Vegan Biscotti Recipes

VEGAN ALMOND BISCOTTI

Steps:

• Preheat oven the 325°F.
• Lightly oil two cookie sheets.
• Use double layer shiny ones, if you have them.
• If yours are very black, line them with foil.
• In a large bowl, whisk together the flours, baking powder, and salt.
• In a medium bowl, whisk together the sugar, applesauce, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
• Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.
• With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off.
• Place these on the cookie sheets.
• Bake the logs for about 25 minutes.
• Remove the pans and reduce the oven heat to 300°F.
• Cool the logs on a rack for 15 minutes.
• Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
• Place the slices cut side down on the cookie sheets (you can remove the foil, if using).
• Bake 5-10 minutes, or until golden on the bottom.
• Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
• Cool on racks, then store airtight for up to two weeks.

ORANGE ALMOND BISCOTTI (VEGAN)

Steps:

• Preheat oven to 350 degrees F (176 C).
• Melt coconut oil in a large mixing bowl. Add organic cane sugar and whisk thoroughly to combine.
• Add pumpkin puree and vanilla and whisk until completely combined.
• Next add flour, cornmeal, baking powder, salt, and orange zest. Stir until combined, but try not to over-mix.
• Add almonds and stir once more to evenly disperse.
• Use a knife or spatula to divide the dough into two even sections (amount as original recipe is written // adjust if altering batch size). Then using damp hands, form the two portions into long, semi-skinny logs (see photo). Try and make them as uniform in size and shape as possible so they bake evenly.
• Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. Be very gentle when slicing, especially where the almonds are as they can crumble easily. I discarded (ate) the very end pieces because they were too small and already quite brown.
• Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes), to ensure even baking.
• Let cool briefly before enjoying. If dipping in chocolate, add chopped chocolate to a mixing bowl and microwave in 30 second increments until melted, or melt over a double boiler on the stovetop.
• Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess.
• Place on a parchment-lined baking sheet to dry. To speed setting, pop in the freezer. Otherwise, let dry at room temperature until completely set.
• Store covered at room temperature for 3-4 days (I found a large jar is ideal). Will keep well-sealed in the freezer for up to 1 month. Enjoy with hot tea, hot toddies, hot chocolate, ginger lattes, or chai latte!

4-INGREDIENT VEGAN ALMOND FLOUR BISCOTTI {KETO OPTION}

Steps:

• Preheat oven to 350F. Line a large cookie sheet with parchment paper.
• In a large bowl, whisk together the almond flour, coconut sugar, arrowroot, baking powder and salt. Add the water, stirring until completely combined.
• Scrape dough into a mound in the center of the prepared cookie sheet. Shape dough into a log that measures roughly 11 inches long, 2 and 1/2 inches wide, and just over 1/2 an inch high.
• Bake in the preheated oven for 19 to 23 minutes or until light golden brown and the center is set & firm to the touch. Remove from oven, turn oven off, and cool completely on sheet,. Refrigerate frigerate at least 1 hour until cold. Using parchment paper, lift log onto a cutting board.
• Preheat oven to 250F. Slide log off of parchment paper and place paper back on cookie sheet.
• Using a sharp knife, cut log crosswise, on the diagonal, into 22 biscotti. Place slices cut side down on paper-lined cookie sheet.
• Bake biscotti for 20 minutes. Remove sheet and, using spatula, turn over biscotti. Return to oven and bake for 20 minutes longer. Turn oven off, keep door closed, and let biscotti remain in oven for 1-2 hours until cooled (this further dries them).