VEGAN BISCOTTI RECIPE WITH ALMONDS AND CHOCOLATE
Traditional biscotti recipes (also known as twice-baked Italian biscuit) are made with some animal products; such as eggs. However, you can easily make this Italian cookie into a vegan biscotti recipe without compromising flavor and texture.
BISCOTTI FLAVORING INGREDIENTS
This Italian cookie is normally flavored with almond extract which gives a unique and aromatic flavor. However, other great ingredients go well with this recipe. Over the years, you can see many variations of this great recipe so you can do it too. If you wish to add other flavorings to personalize it to your taste, check the following list for inspiration.
- Almond extract.
- Cinnamon.
- Citrus zest; for example orange zest and lemon zest.
- Vanilla extract.
- Anise.
- Liqour.
BISCOTTI: VEGAN INGREDIENTS
To make these delicious cookies you will need a few basic ingredients including nuts.
- Sugar: I like this recipe with powdered sugar, but you can use other types of sugar. For example coconut sugar, demerara sugar, brown sugar, white sugar, and coarse sugar.
- Non-dairy milk: although I didn’t use milk for this recipe, you can replace the aquafaba with vegan milk. I normally use oat milk for my recipes but you can use other vegan kinds of milk; such as almond milk, unsweetened soy milk, cashew milk, hazelnut milk, rice milk, etc.
- Vegetable oil: I used vegetable oil for this recipe. You can try other oils such as sunflower oil, melted coconut oil, avocado oil, olive oil, etc. Bear in mind that depending on which type of oil you use it can change the flavour of the biscotti.
- Flavoring: I used vanilla extract, orange zest, and lemon zest as I love how delicious this combination is for this vegan biscotti recipe. For more aromatic ingredients check the flavoring list above.
- Egg replacement: traditionally biscotti recipes have eggs as part of the ingredients. I used aquafaba as is a great white egg replacement and goes very well with this recipe.
- Flour: self-raising flour is great for me, but you can also use all-purpose flour with baking powder or sodium bicarbonate. If you want to make this recipe gluten-free you can use gluten-free flour or almond flour.
ADDITIONAL INGREDIENTS
- Nuts: I used whole almonds to make this vegan almond biscotti recipe, but you can use pistachios, walnuts, cashew nuts, and hazelnuts.
- Dried fruit: you can try dried cranberries, dried apricots, and raisins.
- White chocolate chips.
SERVING SUGGESTIONS AND STORING
These vegan biscotti cookies go very well together with a hot beverage such as a cup of coffee or a cup of tea which is great for breakfast or after lunch or dinner. Additionally, when serving this vegan biscotti recipe you can pour melted chocolate or glaze them with icing.
Lastly, to store this vegan version of biscotti, once they are cooled down place them in an airtight jar or an airtight container and store them in a dark place.
THIS VEGAN BISCOTTI RECIPE GOES WELL WITH:
- Also, try these delicious cookies with blackberry jam.
VEGAN BISCOTTI RECIPE WITH ALMONDS AND CHOCOLATE
This delicious and aromatic vegan biscotti recipe is great for breakfast or as a treat after lunch or dinner with a hot beverage. Also, this recipe has simple ingredients!
Ingredients
- 125 gr. of Powdered sugar.
- 3 Tbsp. of Aquafaba.
- 2 Tbsp. of Vegetable oil.
- 4 Tbsp. of Vegan milk.
- 1 Tsp. of Vanilla extract.
- Orange zest
- Lemon Zest.
- 230 gr. of Self-raising flour.
- A pinch of salt.
- 30 gr. of Chopped almonds.
- 30 gr. of Dark chocolate chips.
Instructions
COOKIE DOUGH
- Pre-heat the oven to 180 °C degrees (356 °F approx.).
- In a medium bowl place the powdered sugar, orange zest, lemon zest, and the wet ingredients: 3 tbsp. of aquafaba, 2 tbsp. of vegetable oil, 4 tbsp. of vegan milk, and 1 tsp. of vanilla extract. Mix the ingredients well with a wire whisk.
- Add the dry ingredients 230 gr. of flour with a pinch of salt and mix well.
- Chop the almonds and add them together with the dark chocolate chips to the cookie dough.
- Shape the cookie dough into a log and place it on a parchment-lined baking sheet.
FIRST BAKE
- Place the baking pan in the center of the preheated oven and bake until light brown for around 20 minutes.
- Remove the baking pan from the oven place the biscotti log on a wire rack and let it cool down at room temperature for around 10 minutes.
SECOND BAKE TIME
- With a sharp knife or a sharp serrated knife (preferably) cut the biscotti into one-inch slices.
- Place them on one or two large baking sheets with parchment paper (one single layer).
- Place the baking sheet in the preheated oven for a second bake. Bake for around 10 minutes or until golden brown.
- Remove from the oven and let vegan biscotti to cool down at room temperature.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 194Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 306mgCarbohydrates 33gFiber 1gSugar 14gProtein 3g
The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.
MORE VEGAN COOKIES
- VEGAN CRUMBL COOKIE RECIPE.
- CHOCOLATE CHIPS ORANGE COOKIES.
- CHICKPEA COOKIES.
- GINGERBREAD COOKIES VEGAN.
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