11 Aug Vegan Almond Biscotti recipe

Posted at 23:55h in Cookies, International, Vegan Recipes by blessmyfoodbypayal 0 Comments

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Vegan Almond Biscotti recipe with step wise pictorial and video method.

Almond biscotti are the most popular Italian twice-baked cookies that are mildly sweet and too crunchy.

“Biscotti” is derived from an Italian word “Biscotto”.

“Bis” means “twice” and “Cotto” stands for “cooked”.

So Biscotti means “twice-cooked“, which reflects the method used to make these cookies.

Here the double cooking means dough is first baked as a loaf, then sliced into individual diagonal pieces, which are baked again to achieve the characteristic crispiness.

These cookies are traditionally made with flour, sugar, eggs and whole or sliced almonds but we have made them vegan without compromising over the taste and texture.

Almond biscotti are not only popular in Italy but around the world due to their delicious nutty flavor.

KEY INGREDIENTS OF ALMOND BISCOTTI:

1. ALMONDS: This is the prime ingredient of this recipe. Whole or chopped almonds are added into the dough but we preferred the whole for a clear bite.

2. FLOUR : Traditionally all purpose flour is used in the making of almond Biscotti but we have opted whole wheat flour for healthy eating.

3. SWEETENER: Feel free to use sweetener of your choice. Whatever sugar you are using, make sure it is in powdered form because it will be able to get whisked and creamy so easily.

4. FAT : Oil is used as a fat content in this biscotti recipe. Go for such an oil which has no taste or smell of its own. In place of oil you can go for butter or even desi ghee if your recipe is not vegan.

5. LEAVENING AGENTS : Leavening agents like baking powder and baking soda help in making the biscotti crunchy.

6. SALT : pinch of salt in any of the dessert recipe helps in enhancing the taste. If use are using the butter in place of oil and the butter is salted, you should skip this additional salt.

7. ESSENCE : This is the recipe of almond biscotti so this is obvious that the taste and aroma of almonds must be dominating. That is why we have added almond essence in it. If almond essence is not available to you, simply go for vanilla essence.

OTHER VARIATIONS OF BISCOTTI

Not just almonds, but biscotti is made using variety of ingredients like chocolate chips, dried fruits, or other nuts.

SERVING SUGGESTIONS OF ALMOND BISCOTTI

The final biscotti is dry, crunchy, and not overly sweet, making it perfect for dipping in coffee, tea, or even dessert wine like Vin Santo.

HOW AND FOR LONG BISCOTTI CAN BE STORAGED?

Biscotti will stay good for about a month or. room temperature and for 3 months in freezer.

STEP WISE PICTORIAL RECIPE OF VEGAN ALMOND BISCOTTI RECIPE

Add oil and powdered sugar in a bowl.

Whisk them to creamy.

Add baking powder, baking soda, salt, lemon juice and almond essence.

Give them a good mix.

Add almonds and mix good.

Lastly add flour, in two parts.

Mix everything so well.

Then add water, only spoon by spoon.

Bring everything together. Remember, not to knead the dough. Just bring together.

Transfer on a baking tray lined with greased butter paper or silicon mat.

Shape it into a log. If your baking tray is small, dough can be divided into two portions.

Bake in preheated oven @180°C in the middle rack with both the rods on for 30 minutes.

Bring the tray out and let it cool.

Cut into diagonal pieces.

Arrange them on a baking tray.

Bake in preheated oven @160 degree C for 15-20 minutes.

Then turn the sides of the bicottis.

Bake further for 150 to 20 minutes or until they are crispy from all the sides.

Almond biscotti is ready. Enjoy when it turns completely cool.

VEGAN ALMOND BISCOTTI RECIPE – RECIPE CARD

Vegan Almond Biscotti recipe

blessmyfoodbypayal

This Vegan almond biscotti recipe offers a delightful, crunchy treat, perfect for pairing with coffee or tea, made entirely plant-based and delicious.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Course Cookies

Cuisine Italian

Servings 10 biscottis

Ingredients

1 cup = 250 ml

1 cup whole wheat flour
1/2 cup powdered sugar of your choice (we used bura sugar)
1/2 cup almonds
1/3 cup oil
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp lemon juice or vinegar
Pinch of salt
1 tsp almond essence (or vanilla essence)
2-3 tbsp water

Instructions

Add oil and powdered sugar in a bowl.
Whisk them to creamy.
Add baking powder, baking soda, salt, lemon juice and almond essence.
Give them a good mix.
Add almonds and mix good.
Lastly add flour, in two parts.
Mix everything so well.
Then add water, only spoon by spoon.
Bring everything together. Remember, not to knead the dough. Just bring together.
Transfer on a baking tray lined with greased butter paper or silicon mat.
Shape it into a log. If your baking tray is small, dough can be divided into two portions.
Bake in preheated oven @180°C in the middle rack with both the rods on for 30 minutes.
Bring the tray out and let it cool.
Cut into diagonal pieces.
Arrange them on a baking tray.
Bake in preheated oven @160 degree C for 15-20 minutes.
Then turn the sides of the bicottis.
Bake further for 150 to 20 minutes or until they are crispy from all the sides.
Almond biscotti is ready. Enjoy when it turns completely cool.