking sheet lined with parchment paper (make sure there is space between them), and bake for 35-37 minutes. Remove from oven to let cool, about 10 minutes (see note).

Using a serrated knife, cut biscotti strips on a slight diagonal, about 11⁄2" thick. Sprinkle with the unrefined sugar and bake for another 12-20 minutes (less time for chewier cookies, longer for crispier ones). Remove from oven and let cool.

Note: If using spelt flour, add extra flour. Use about 2 cups + 3-4 extra tablespoons.

Tip: Leave the biscotti logs on the baking tray to cool on top of a cooling rack so they can be easily sliced before baking again. When cooling the biscotti slices, you can again leave them on the tray on top of a cooling rack. Note that they will be crispier than if transferred directly to the cooling rack.

Idea: Dip the ends of the biscotti cookies in qood-quality melted non-dairy chocolate and let cool on a baking tray lined with parchment paper.

Makes 12 or more biscotti.