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.
Nutrition Facts
Air Fryer Vegan Chocolate Biscotti
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.