This past summer my sister pursued a life long dream and went to NYC to take a 2 month long baking course at the Institute of Culinary Education (ICE). I was constantly sent pictures of her baked goods (not sexual), and her Instagram blew up with photos of pastries and freshly baked bread. I was surprised to hear a lot of the things she baked were already vegan, so this week I asked her to show me how to make vegan biscotti.
You can find biscotti at almost any cafe and bake shop you go to, but many biscotti contain honey or milk in the recipe. So for today we made some small adjustments to bring you these crunchy, nutty, and zesty biscotti! Ours are filled with hazelnuts, almonds, and candied orange, but you can substitute the ingredients with flavours you like. Coca powder, coconut flakes, pistachios, or any dried fruit would work wonderfully. Enjoy these with a hot cup of coffee and you have yourself a light dessert or snack.
- 10 oz. of all-purpose flour
- 6 oz. of sugar
- 4 oz. of almond flour (you can make your own by blending unblanched almonds in a blender)
- 1/2 tsp of baking soda
- 1/2 tsp of baking powder
- 1/2 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- 3 fluid oz. of agave nectar or maple syrup
- 3 fluid oz. of water
- 4 oz. of roughly chopped nuts (hazelnut, almonds, or pistachios would work well)
- 2 tbsp of candied orange peel
- 1 1/2 cups of vegan dark chocolate
Preheat convention bake oven to 350 degrees.
Combine all the ingredients except agave, water, nut, and orange peel in a mixing bowl. After mixing for 2 minutes with a stand mixer or by hand, add in your water and nectar. Once the dough has almost formed, add in your nuts and candied orange.
After a firm dough has formed (don’t over mix), remove the dough from the bowl and divide the dough in half. Roll each each half into a log that’s about 15 inches long. Put both logs on a baking tray lined with parchment paper. Make sure each log has a decent amount of space between the other, as they will expand while baking.
Place the tray in the oven and bake for 30 minutes, until well risen, firm, and a golden brown.
After 30 minutes, let your logs cool for a couple of minutes and then slide the logs onto a cutting board. Don’t turn off the oven, the biscotti need to bake for a second time. Take a sharp serrated knife, and slice the logs diagonally and at 1/2 inch intervals. You can make your biscotti as thick or thin as you want, but note that when the biscotti go in for a second time in the oven, baking time will change depending on the size. After all your biscotti have been cut, place them back on the baking sheet and bake for another 10 minutes at 350 degrees.
After 10 minutes, your biscotti should be golden brown, and dry to the touch. Cool on a wired cooling rack.
During this time, melt your vegan dark chocolate either in a microwave or using a double boiler. If you use a microwave, heat in 30 second intervals and stir so you don’t burn the chocolate. Take your biscotti and dip the bottom of each one in some chocolate. You can also drizzle the chocolate if you prefer. Let the chocolate set for 15 minutes, and enjoy with a cup of coffee!
As always, be sure to follow me on my social media platforms (links are listed below) and be sure to check out my blog for a video recipe – The Jackfruit Vegan.