Friends, are you ready for vegan biscotti perfection? Because that’s exactly what’s about to go down.
Let’s bake, yo.
When I imagine a dreamy, idyllic morning, it involves a hot drink of some kind, biscotti, and sitting by a window with my journal or a good book. Oh, and obviously stretchy pants and an oversized sweater are involved. That’s a given.
A reader requested I make vegan biscotti (hi, Aditi!), and I thought it was such a great idea.
In my research, I learned biscotti means “twice baked” in Italian. And, as you might’ve guessed, this crunchy cookie traditionally enjoyed with a hot beverage originates from Italy – swoon. My girl, Giada, knows what’s up.
The first biscotti is believed to have been created in Prato, Italy in the 14th century. This crunchy snack was popular among sailors because of its long shelf life. And has since become a café staple around the world.
This recipe is simple to make, requiring just 1 bowl and 10 ingredients! It’s also made with coconut oil and sweetened with organic cane sugar (sub coconut sugar if you’d like!).
If you’ve never made biscotti, the concept is very straightforward.
Make a cookie dough, shape it into two logs, bake until slightly golden brown, and cool. Then slice into small segments and bake once more. That’s it! That is, unless you want to dip these beauties into dark chocolate (and why wouldn’t you want to do that, I ask?).
I think you guys are going to LOVE these biscotti! They’re:
Slightly tender on the inside
Studded with toasted almonds
& Easy to make
These would make the perfect treat to go alongside your favorite hot beverage in the morning, or for an evening dessert. A perfect pairing would be my 5-minute Vegan Hot Cocoa, or my 3-Ingredient Ginger Latte. Serious yum.
If you give this recipe a try, let us know what you think! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
Orange Almond Biscotti (Vegan)
- 1/2 cup coconut oil (melted)
- 3/4 cup organic cane sugar (sub coconut sugar with varied results)
- 1/2 cup pumpkin puree* (acts as binder)
- 1 tsp vanilla extract
- 1 3/4 cups unbleached all-purpose flour*
- 1/2 cup fine cornmeal (or sub more all-purpose flour)
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp orange zest
- 1/2 cup toasted almonds* (well chopped // somewhere between coarse and fine)
- 3/4 cup vegan dark chocolate (optional // chopped)
- Preheat oven to 350 degrees F (176 C).
- Melt coconut oil in a large mixing bowl. Add organic cane sugar and whisk thoroughly to combine.
- Add pumpkin puree and vanilla and whisk until completely combined.
- Next add flour, cornmeal, baking powder, salt, and orange zest. Stir until combined, but try not to over-mix.
- Add almonds and stir once more to evenly disperse.
- Use a knife or spatula to divide the dough into two even sections (amount as original recipe is written // adjust if altering batch size). Then using damp hands, form the two portions into long, semi-skinny logs (see photo). Try and make them as uniform in size and shape as possible so they bake evenly.
- Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. Be very gentle when slicing, especially where the almonds are as they can crumble easily. I discarded (ate) the very end pieces because they were too small and already quite brown.
- Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes), to ensure even baking.
- Let cool briefly before enjoying. If dipping in chocolate, add chopped chocolate to a mixing bowl and microwave in 30 second increments until melted, or melt over a double boiler on the stovetop.
- Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess.
- Place on a parchment-lined baking sheet to dry. To speed setting, pop in the freezer. Otherwise, let dry at room temperature until completely set.
- Store covered at room temperature for 3-4 days (I found a large jar is ideal). Will keep well-sealed in the freezer for up to 1 month. Enjoy with hot tea, hot toddies, hot chocolate, ginger lattes, or chai latte!
*Sub up to half of the unbleached all-purpose flour with spelt or white whole-wheat flour for a healthier biscotti. However, this will make them a bit more dense and rustic in flavor.
*You can substitute an equal amount of our NEW Minimalist Baker Gluten-Free Flour Blend for the all-purpose flour in this recipe.
*If your almonds are raw, toast in a 350 degree F (176 C) oven until golden brown, fragrant and the skins are beginning to pop – about 10-12 minutes.
*Recipe loosely adapted from Epicurious and Giada De Laurentiis.
*Nutrition information is a rough estimate calculated without chocolate.
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