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Vegan Biscotti
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Vegan Biscotti

Biscotti made without eggs or dairy.
Course Dessert
Cuisine Italian
Keyword biscotti, Vegan
Prep Time 15 minutes
Cook Time 9 hours 50 minutes
Cooling Time 30 minutes
Total Time 10 hours 35 minutes
Servings 12 Cookies
Author Anna
Cost 5

Ingredients

  • 4 tablespoons vegan butter (Earth Balance) (56 grams)
  • 5 tablespoons granulated sugar (63 grams)
  • 3 tablespoons almond milk (or any other vegan milk)
  • 1 tablespoon ground flax ground flax
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt**
  • ¾ cup plus 2 tablespoons AP flour 110 grams
  • ⅔ cup pecans, chopped or one of your other favorite nuts
  • ⅓ cup dried cherries or cranberries or your other favorite dried fruit
  • ⅓ cup chocolate or white chips (non-dairy brand)

Instructions

  • Preheat oven to 350 degrees F. Have ready a large baking sheet lined with parchment paper.
  • In a mixing bowl, beat together the plant butter and sugar. Add the flax, almond milk, and vanilla and stir until blended, then stir in the cornstarch, baking powder and salt until. Add the flour and stir to make a soft dough, then stir in your add-ins (pecans, cherries and chips).
  • Shape the dough into a log that’s 2 ½ inches wide and 8 inches long. This log will spread, so it's good to start it narrow and tall rather than press it down too much. Bake the log at 350 for about 25 to 28 minutes. Let it cool for 10 minutes, then carefully slice into half inch pieces. What works best for me is a sharp Chef's knife and slicing straight down in one motion rather than sawing.
  • Set the pieces back on the baking sheet. I usually stand them up so that both sides are exposed.
  • Reduce oven heat to 300.
  • Bake biscotti at 300 for about 25-30 minutes. Remove from oven and let cool completely. It will crisp as it cools.

Notes

If you are using oil instead of vegan butter, use ¼ teaspoon of salt. 

Biscotti Bites or Rocks

  • Shape the dough into 1 oz balls and arrange 2 ½ inches apart on a parchment or Silpat lined baking sheet. 
  • Bake for  a total of 28 to 30 minutes, but set the time for 14 minutes to start.  After 14 minutes, use a spatula to carefully turn the bites on their side.  Flipping them is also an option, but that tends to decompress them more so they have a squashed look.  You'll understand when you try it. 
  • After turning the cookies, let them bake for another 14 to 16 minutes.
  • Let cool completely.  They should be rock or boulder shaped (not beautifully rounded) with crispy, crunchy edges and crumbly nut-filled insides.  Let cool completely and dust in sugar. 
  • You can also drizzle with chocolate and let set, but if you put plenty of chocolate chips on the inside of the cookies they are better without the chocolate glaze.  Weird but true.  You can also put a combo of nuts and white chips, but I don't recommend actual white chocolate as it melts into the dough.