Gluten Free Vegan Chocolate Almond Biscotti

Finally! A biscotti that is not too hard! The previous two times I have attempted biscotti in the last couple of years have lead to the biscotti being super hard. I had never used almond meal as a base for biscotti before, so I decided to try it out today. It ended up creating a wonderful texture. There is a nice fancy-ish market down the street from me, and they sell 99 cent biscottis that I’m always tempted to nab, but there are egg whites in it. Part of me sometimes grimaces and thinks, “Do I really need to make a homemade batch of biscotti, just to get my biscotti-yummy-coffee-time fix?…Yes, yes I do.” I have made these twice and they turned out great both times. No disrespect to some of the other Biscotti recipes out there, but so many (and I guess so many dessert-type recipes in general) call for so much sugar! This recipe calls for 2 tbs, and I’m sure It can be replaced with Stevia or Xylitol without any major change in taste.

 

Ingredients

  • 1 1/2 cups + 2 tbs almond flour/meal (I always just end up with around 2 tbs extra, but 1 1/2 cups is probably fine)
  • 1 tablespoon arrowroot flour
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 2 tbs date sugar / coconut sugar / pure cane sugar
  • 2-3 squares of dark chocolate, broken into little pieces (I used 90% dark chocolate) or use vegan chocolate chips
  • 2 tbs unsweetened almond milk
  • 2 tbs canned pumpkin (or apple sauce will probably work)
  • 1/2 tsp vanilla extract
  • 2 tsp cacao powder
  • few shakes of either/all cinnamon, pumpkin pie spice, nutmeg, ground ginger

Directions

  1. Preheat oven to 350ºF.
  2. Add all the ingredients in a bowl and mix well. Get out a baking sheet and line with parchment paper. Form two or three logs out of your mixture that are about 2-2 1/2″ wide.
  3. Bake for 15 minutes, then remove from the oven and allow to cool for about 40 minutes.
  4. Preheat oven to 250F. Carefully transfer biscotti onto a cutting board. Slice the log on a diagonal into small pieces and then place back on the baking sheet. Bake for about 7-8 minutes, then turn over the biscotti and bake for another 7-8 minutes. Turn off oven and allow biscotti to sit in the oven for about 20 minutes. They should be crunchy but not too hard. Keep stored in the fridge. They don’t ever get super hard.

Makes around 15-20 mini biscottis 


 



 

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