Orange Almond Vegan Biscotti Recipe

If you’re on the hunt for a delightful, crunchy treat that marries the bright zestiness of citrus with the satisfying crunch of toasted nuts, look no further than this Orange Almond Vegan Biscotti Recipe. Each bite offers an inviting balance of sweet and nutty flavors with a lovely citrus kick, all while being completely plant-based and perfect for dunking in your favorite cup of tea or coffee. Whether you’re vegan or just love trying new twists on classic biscotti, this recipe is a guaranteed crowd-pleaser and a wonderful way to bring warmth and joy to any snack time or dessert.

Ingredients You’ll Need

The magic of this Orange Almond Vegan Biscotti Recipe really lies in its simple yet thoughtfully chosen ingredients. Each component plays a crucial role—from the coconut oil that adds richness and moisture, to the pumpkin purée acting as the perfect plant-based binder, and the orange zest which infuses a fresh, uplifting aroma that wakes up your senses.

• 1/2 cup coconut oil (melted): Provides a subtle tropical richness and moisture without dairy.
• 3/4 cup organic cane sugar: Sweetens lightly while keeping the flavors bright; coconut sugar can be used but expect slightly different texture.
• 1/2 cup pumpkin purée: Acts as the vegan binder, adding moisture and a hint of earthiness.
• 1 tsp vanilla extract: Deepens the flavor with warm, sweet notes.
• 1 ¾ cups unbleached all-purpose flour: Forms the biscuit structure; unbleached flour gives a lovely texture.
• 1/2 cup fine cornmeal: Adds a slight crunch and lovely golden color; can be replaced with extra flour if needed.
• 1 ½ tsp baking powder: Ensures just a touch of rise for the perfect biscotti bite.
• 1/4 tsp sea salt: Balances the sweetness and elevates all the flavors.
• 1 tsp orange zest: Bursts of fresh citrus flavor that are essential for this recipe’s vibrant personality.
• 1/2 cup toasted almonds (chopped): Adds crunchy texture and nutty depth; toast them lightly for maximum flavor.
• 3/4 cup vegan dark chocolate (optional, chopped): For a decadent touch, fold in chocolate chunks that softly melt when baked.

How to Make Orange Almond Vegan Biscotti Recipe

Step 1: Prepare the Wet Ingredients

Start by melting the coconut oil gently until liquid and slightly warm, but not hot. In a large bowl, combine the melted coconut oil, organic cane sugar, pumpkin purée, and vanilla extract. Whisk these together until the mixture is smooth and creamy, which helps to evenly distribute sweetness and moisture throughout the biscotti batter.

Step 2: Mix the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, fine cornmeal, baking powder, and sea salt. Stir in the orange zest and chopped toasted almonds. Combining these dry ingredients ensures that the leavening and flavor elements are evenly spread before folding into the wet mix, which is crucial for consistent texture in your biscotti.

Step 3: Combine Wet and Dry Mixtures

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon. The dough will start to come together into a sticky but manageable batter. If you’re including the vegan dark chocolate, fold it in now for those irresistible pockets of rich, melty chocolate that complement the citrus and almond perfectly.

Step 4: Shape the Biscotti Logs

On a lightly floured surface, divide the dough in half and shape each portion into a log approximately 10 inches long and 2 inches wide. Press the logs gently but firmly to create an even thickness, which will help the biscotti bake uniformly. Transfer them carefully onto a parchment-lined baking sheet.

Step 5: Bake the Biscotti Logs

Bake the logs in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until they are firm to the touch and lightly golden. This first bake is essential to set the structure so the biscotti can be sliced cleanly without crumbling.

Step 6: Slice and Second Bake

Remove the logs from the oven and let cool slightly, about 10 minutes. Using a serrated knife, slice each log diagonally into 1/2-inch thick pieces. Lay the slices cut side down back on the baking sheet. Return them to the oven for a second bake, about 15 minutes on each side, until crisp and golden brown. This final step gives biscotti their signature crunchy texture.

How to Serve Orange Almond Vegan Biscotti Recipe

Garnishes

Consider finishing your biscotti with a light dusting of powdered sugar or an extra sprinkle of finely chopped almonds for visual appeal and a touch of extra nuttiness. You can also drizzle some melted vegan dark chocolate over the tops for an elegant presentation that’s sure to impress guests.

Side Dishes

Orange Almond Vegan Biscotti pairs beautifully with warm beverages. Serve it alongside a steaming cup of vegan cappuccino, chai tea, or your favorite herbal infusion. It’s also fantastic with a bright orange or cranberry compote to echo the citrus notes and add a juicy contrast.

Creative Ways to Present

Try serving the biscotti upright in a tall glass alongside drinks for a charming café vibe. For holidays or gifting, bundle them in clear cellophane tied with a ribbon and a sprig of dried orange peel. You can even nestle biscotti pieces into a vegan-friendly cheese board for a surprising and sophisticated snack.

Make Ahead and Storage

Storing Leftovers

Once your Orange Almond Vegan Biscotti Recipe is completely cool, store the biscotti in an airtight container at room temperature. They’ll stay crisp and delicious for up to two weeks, which makes them a fantastic make-ahead snack to enjoy anytime.

Freezing

For longer storage, wrap the biscotti tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen biscotti can last up to three months. When you’re ready to enjoy them, simply thaw at room temperature or reheat gently in the oven to restore crispness.

Reheating

If your biscotti have lost a bit of their crunch, pop them in a preheated oven at 300°F (150°C) for 5-10 minutes. This quick refresh brings back their perfect crisp texture, just like fresh from the oven.

FAQs

Can I substitute the pumpkin purée with something else?

Yes, you can try using unsweetened applesauce or mashed banana as alternatives, though the flavor and moisture may vary slightly. Pumpkin purée is preferred for its mild taste and smooth texture, which works well as a binder in this biscotti recipe.

Is it necessary to use cornmeal in this recipe?

The cornmeal adds a delicate crunch and a subtle golden hue, but you can substitute with extra flour if you don’t have cornmeal on hand. The texture will be a bit softer, but the biscotti will still be delicious.

Can I make this recipe gluten-free?

To make these biscotti gluten-free, replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Keep the cornmeal if it’s gluten-free or substitute with a gluten-free alternative. Be mindful that texture might vary slightly.

What’s the best way to toast almonds for this biscotti?

Toast almonds in a dry skillet over medium heat for 5-7 minutes, stirring frequently until they are golden and fragrant. Let them cool before chopping to ensure the perfect nutty crunch.

Can I omit the chocolate?

Absolutely! The vegan dark chocolate is optional but highly recommended if you love a little indulgence. Without chocolate, you’ll get a pure focus on the orange and almond flavors, which are wonderful on their own.

Final Thoughts

This Orange Almond Vegan Biscotti Recipe is a wonderful way to brighten any day with its vibrant flavors and satisfying crunch. Whether you’re making these for yourself, to share with loved ones, or to gift during the holidays, they bring a comforting yet sophisticated touch to any occasion. I encourage you to try this recipe and enjoy every crispy, citrusy bite — I promise it will become one of your favorite plant-based treats!

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