Orange Almond Biscotti (Vegan)
User Reviews
4.9
Orange Almond Biscotti (Vegan)
Description
The Orange Almond Biscotti recipe features a dough made by blending melted coconut oil and organic cane sugar, then mixing in pumpkin purée as a binder and vanilla extract. Dry ingredients including all-purpose flour, cornmeal, baking powder, salt, and orange zest are added next for structure and a citrus aroma.
Toasted almonds folded into the dough contribute a crunchy texture and nutty flavor. The dough is divided into two logs and baked partially, then sliced and baked again to achieve the characteristic crisp biscotti texture. The optional addition of chopped dark chocolate enhances the sweetness and complexity.
These biscotti are vegan by substituting pumpkin purée for eggs. Variations may include substituting gluten-free flour blends or spelt flour for part of the all-purpose flour. The biscotti hold up well to dunking in hot beverages, offering a bright orange note from the zest balanced by the rich almonds and optional chocolate.
Ingredients
- 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 ¾ cups all-purpose flour unbleached
- 1/2 cup cornmeal or sub more all-purpose flour, fine
- 1 ½ tsp baking powder
- 1/4 tsp salt sea salt
- 1 tsp orange zest
- 1/2 cup almonds well chopped // somewhere between coarse and fine, toasted
- 3/4 cup dark chocolate optional // chopped, vegan
Instructions
- 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 purée 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 lattes!
Notes
- Pumpkin purée serves as the egg substitute; for non-vegan versions, replace with 2 large eggs.
- To toast almonds, bake raw nuts at 350°F (176°C) for 10-12 minutes until golden and fragrant.
- Substitute up to half the all-purpose flour with spelt or whole wheat flour for a denser texture.
- Gluten-free 1:1 flour blends can replace all-purpose flour if desired.
- Use coconut sugar as indicated; other sugars may alter texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(biscotti)
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1biscotti | |
| Calories | 188 | 9% |
| Carbohydrates | 25.2g | 8% |
| Protein | 2.7g | 5% |
| Fat | 8.9g | 14% |
| Saturated Fat | 6.1g | 31% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 34mg | 1% |
| Fiber | 1.3g | 5% |
| Sugar | 9.3g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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