Vegan Pumpkin Cranberry Biscotti
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5
4 reviews
Excellent
Vegan Pumpkin Cranberry Biscotti
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These Vegan Pumpkin Biscotti drizzled with an easy lemon glaze make an ultimate cookie for fall. Perfect accompaniment for a coffee or tea.
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Ingredients
For the pumpkin biscotti dough
- ⅓ c hazelnut chopped
- ½ c pumpkin puree canned
- ½ c dried cranberries
- ¼ c chocolate chips vegan
- ½ c applesauce unsweetened
- 2 c all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon ginger
- ¾ c coconut sugar or organic cane sugar
- 7 tablespoon olive oil
For the lemon glaze
- ½ c powdered sugar
- 2 ½ teaspoon lemon juice
Instructions
Mix dry ingredients
- In a big bowl combine all-purpose flour, baking powder, cinnamon, nutmeg and sugar.
Mix wet ingredients
- In another big bowl whisk pumpkin puree, applesauce, organic cane sugar and olive oil.
Combine dry and wet ingredients
- Add dry ingredient to the bowl with wet ingredients and mix well.
Add the mix-ins
- Stir in hazelnuts, dried cranberries and chocolate chips.
Mix well
- Mix the dough with a spoon until you have a uniform dough.
Shape the logs
- Coat your hands in a light dusting of flour, divide the dough in half and place on parchment lined pans. Form each piece into a 5x8 inches log and flatten with your hands until the logs are about ½ inch thick.
Bake the logs
- Place the pans in the preheated to 360 F oven and bake for 30 minutes.
Remove from the oven and slice the biscotti
- Reduce the temperature to 300 F. Cut each log into ½-inch thick pieces and place back on baking sheet, cut side up. Bake 10 minutes more then flip each biscotti. Bake another 10 minutes or until golden. Remove vegan pumpkin cranberry from the oven and let them cool completely.
Make the lemon glaze for biscotti
- Meanwhile, in a medium bowl whisk powdered sugar and lemon juice until thick but runny. If necessary, add more lemon juice.
Finish with a glaze
- Fill a piping bag with a glaze, cut a small tip of the bag off and drizzle the glaze over the pumpkin cranberry biscotti. Let the glaze harden and enjoy the biscotti.
Notes
- Sugar. Make sure to use organic cane sugar, because regular cane sugar is processed with a bone char and is not a vegan ingredient; You can read more in my Vegan Grocery List blog post. The same goes for powdered sugar. Make sure it is organic;
- Hazelnuts. Not every grocery store sells hazelnuts. If you can't find them, walnuts or pecans make a decent alternative to hazelnuts.
- Soft biscotti. If your biscotti have softened, this is not a problem. Just pop them in the toaster oven or conventional oven for a few minutes and they will firm right up.
- Crumbly biscotti dough. There are 2 things you can do to prevent the dough from crumbling. First - it's very important to let the dough cool after the first bake. Even if you're in rush, allow it for 15-20 minutes to cool. Second - make sure your cutting knife is very sharp. I recommend using a long blade knife like a cook's knife or a slicing knife.
- Storage. These vegan pumpkin biscotti is that they store extremely well. It's important to note though, that they don't like moisture so you need store them in the airtight container on the counter. That way, pumpkin biscotti will last for 2-3 weeks.
Nutrition Information
Show Details
Serving
1biscotti
Calories
115kcal
(6%)
Carbohydrates
17.5g
(6%)
Protein
1.3g
(3%)
Fat
4.8g
(7%)
Saturated Fat
0.7g
(4%)
Sodium
1mg
(0%)
Potassium
63mg
(1%)
Fiber
0.7g
(3%)
Sugar
9.2g
(18%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24biscotti cookies
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1biscotti | |
| Calories | 115kcal | 6% |
| Carbohydrates | 17.5g | 6% |
| Protein | 1.3g | 3% |
| Fat | 4.8g | 7% |
| Saturated Fat | 0.7g | 4% |
| Sodium | 1mg | 0% |
| Potassium | 63mg | 1% |
| Fiber | 0.7g | 3% |
| Sugar | 9.2g | 18% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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