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Biscotti Bliss!

The following article was written by Keegan Baur.

Who doesn’t love a good biscotti cookie? As cold weather sets in, we’re all more inclined to reach for hot beverages, and biscotti are the perfect cookies to savor with a steamy cup of tea, coffee, or hot chocolate. I recently made a batch of these scrumptious, twice-baked treats, and they totally hit the spot. I have a feeling that in the next month or two, I’ll be experimenting with a few different batches of biscotti, including a peppermint variety!

Here’s what I was munching on last weekend:

Almond Chocolate-Chip Biscotti
3 cups all-purpose flour or whole wheat pastry flour, or 1 1/2 cups each
1 Tbsp. baking powder
1/2 tsp. salt
1 cup sugar
3/4 cup applesauce
1 Tbsp. vegetable oil
1 tsp. vanilla extract
1 1/4 tsp. almond extract
3/4 cup vegan chocolate chips
Additional chocolate for drizzling, optional

  • Preheat the oven to 325°F.
  • Lightly oil two cookie sheets.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • In a medium bowl, whisk together the sugar, applesauce, oil, and extracts.
  • Stir the wet ingredients into the dry. As a firm dough starts to form, knead in the chocolate chips with your hands.
  • Divide the dough into two pieces.
  • With a lightly floured rolling pin, roll one half into an 11- by 3 1/2-inch-long rectangular “log”, about 3/4 inches thick, and place it on a cookie sheet. Repeat with the other half.
  • Bake for about 25 minutes.
  • Remove the pans and reduce the heat to 300°F.
  • On a cooling rack, let the logs sit for 20 minutes, until very firm.
  • On a cutting board, cut the logs into 1/2-inch-wide slices. Use a large, sharp knife (one without a serrated edge) and push the blade down in one firm motion. No sawing, please—that will break the biscotti!
  • Place the slices back on the cookie sheets, cut side down.
  • Bake for 5 to 10 minutes, or until golden brown on the bottom.
  • Turn the slices over and bake for another 5 to 10 minutes, or until golden brown on the bottom.
  • Remove the cookie sheets from the oven and let the biscotti cool for a few minutes before transferring to a cooling rack. Once completely cooled, you can drizzle melted chocolate on top. (Let the chocolate set before serving.)
  • Store in an airtight container. These cookies should store for up to two weeks—but I can’t imagine anyone letting them last that long!

Makes approximately 30 cookies

What kind of biscotti is your favorite, and which steaming-hot beverage do you like to pair it with?

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  • tokyovegan says:

    These look delish! I was just getting ready to make more some anise almond biscotti from Veganomicon, but I will try this recipe for a change. The matcha walnut biscotti and hazelnut chocolate biscotti from Veganomicon are also great.

  • Moonlite says:

    Thank you for the recipe I am going to replace flour with raw organic coconut flour and coconut sugar. dip in some warm chai rishi tea made in almond milk OMG!! blessings

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