Vegan Churro Biscotti - Cinnamon Sugar Biscotti
User Reviews
5
Vegan Churro Biscotti - Cinnamon Sugar Biscotti
Description
Vegan Churro Biscotti begin with a dry mix of all-purpose flour, cornstarch, almond flour, baking powder, salt, and cinnamon. Wet ingredients include non-dairy milk, neutral oil, maple syrup, and sugar, combined until a sticky dough forms. The dough is then shaped into an oval on parchment paper and coated with a cinnamon-sugar blend while still moist, pressing it lightly to adhere. The biscotti is baked at 350°F (180°C) for about 22-25 minutes until set.
After cooling completely, the dough log is sliced, typically at an angle, then baked again to dry out the slices and develop the biscotti’s signature crunchy texture. This vegan biscotti offers a cinnamon-sweet flavor reminiscent of churros but in a crisp cookie form, suitable for dunking with coffee or tea.
The recipe can be adjusted for gluten-free needs by substituting the flour blends. Icing or melted dark chocolate drizzle can be added for extra sweetness and decoration. Proper cooling on a wire rack after the second bake ensures maximum crispness and prevents sogginess.
Ingredients
- 1 1/2 cups flour I use all-purpose
- 1 tbsp cornstarch
- 2 tbsp almond flour , Omit to make nut free
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
wet ingredients:
- 1/2 cup non-dairy milk
- 1 tbsp neutral cooking oil generic cooking oil
- 2 tbsp maple syrup
- 3 tbsp sugar
To coat:
- 1 1/2 tbsp sugar I use a mixture of coconut sugar and brown sugar
- 1 tsp cinnamon
Instructions
- In a bowl, mix the flour, cornstarch, almond flour, baking powder, salt, and cinnamon, and set aside.
- In another bowl, mix the non dairy milk, oil, maple syrup, and sugar. Mix well until the sugar is dissolved.
- Combine the wet with the dry, and mix to make a sticky, stiff doughy mixture. Transfer this to a parchment-lined baking sheet.
- Wet your hands and using more water, shape the mixture into an oval, and press it down to even it out so that it is about 1/2-3/4 inches thick. Keep pressing, use a couple more drops of water for whenever it gets sticky again, and keep pressing and spread it out.
- In a small bowl, mix the sugar and cinnamon for topping until well combined, and then sprinkle this all over the dough(which should still be a bit wet on the top). Press it down lightly with your hands if needed.
- Bake at 350 degrees F(180 C) for 22-25 minutes. Check with a toothpick in the center.
- Remove the baking sheet, and let it cool completely, then using a very sharp or serrated knife, slice the oval into 1/2 inch thick slices. Spread these slices over the parchment-lined baking sheet again, flattened on the wider side of the biscotti.
- Bake at 275 degrees F (135 C) for 1 hour, or until the biscotti is crisp to your preference.
- Cool completely and then store in an airtight container and keep on the counter for up to three weeks. You can also ice these with a simple icing of sugar and non-dairy milk.
Notes
- For a gluten-free version, substitute 1 cup oat flour, 1/2 cup almond flour, and 2 tbsp cornstarch or potato starch mix for the flours.
- Slice biscotti logs at a diagonal angle for longer cookie shapes similar to coffee shop styles.
- Allow the baked biscotti loaf to cool fully before slicing to prevent crumbling.
- Bake the biscotti log a day ahead, then slice and complete the second bake on the following day if desired.
- Cool biscotti on a wire rack after the second bake for maximum crispness.
- Optionally, finish biscotti with a simple icing or drizzle with melted dark chocolate for a churros con chocolate effect.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Calories | 53kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 32mg | 1% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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