Air Fryer Vegan Chocolate Biscotti! Wanting to expand your air fryer repertoire? Try these vegan chocolate biscotti! Rich, with a deliciously grown-up flavour, these Biscotti are enhanced with roasted almonds and espresso powder!
It’s July 2022 (for those of you reading this in the future), and it’s super hot. I have decided to make chocolate biscotti, but in a crazy twist of events, experimented with baking it in the air fryer instead of putting the oven on. And it worked!
Biscotti are a traditional Italian biscuit, also known as Cantucini, served with coffee or Vin Santo after a meal. They are twice-baked, ensuring that they are dried right out. This drying out process produces a biscuit that will keep for longer and is perfect for dipping into an espresso.
I have written at length about Biscotti in my fully loaded Biscotti post here, but I will briefly explain the process of making my air fryer vegan chocolate biscotti in the air fryer, although fundamentally it remains the same as in the oven.
Table of Contents
- Vegan or plant-based chocolate chips
- Espresso powder. These biscotti don’t taste like coffee, but it enhances the dark, rich chocolate flavour.
- Cocoa Powder. Use a good quality, dark cocoa powder.
- Plain or all purpose flour.
- Baking powder. Rather than add lift, these add air to the biscotti mixture.
- White sugar and soft brown sugar. One adds sweetness and crunch (white sugar), the other adds a gently caramel flavour.
- Vegan Yogurt. Used your favourite brand. I like Alpro plain. This replaces the egg element. If you find that your dough is really too stiff to bring together, try adding a little more yogurt.
- Almonds. If you are nut intolerant, just omit, and add chocolate chips instead. Make sure to add an extra half a cup of flour to the mix too (remember that we blended up some of the almonds to make ground almonds).
- Flavourings: almond and vanilla extract. The almond essence enhances the flavour of the nuts.
- Get several bowls ready. This dough is quick to make but requires separate mixing of wet/dry/melted chocolate. After that, it’s a breeze!
- Firstly, toast your almonds. The original recipe (by Maida Heatter) uses whole almonds. I ran out of whole and so used a mixture of whole and slithered. That made for an interesting toasting job, where I had to move them constantly. The slithered almonds obviously toasting much quicker than the whole. I recommend using all whole (and buying enough in the first place!).
- To toast almonds, I simply place them in one layer on the bottom of a dry skillet or frying pan. Shameless affiliate link for my Ninja Foodi Zerostick frying pan. I have it for nearly a year now, and it is still amazing.
- Once the almonds are turning golden brown and smell fragrant and toasty, remove them to a bowl to cool off.
- In one of the large mixing bowls, sift together the flour, cocoa, espresso powder, baking powder and salt, the stir in the white sugar.
- Place all of the vegan chocolate chips and half and cup each of the cooled toasted almonds and the flour/cocoa mixture. Blend until you have a powdery mixture, then add this the rest of the flour mixture with the rest of the whole, toasted almonds.
- In a small bowl, whisk together the brown sugar, extracts and vegan yogurt until smooth. Pour this into the dry mixture.
- Now, mix this up until you get a stiff dough.
- The dough is simple enough to make although it does get quite stiff, and requires a little elbow grease to get it all mixed. I actually gave up with my wooden spoon and just went in with my hands instead and that was much easier!
- Divide dough into two.
- Make sure to form the biscotti dough into a flat log shape, and wrap tightly in clingfilm. Chill for at least an hour, or overnight.
- When you are ready to bake your biscotti, preheat your air fryer to Bake function, 180c.
- I have a Ninja Foodi 9-in-1 Multi-Cooker, so I can just place the log of biscotti, on a sheet of tinfoil, and then straight into the basket. Bake for 15 minutes.
- Carefully remove log from the air fryer and leave to cool for another 15 minutes.
- Turn air fryer down to 150c.
- Place on a chopping board and, using a sharp knife (a cleaver works best for this job), cut quickly into slices. I find if you cut slowly, the biscotti can fall apart.
- Turn them over, cut side up, and place on tinfoil again.
- Bake on each side for 5-8 minutes. Once one side looks dry, carefully turn them over using a spatula, then bake on the other side.
- Once baked, leave to cool for a couple of minutes before popping onto a cooling rack and leaving to cool completely. They will harden up on cooling.
- You can dip the freshly baked chocolate biscotti into some melted chocolate if you like, or serve just as they are! My vegan chocolate biscotti make a fabulous gift!
- They will keep for at least a week in an airtight container.
Try my other delicious vegan cookies
- The best Chocolate Chip Cookies, as large as saucers!
- Easy Vegan Shortbread
- Levain-style Cookies
- Tangy Lemon Cookies
Air Fryer Vegan Chocolate Biscotti
- 2 cups almonds - blanched, and toasted
- ¾ cups dark chocolate chips
- 1¾ cups Flour
- 1 tsp Baking Powder
- 1 tbsp Espresso Powder
- ¼ tsp Salt
- ⅓ cup Cocoa Powder
- ½ cup Granulated Sugar
- ¾ cup Plain Yogurt - plant-based
- ½ cup Brown Sugar - soft
- 1 tsp Vanilla Extract
- ¼ tsp Almond Extract
- Toast the almonds. I place them in a frying pan or skillet over low heat and toast, turning them frequently once you can see them starting to colour. Leave to cool.
- Place chocolate chips in a food processor or mini blender.
- Sift together flour, cocoa, espresso powder, baking powder, salt and white granulated sugar into a large bowl.
- In another small bowl, whisk together the yogurt, brown sugar and extracts.
- Add half a cup EACH of the sieved flour/cocoa mixture and toasted almonds to the chocolate in the food processor, and blitz until you have a powdery mixture.
- Add this, along with the remaining almonds back to the bowl with the flour/cocoa.
- Now mix in the wet ingredients. The dough will be very stiff, and you will need to work at it to get it thoroughly mixed.
- Separate the dough into two halves.
- Place a piece of clingfilm, roughly twice the length of one of the balls of dough, onto a work surface.
- Place one half of the dough onto the clingfilm, and shape into a log, about 3" wide, and 8" long. Wrap the clingfilm around it tightly and refrigerate for a least an hour. Repeat with the other half of the dough.
- To bake, preheat your air cooker to 180c. Place one of your dough logs onto a piece of tinfoil and place into your air fryer.
- Bake for 15 minutes.
- Remove from air fryer and leave to cool for another 15 minutes.
- Using a serrated knife, cut into slices.
- Now preheat the air fryer to 150c and place the slices onto the piece of foil, cut side up.
- Bake for 5-10 minutes (check after 5 to see if they feel dry). Now carefully turn them over and bake for another 5-10 minutes.
- Gently remove from the air fryer and, discarding the foil, place the individual biscotti onto a cooling rack. They will harden up as they cool.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.