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They said it couldn't be done...a biscotti without eggs that is crunchy and doesn't break. Well, they didn't know about chia seeds! These cookies taste so much like the real thing, you'll want to brew some espresso as soon as they come out of the oven. 


2 cups whole wheat pastry flour 
1/2 cup semolina flour 
1 pinch sea salt 
1 pinch ground cinnamon 
2 teaspoons baking powder 
1 tablespoon chia seeds, soaked in 2 tablespoons unsweetened almond milk 
1/3 cup avocado oil 
1/2 cup brown rice syrup 
1 cup unsweetened almond milk 
1/2 cup slivered almonds 


1/4 cup unsweetened almond milk 
3 tablespoons brown rice syrup 
1 cup non-dairy chocolate chips 

Preheat to 350 degrees and line a baking sheet with parchment. Combine dry and whisk to mix well. Add soaked chia seeds, oil and rice syrup, slowly add milk to create soft, pliable dough. Fold in almonds. With moist hands, divide dough in half and shape each half into a cylinder that is 2-inch wide. 

Place cylinder side by side on baking sheet and bake 20-25 min. Remove from oven and allow to cool for 3-4 minutes. Using a sharp knife, cut the logs into 1/2 inch wide slices. Return slices on the baking sheet, bake for 3 minutes, flip and bake 3 minutes more.

Combine the milk and rice syrup in a saucepan and bring to a foaming boil over high heat. Pore over the chocolate chips and whisk until smooth. Dip the ends of the biscotti into the glaze to cover half of the cookie. Set cookies on a wire rack to set. 


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