Dessertsminimalistbaker4.9
Orange Almond Biscotti (Vegan)
Amazing, simple vegan biscotti infused with orange zest and roasted almonds. Dip in vegan dark chocolate for a decadent touch. A delicious vegan breakfast, dessert, or snack with your favorite hot beverage!
👥 16 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Minimalist Baker📖 minimalistbaker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●spatula
- ●knife
- ●baking sheet
- ●microwave
📝 Preparation Steps
1
Preheat oven to 350 degrees F (176 C).
2
Melt coconut oil in a large mixing bowl. Add organic cane sugar and whisk thoroughly to combine.
3
Add pumpkin purée and vanilla and whisk until completely combined.
4
Next add flour, cornmeal, baking powder, salt, and orange zest. Stir until combined, but try not to over-mix.
orange zest1 tsp
5
Add almonds and stir once more to evenly disperse.
6
Use a knife or spatula to divide the dough into two even sections (amount as original recipe is written // adjust if altering batch size). Then using damp hands, form the two portions into long, semi-skinny logs (see photo). Try and make them as uniform in size and shape as possible so they bake evenly.
7
Bake the loaves for ⏱️ 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. Be very gentle when slicing, especially where the almonds are as they can crumble easily. I discarded (ate) the very end pieces because they were too small and already quite brown.
8
Gently turn the biscotti on their sides and return to the oven to bake for another ⏱️ 20 minutes, gently flipping once at the halfway point (⏱️ 10 minutes), to ensure even baking.
9
Let cool briefly before enjoying. If dipping in chocolate, add chopped chocolate to a mixing bowl and microwave in ⏱️ 30 second increments until melted, or melt over a double boiler on the stovetop.
10
Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess.
11
Place on a parchment-lined baking sheet to dry. To speed setting, pop in the freezer. Otherwise, let dry at room temperature until completely set.
12
Store covered at room temperature for 3-4 days (I found a large jar is ideal). Will keep well-sealed in the freezer for up to 1 month. Enjoy with hot tea, hot toddies, hot chocolate, ginger lattes, or chai lattes!
Nutrition Facts
calories
188 kcal
fat Content
8.9 g
serving Size
1 biscotti
fiber Content
1.3 g
sugar Content
9.3 g
sodium Content
34 mg
protein Content
2.7 g
carbohydrate Content
25.2 g
saturated Fat Content
6.1 g
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