Almond Biscotti (vegan)
Cookies
Ingredients:
🧈 113 g (1/2 cup) vegan butter, melted and cooled slightly
🍰 150 g (3/4 cup) cane sugar
🍎 120 g (1/2 cup) unsweetened applesauce
🌼 4 g (1 tsp) vanilla extract
🌾 210 g (1 3/4 cups) all-purpose flour
🥜 56 g (1/2 cup) almond flour
🧂 6 g (1 1/2 tsp) baking powder
🍊 2 g (1 tsp) orange zest (optional)
🥜 105 g (3/4 cup) almonds, finely chopped (toasted optional)
Features:
Features:
Nutrition:
Servings 1 Calories 152 Carbohydrates 17.8g Fat 8.8g Fiber 1.3g Protein 2.5g Monounsaturated 3.5g Polyunsaturated 3g Saturated 1.3g Trans 0g Vitamin A 80IU Vitamin C 1mg Vitamin D 0mg Calcium 40mg Iron1mg Potassium 120mg Cholesterol 0mg Sodium 15mg Sugar 8.2g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Dough: In a large bowl, whisk together melted vegan butter, sugar, applesauce, vanilla. In a separate bowl, whisk flour, and baking powder. Add dry ingredients to wet and mix until just combined. Fold in the orange zest and almonds.
- First Bake (structure): Divide dough in half and shape into two logs, about 10 inches long 2 1/2 inches wide about 3/4 inch tall. Bake at 350°F for 25 minutes. Logs should be golden and set but still slightly soft.
- Cool & Slice: Remove from oven and let logs cool at least 5 minutes. Slice diagonally into 3/4-inch pieces using a serrated knife.
- Second Bake (crunch factor): Lay slices cut-side down on the baking sheet and lower oven to 325°F. Bake for 20 minutes flip biscotti bake another 10 minutes.
- For extra crunchy biscotti: Turn oven off leave biscotti inside with the door cracked for 5-10 minutes.
Storage
Store in an airtight container 3–4 weeks
Almond Biscotti (vegan)
Ingredients:
🧈 113 g (1/2 cup) vegan butter, melted and cooled slightly
🍰 150 g (3/4 cup) cane sugar
🍎 120 g (1/2 cup) unsweetened applesauce
🌼 4 g (1 tsp) vanilla extract
🌾 210 g (1 3/4 cups) all-purpose flour
🥜 56 g (1/2 cup) almond flour
🧂 6 g (1 1/2 tsp) baking powder
🍊 2 g (1 tsp) orange zest (optional)
🥜 105 g (3/4 cup) almonds, finely chopped (toasted optional)
Features:
Instructions:
- Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Dough: In a large bowl, whisk together melted vegan butter, sugar, applesauce, vanilla. In a separate bowl, whisk flour, and baking powder. Add dry ingredients to wet and mix until just combined. Fold in the orange zest and almonds.
- First Bake (structure): Divide dough in half and shape into two logs, about 10 inches long 2 1/2 inches wide about 3/4 inch tall. Bake at 350°F for 25 minutes. Logs should be golden and set but still slightly soft.
- Cool & Slice: Remove from oven and let logs cool at least 5 minutes. Slice diagonally into 3/4-inch pieces using a serrated knife.
- Second Bake (crunch factor): Lay slices cut-side down on the baking sheet and lower oven to 325°F. Bake for 20 minutes flip biscotti bake another 10 minutes.
- For extra crunchy biscotti: Turn oven off leave biscotti inside with the door cracked for 5-10 minutes.
