So I’ve just completed my first full week of being vegan, and even though I didn’t think it would be too much of a stretch from my usual pescetarian diet, it’s been a learning experience. I’ve learned that I have to read the labels on errrything and I can no longer spoon Nutella into my mouth and call it dinner. Eating out is tricky and Thai food is my new best friend. Basically, I just have to put a lot more thought into my food and I’m shocked at how many things contain animal products.
I’ve had a few mishaps as well, such as eating honey mustard potato chips because I totally forgot that honey wasn’t vegan. It also occurred to me after I had finished drinking my favorite beer that milk stout probably isn’t vegan either. But mishaps and all, I’m still plugging along with my month long vegan experiment.
I’ve always believed that vegan baked goods were not lacking in any way, but these biscotti have me convinced. Who says biscotti need eggs? I tested several recipes before coming upon this one, and I knew it was blog worthy when I couldn’t pass by the kitchen without grabbing one. They were also deemed acceptable currency to pay Aaron (who formerly turned up his nose at biscotti) for his hand modeling skillz.
This recipe makes a small batch, because clearly, I cannot be trusted around biscotti. However, it can easily be doubled. If you like (and why wouldn’t you?), you can drizzle the biscotti with bittersweet chocolate. Can I just say how happy I am that most of my favorite dark chocolate is vegan?
- 1 cup (125 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (100 grams) granulated (unbleached) sugar
- 4 tablespoons unsweetened applesauce
- 1 tablespoon olive oil (or vegetable, canola, or grapeseed oil)
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup (50 grams) toasted almonds, coarsely chopped
- 1/4 cup (40 grams) bittersweet chocolate chips
- Preheat the oven to 325 degrees fahrenheit and line one cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl or measuring cup, whisk together the sugar, applesauce, oil, and both extracts.
- Pour the wet ingredients into the dry ingredients and gently stir them together.
- When the ingredients are almost combined, add the toasted almonds and knead the mixture together with your hands until the ingredients are combined.
- Turn the dough out onto a lightly floured surface and shape into a large rectangle, about 3 inches wide and 3/4 of an inch thick.
- Bake for 25 minutes.
- Remove the oven, turn the temperature down to 300 degrees fahrenheit, and let cool on a wire rack for 10-15 minutes.
- Use a serrated knife to cut the biscotti into one inch pieces.
- Return the pieces onto the cookie sheet and bake for additional 8-10 minutes on each side, depending on your desired crispness.
- Cool completely.
- If you want to drizzle the biscotti with chocolate, put the chocolate chips in a heat proof bowl and microwave on medium in 30 seconds intervals, stirring in between each until the chocolate is melted.
- Put the melted chocolate in a plastic bag, snip a small amount off one corner, and drizzle over the biscotti.
Biscotti recipe adapted from food.com