December 26th, 2024
Recipes
Vegan Almond Biscotti
Valentina P
- Difficulty
•
- Time 75" plus chilling
Crunchy vegan biscotti filled with plenty of almonds and an optional chocolate dip. See the notes below for more flavor ideas.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Biscotti
- 2 cups whole roasted almonds
- 2 cups all purpose flour (or gluten-free blend)
- 1 cup cane or coconut sugar
- 3/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon orange zest (optional)
- 1 teaspoon baking powder For the Wash
- 2 tablespoons non-dairy milk
- 1 tablespoon maple syrup For the Chocolate Dip
- 1/2 cup vegan chocolate chips
- 2 tablespoons coconut oil
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Step 2: Mix together the flour, sugar, cinnamon, and baking powder. In another bowl, stir the applesauce, vanilla, and optional orange zest. Pour the wet ingredients into the dry ingredients.
- Step 3: Use your hands to work the batter into a dough. Flour your hands periodically to help prevent sticking. It will seem like the batter will not come together, but as you keep kneading it, a dough will form. Add in the almonds and work them evenly into the dough. Yes, there are a lot of almonds in this. Divide the dough ball into 2 parts.
- Step 4: Lightly flour a cutting board and roll each dough half into a log (about 8 inches long, 2 inches wide, and 3/4 inch tall). Transfer the logs to the lined baking sheet, leaving plenty of space between them.
- Step 5: Stir together the milk and maple syrup for the wash. Brush a light layer of the wash over the tops and sides of the biscotti. Avoid having the wash pool under the loaves.
- Step 6: Bake the biscotti logs for 30 minutes, or until golden and firm. Set on a cooling rack and rest for at least 30 minutes.
- Step 7: After cooling, slice the logs into cookies about 3/4-inch thick. Use a serrated knife for best results (so you can slice through the almonds). Place the slices on their sides on the baking sheet.
- Step 8: Preheat the oven to 300 degrees Fahrenheit. This is the 'twice-baked' part. If you prefer softer biscotti, skip this second bake. Bake the biscotti on their sides for 30 to 45 minutes, depending on how crunchy you like them. Cool fully before the optional chocolate dip.
- Step 9: Chocolate time! In a small bowl, melt the chocolate and coconut oil together with a double boiler or in 15 second increments in the microwave.
- Step 10: Dunk or drizzle the biscotti with the melted chocolate, allowing any excess to drip off back into the bowl. Place the biscotti on a cooling rack with a sheet of parchment paper underneath to catch any drips. Refrigerate. Once hardened, gently remove the biscotti from the cooling rack.
- Serve: Enjoy. Freezes well.
Recipe Notes
For Almond Anise Biscotti: Add 1.5 tablespoons fennel seed + 1 tablespoon anise extract + 1 teaspoon orange zest (no longer optional). For Hazelnut Apricot Biscotti: Replace the almonds with 1 cup of hazelnuts + 1 cup dried chopped apricots. Replace the vanilla extract with 1 teaspoon of almond extract + 1 teaspoon orange extract (or 2 teaspoons orange zest).
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Vegan Almond Biscotti
PT1H15M 2 cups whole roasted almonds 2 cups all purpose flour (or gluten-free blend) 1 cup cane or coconut sugar 3/4 cup unsweetened applesauce 1 teaspoon vanilla extract 1 teaspoon cinnamon 1 teaspoon orange zest (optional) 1 teaspoon baking powder 2 tablespoons non-dairy milk 1 tablespoon maple syrup 1/2 cup vegan chocolate chips 2 tablespoons coconut oil Gluten Free Vegan 30 Servings
Ingredients:
