Vegan Almond Biscotti (Eggless Recipe)
User Reviews
5
6 reviews
Excellent
Vegan Almond Biscotti (Eggless Recipe)
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Crunchy Italian vegan biscotti cookies without eggs or dairy.
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Ingredients
- 90 g block butter ⅜ cup, vegan, softened
- 110 g caster sugar (½ cup + 1 tablespoon)
- ½ Teaspoon almond extract
- ½ Teaspoon vanilla extract
- 3 Tablespoons soy milk unsweetened
- 200 g plain flour (~1+½ cups)
- 1 Teaspoon baking powder
- 120 g almonds ~1 cup, chopped
Notes
- Store in an airtight container at room temperature for up to 10 days.
- Don't attempt to cut the vegan biscotti logs while too hot or too cold as they will crumble. Around 20 minutes of cooling time is just right.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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