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Orange Almond Vegan Biscotti Recipe

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3.8 from 24 reviews

This vegan Orange Almond Biscotti recipe offers a delightful twist on the classic Italian cookie, combining the zesty brightness of orange with crunchy toasted almonds. Made without eggs or dairy, it uses pumpkin purée as a natural binder and coconut oil for moisture, resulting in a crisp, flavorful biscuit perfect for dunking in coffee or tea.

Ingredients

Wet Ingredients

  • 1/2 cup coconut oil (melted)
  • 3/4 cup organic cane sugar
  • 1/2 cup pumpkin purée
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 ¾ cups unbleached all-purpose flour
  • 1/2 cup fine cornmeal (or substitute with more all-purpose flour)
  • 1 ½ tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp orange zest

Add-ins

  • 1/2 cup toasted almonds (well chopped, between coarse and fine)
  • 3/4 cup vegan dark chocolate (optional, chopped)

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it is ready once your dough is prepared.
  2. Mix Wet Ingredients: In a large bowl, combine the melted coconut oil, organic cane sugar, pumpkin purée, and vanilla extract. Whisk together until smooth and well incorporated.
  3. Combine Dry Ingredients: In a separate bowl, sift together the unbleached all-purpose flour, fine cornmeal, baking powder, sea salt, and orange zest. Mix well to distribute the baking powder and salt evenly.
  4. Form Dough: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. It will be slightly sticky but should hold together. Fold in the toasted chopped almonds and, if using, the chopped vegan dark chocolate until evenly distributed.
  5. Shape Biscotti Logs: On a lightly floured surface, divide the dough in half. Shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs on a parchment-lined baking sheet, spacing them well apart.
  6. Bake First Time: Bake the logs for about 30-35 minutes, or until they are golden and firm to the touch. Remove from the oven and allow them to cool for about 10 minutes; they will be hot and soft.
  7. Slice Biscotti: Using a serrated knife, carefully cut the logs diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet for the second bake.
  8. Bake Second Time: Return the biscotti slices to the oven and bake for an additional 12-15 minutes, flipping them halfway through, until they are crisp and golden all over.
  9. Cool and Serve: Remove from oven and allow the biscotti to cool completely on a wire rack. Once cooled, they are ready to be enjoyed with your favorite hot beverage or stored in an airtight container.

Notes

  • You can substitute coconut sugar for cane sugar, but expect slight variations in taste and texture.
  • Pumpkin purée acts as a binder replacing eggs in this vegan recipe; ensure it is unsweetened and well drained.
  • Fine cornmeal adds a light crunch; if unavailable, increase the all-purpose flour by 1/2 cup instead.
  • To toast almonds, spread them on a baking sheet and bake at 350°F for 8-10 minutes, stirring occasionally until fragrant.
  • The vegan dark chocolate addition provides a sweet contrast but is optional.
  • Biscotti keep well stored in an airtight container for up to two weeks.

Find it online: https://justsosavory.com/orange-almond-vegan-biscotti-recipe/