If I were to imagine an idyllic, dreamy morning, I would include a warm drink, some biscotti, and a seat by the window with a book or journal. Of course, stretchy pants and a big sweater are also involved. It’s an obvious fact.
A reader requested I make vegan biscotti (hi, Aditi! I thought this was a brilliant idea.
In my research, I learned biscotti means “twice baked” in Italian. As you may have guessed, the crunchy cookie that is traditionally served with a warm beverage comes from Italy. My girl, Giada, knows what’s up.
It is believed that the first biscotti was created in Prato, Italy, in the 14th century. The long shelf-life of this crunchy snack made it popular with sailors. Since then, it has become a staple in cafes around the globe.
It is easy to prepare, as it only requires one bowl and ten ingredients. This recipe is also made using coconut oil and sweetened with cane sugar. ).
The concept of making biscotti is simple, even if you have never done it before.
Cool the dough after baking it until golden brown. Slice the dough into segments, and then bake again. That’s it! This is it unless, of course, you’d like to dip them in dark chocolate. ).
They would be the perfect dessert to serve with your morning hot beverage or as an evening treat. Perfect pairings would be my 5 Minute Vegan Hot Cocoa or my 3 Ingredient Ginger Latte. Serious yum.
Ingredients
- 1/2 cup coconut oil (melted)
- Cane sugar is a good substitute for 3/4 cup of organic cane sugar.
- 1 cup pureed pumpkin (acts as a binder)
- 1 tsp vanilla extract
- 1 3/4 cups of unbleached, all-purpose flour
- Use more all-purpose or fine cornmeal instead of 1/2 cup.
- 1 1/2 tsp Baking Powder
- 1/4 teaspoon sea salt
- 1 tsp orange zest
- 1 cup chopped almonds (somewhere between coarse and fine)
- 3/4 cup vegan dark chocolate (optional // chopped)
Instructions
- Preheat oven to 350 degrees F.
- Melt coconut butter in a large bowl. Add organic cane sugar and mix thoroughly.
- Add the pumpkin puree and vanilla and whisk together until combined.
- Add the flour, cornmeal, and baking powder. Salt, orange zest, and then stir until combined. Stir well, but do not over-mix.
- Stir in the almonds, and then add them to the mixture.
- Divide the dough evenly into two sections using a spatula or knife (amount according to original recipe // adjust for changes in batch size). Then, using wet hands, shape the two portions into long semi-skinny cylinders (see picture). Make sure they are as uniform as possible in size and shape so that they will bake evenly.
- The loaves should be baked for 25-30 minutes or until the edges are just slightly browned. Allow the loaves to cool on the baking sheet. Then, using a serrated blade, gently cut them into 3/4-inch slices. Slice very gently, particularly where the almonds will be, as they are prone to crumbling. The very last pieces were too small and quite brown. I discarded them (ate them).
- Turn the biscotti gently on their side and return them to the oven for another 20 minutes. Flip the biscotti once at the halfway point (10 minutes) to ensure even cooking.
- Allow to cool for a few seconds before eating. Add chopped chocolate to a bowl and melt in the microwave or double boiler.
- After the biscotti have cooled slightly, dip the top half into the chocolate. Spread it with a spoon and then remove the excess.
- To dry, place on a baking sheet lined with parchment paper. Put the frozen product in the freezer to speed up setting. If you prefer, allow the product to dry at room temperature until it is completely set.
- Store covered at room temp for 3-4 days (I find a large jar ideal). Keeps well sealed in the freezer for up to one month. Enjoy with tea, Hot Toddies, Hot Chocolate Ginger Lattes, or Chai Lattes.
