vegan biscotti

vegan biscotti

biscotti is one of the most quintessential italian desserts. its crunchy, crumbly texture makes it great with coffee and other hot drinks. Il problema? most biscotti contain lots and lots of eggs, which help give the cookie its crisp texture. this vegan version manages to get the same texture as traditional biscotti without eggs. 

vegan biscotti

biscotti originate from italy and traditionally contain some type of nut.  they are normally served with con vino after dinner, as a dessert. in italian, biscotti can mean two things. the literal meaning is “twice-cooked” but it also refers to cookies in general. one biscotti is called a biscotto.

vegan biscotti

if you’re like me and you’ve ever had the packaged version of biscotti, you know that knawing each bite is no fun. this recipe, al contrario, has a light, crispy texture that goes deliciously well with coffee. my favorite way to enjoy un biscotto is in the morning with a cup of black tea. {if you’re wondering, yes, I speak italian :)}

if you try this recipe out, don’t forget to let me know what you think in the comments or on social media.

comment: what’s you’re favorite breakfast food?

country: italy.

vegan biscotti

vegan biscotti

makes approximately 30 biscotti

adapted from here

ingredients
  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 1/4 cup applesauce
  • 2 teaspoons vanilla extract
  • 1 tsp white vinegar
  • 3 1/4 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • chocolate chips, to taste (optional)
  • crushed almonds, to taste (optional)
method
  1. preheat oven to 375 degrees and place a sheet of parchment paper on a cookie sheet.
  2. add flaxseed and water to the bowl of a stand mixer fitted with beater attachment and let sit for 10 minutes. once stringy and gooey, add oil, sugar, applesauce, vanilla, and vinegar and mix on low until thouroughly combined. add flour, baking soda, and baking powder.
  3. divide dough into two rolls that are the length of the cookie sheet. flatten the rolls to approximately 1 inch thick and 4 inches wide and place onto the cookie sheet.
  4. bake for 25-30 minutes, or until slightly browned and the outside feels like bread crust. remove biscotti from the oven and let sit for 3-5 minutes, or until able to be handled, and cut into 1/2 inch slices. place slices face up on the cookie sheet and bake for an additional 5 minutes on each side.
  5. if desired, melt chocolate chips in the microwave in 30 second intervals and dip the ends of the biscotti into the melted chocolate. roll in crushed almonds. serve when cool. 

 

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