Vegan Biscotti
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Vegan Biscotti
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These Vegan Biscotti are simple to make and packed with flavor from apricots and walnuts. They're perfect for dunking in coffee and make beautiful foodie gifts!
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Ingredients
- 1 cup all-purpose flour
- ½ cup sugar granulated
- ¼ tsp sea salt
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ cup aquafaba liquid from a can of chickpeas
- 1 cup raw walnut halves coarsely chopped
- ¾ cup dried apricots sliced into ¼" pieces
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Instructions
- Preheat oven to 350°F/180°C. Line an 8” x 4”/20 cm x 20 cm loaf pan with parchment paper.
- Combine flour, ginger, and cinnamon in a small bowl. Set aside.
- Using a stand mixer with a whisk attachment, whip the aquafaba on medium speed until it becomes foamy. Add salt and continue whipping until soft peaks form (should take about 5 minutes).
- Add sugar 1 tbsp at a time to the aquafaba, mixing well after each addition. Once all the sugar is incorporated, switch to high power and beat until stiff peaks form (an additional 30 seconds to 1 minute.)
- Sift ⅓ of the flour mixture into the whipped aquafaba. Gently fold into the aquafaba in a circular motion, maintaining as much of the volume as possible.
- Add the remaining flour mixture in 2 more batches (always sift the flour in), folding after each addition. Fold until no flour pockets remain.
- Fold the chopped walnuts and apricots into the batter until they are well distributed. Gently scrape the biscotti batter into a prepared loaf pan, and level out with a spatula.
- Bake for 35–40 minutes until it begins to brown, and a toothpick inserted comes out clean.
- Remove from oven and allow the loaf to cool in the pan for at least 10 minutes. Remove from the pan and allow to cool completely, at least 2 hours or overnight.
- Preheat oven to 250°F/120°C. Line two baking sheets with parchment paper.
- With a sharp serrated knife, carefully cut ¼” (6mm) thick slices crosswise from the loaf. Do not exert too much pressure at the top of the loaf. Use a gentle sawing motion to start each slice, to avoid tearing.
- Place the slices on the parchment lined baking sheets, arranged so that they do not touch.
- Dry out the biscotti in the oven for 25–35 minutes until a slight hint of color is present on cookies and they are crisp. Flip ½ way through for a more even browning. Do not allow the biscottis to get too golden brown on top or they will be burnt underneath.
- Allow to cool and enjoy.
Equipments used:
Notes
- See article above for tips, tricks, and variations.
Nutrition Information
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Calories
58kcal
(3%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
19mg
(1%)
Potassium
56mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
110IU
(2%)
Vitamin C
1mg
(1%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 19mg | 1% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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