Golden Pomegranate Sufganiyot Biscotti with Spiced Chocolate Tempering

What Makes This Special

This recipe transforms the comforting tradition of Jewish Sufganiyot (donuts) into twice-baked vegan biscotti, perfect for festive gatherings. Real pomegranate juice and arils bring winter brightness, while a golden-hued, spiced chocolate is tempered for a crisp, elegant finish—tying classic Jewish flavors to Christmas coziness. These biscuits are not just delicious but also offer a fun hands-on lesson in tempering chocolate and infusing color naturally.

Ingredients

Every ingredient has a role to play: the bright tang of pomegranate, warming holiday spices, flecks of orange zest, and a dazzling chocolate dip for contrast. Don’t skip the proper vegan chocolate—tempering gives a beautiful, bakery-worthy snap!

For the Biscotti Dough

• 250g plain (all-purpose) flour: The base, giving structure.
• 100g granulated sugar: Sweetness and a bit of crunch.
• 60g neutral oil: Moisture in place of butter.
• 60ml pomegranate juice: Adds tang and moisture; also a beautiful pink hue.
• 2 tbsp pomegranate arils: Juicy bites and visual appeal.
• 1 tbsp orange zest: Lively citrus notes.
• 1 1/2 tsp baking powder: Lift and lightness.
• 1/2 tsp ground cinnamon, 1/2 tsp ginger, 1/4 tsp cardamom, 1/4 tsp nutmeg: Holiday warmth.
• 1/4 tsp fine sea salt: Enhances flavor.
• 60g chopped toasted almonds (or walnuts): Optional crunch.
• 1 tsp vanilla extract: Rounds out the flavors.

For the Golden Spiced Chocolate

• 100g vegan dark chocolate: For tempering & dipping.
• 1/2 tsp turmeric: Natural golden color, subtle earthiness.
• 20g coconut oil: Adds shine and smoothness (optional, for easier dipping).
• Edible gold dust, gold leaf, or pistachios: Festive garnish (optional).

Instructions

Step 1: Preheat & Prep

Preheat your oven to 170°C (fan 155°C). Line a baking tray with parchment. Toast the nuts, if using, for 7-8 minutes until fragrant. Allow to cool, then chop.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, cardamom, and nutmeg. Stir in the orange zest and nuts (if using).

Step 3: Combine Wet Ingredients

In a measuring jug, whisk oil, pomegranate juice, and vanilla until emulsified. Pour into the dry mixture. Stir until a sticky dough forms—don’t overmix. Fold in pomegranate arils gently to avoid crushing.

Step 4: Shape and First Bake

With floured hands, shape dough into a log about 30cm x 7cm x 2cm on the parchment. Smooth the sides. Bake for 30-35 minutes until lightly golden and set (it will still be a bit soft to the touch).

Step 5: Cool and Slice

Let the log cool for 15 minutes (to prevent crumbling). Reduce oven to 140°C (fan 125°C). With a serrated knife, slice the log on a slight diagonal into 1.5cm biscuits. Lay flat on the tray cut side up.

Step 6: Second Bake

Bake for 12 minutes, flip biscuits, and bake 12 minutes more, until dry and crisp. Cool fully on a wire rack.

Step 7: Prepare Golden Spiced Chocolate (Tempering)

Finely chop chocolate. Reserve 1/4 for ‘seeding.’ Melt 3/4 of the chocolate gently in a bowl set over barely simmering water (do not let water touch the bowl), stirring constantly until it reaches 45°C. Remove from heat, add reserved chocolate, turmeric, and coconut oil (if using), stirring until smooth and temp falls to 30-31°C (the chocolate should look glossy and thickened).

Step 8: Dip and Decorate

Dip half of each cooled biscotti into the tempered chocolate. Sprinkle with gold dust, gold leaf, or chopped pistachios. Place on parchment until set (in a cool room, or briefly in the fridge if needed).

Pro Tips

• Tempering Matters: Properly tempered chocolate will set shiny and crisp—use a thermometer for accuracy.
• Pomegranate Juice: For a deeper color, reduce juice gently until syrupy before adding.
• Slice While Warm: Biscotti slice cleaner when slightly warm; don’t wait until fully cold.

Troubleshooting

Biscotti crumble when slicing? Let the log cool only 10-15 minutes—if too hot or too cold, it’ll break. Use a gentle sawing motion with a serrated knife.

Chocolate doesn’t set with a shine? Chocolate overheated or cooled too slowly—try again, and use a digital thermometer for precise tempering.

Variations

• Chocolate-Free: Skip the chocolate dip and dust cooled biscuits with cinnamon sugar.
• Nut-Free: Omit nuts and add dried cherries or more pomegranate arils.
• Gluten-Free: Use a gluten-free flour blend; add 1/4 tsp xanthan gum for binding.

Storage

Store in an airtight container at cool room temperature for up to 2 weeks. For longer storage, freeze undipped biscotti for 2 months; thaw and dip before serving for best crunch.

This recipe combines the homey comfort of Jewish winter baking with festive sparkle—an edible celebration for Christmas and Hanukkah alike.