These vegan biscotti are crispy, delicious, and perfect for dunking! They're also easier to make than you'd think, with just a handful of simple ingredients.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon and salt.
In a separate large mixing bowl, cream the butter and sugar together with an electric mixer at high speed. Beat the ingredients for about 1 minute, until creamy.
Beat in the milk and vanilla, just until incorporated.
Begin beating the flour mixture into the butter mixture, adding about a third at a time and beating it in at low speed until fully incorporated. (Note 4).
Stir in the pecans by hand, using a large spoon.
Transfer the dough to the baking sheet and shape it into a log that's about 12 inches long by 3 inches wide.
Place the baking sheet into the oven and bake the log until it becomes golden brown on the outside, 30 to 35 minutes.
Remove the baking sheet from the oven and place it on a cooling rack. You will need the oven again, so either leave it on or remember to preheat it again a few minutes before baking the biscotti for the second time.
Allow the biscotti to cool completely. (Note 5)
Once cool, place the log on a cutting board and carefully cut it on a 45 degree angle into 1 inch pieces. (Note 6)
Place the slices on a baking sheet and bake the cookies a second time for about 10 minutes on each side, until golden brown, being super careful when turning them.
Remove the baking sheet from the oven and allow the cookies to cool completely.
If dipping the cookies, melt the chocolate chips by placing them in a microwave safe bowl and heating them in 30 second increments, stirring in between, until fully melted.
Dip a half to a third of each biscotti in the chocolate (you can also drizzle them if preferred). Place the cookies on parchment paper to allow the chocolate to set.