logo

Return to Cookbook



Vegan Biscotti



Ingredients

1 cup roasted hazelnuts or almonds
2 cups whole wheat pastry flour (or combo of white/wheat - or all white)
1 cup unbleached flour
1 T. baking powder
1/2 t. salt
2/3 cup maple syrup (you can save some money by using just a little maple syrup for flavor and then adding in sugar to sweeten the dough)
1/2 cup safflower or canola oil
1 1/2 t. vanilla
1/2 t. almond extract


Optional:
1 Tbsp anise seeds, crushed
2 cups chocolate chips
Directions

Place the almonds or hazelnuts on a cookie sheet and bake at 325 degrees for 15 minutes or until fragrant.

Remove the nuts from the oven and increase the temperature of the oven to 350 degrees. Allow the nuts to cool slightly, (if using hazelnuts, place them on a towel, enclose them, and rub the hazelnuts with the towel to loosen their skin - discard the skin).

Transfer the nuts to a cutting board, roughly chop them, and set aside.

In a large bowl, stir together both types of flour, baking powder, salt & anise seed if using.

In a small bowl, place the maple syrup, 1/2 cups safflower oil, vanilla, and almond extract, and whisk well to combine.

Add the wet ingredients to the dry ingredients and stir well to combine. Fold the chopped nuts into the dough.

Preheat oven to 350 degrees F.

Line a cookie sheet with parchment paper or use non-stick.

Shape the dough into two flattened logs that are 2 1/2 inches wide & about 1/2 inch high.

Bake at 350 degrees for 30 minutes or until golden brown and feel firm and dry.

Remove them from the oven and allow them to cool slightly. When cool enough to handle, transfer the logs to a cutting board, and cut diagonally into 1/2-inch thick slices.

Place the biscotti back on the cookie sheet cut side upright, leaving a little space between them.

Bake an additional 15-20 minutes or until dry and crisp. Allow cookies to cool.

Optional Chocolate Coating:
While the cookies are cooling, prepare the chocolate coating. In the top of a double boiler, place the chocolate chips and 2 T. safflower/canola oil, and cook over low heat until chocolate chips have melted. Stir the melted chocolate chip mixture until smooth. Dip one of the cut sides of each biscotti into the melted chocolate and then place them chocolate side up on a rack. When you have finished coating all of the biscotti, place the rack in the refrigerator to allow the chocolate coating to harden fully. Store the biscotti in an airtight container.

Yield: 20-24 biscotti

Return to Cookbook

logo