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Nutty Biscotti

Updated: Mar 12


Vegan, Oil-free, Gluten-free, No Added Sugar


Nutty biscotti with almonds, chocolate and coconut
Nutty biscotti

Indulge in Nutty Biscotti: A Vegan, Oil-Free, Gluten-Free, and Sugar-Free Delight!

Few pairings rival the comforting combination of nutty biscotti and a steaming cup of coffee. With their firm, crispy texture, biscotti aren't just perfect for dunking—they're also an ideal travel companion!


For those intrigued by etymology, the Italian word "biscotti," singular form "biscotto," originates from Medieval Latin "biscoctum," which translates to "twice-baked."


Chocolate-covered nutty biscotti with almonds
Chocolate-covered nutty biscotti

Nutty Biscotti

Ingredients:

Biscotti:

  • 3 cups almond flour

  • 4 tablespoons arrowroot, cornstarch, or tapioca powder

  • 2 teaspoons baking powder

  • 1/2 cup chopped nuts, dried fruit, or chocolate mini chips

  • 2 teaspoons orange zest (optional)

  • 1/2 cup dates + 3/4 cups water

  • 1 teaspoon almond extract

Toppings (optional):

  • 1/2 cup vegan chocolate

  • 1/4 cup chopped nuts, unsweetened coconut flakes, etc.


Instructions:

Biscotti:

  1. Preheat your oven to 350 ºF and line a baking sheet with parchment paper.

  2. In a large bowl, combine all dry ingredients and orange zest, stirring until thoroughly mixed. Set aside.

  3. Blend the dates, almond extract, and water until smooth. Add the paste to the dry ingredients and stir until a pliable but not too wet dough forms.

  4. Place the dough on the parchment paper-lined baking sheet and shape it into a log approximately 9 inches long, 4 inches wide, and 1 1/2 inches thick.

  5. Bake for 25 minutes at 350 ºF. Once baked, remove it from the oven and allow it to cool completely.

  6. Transfer the cooled log to a cutting board and slice it diagonally into 1/2-inch-thick slices using a serrated knife.

  7. Arrange the slices cut side up on the baking sheet and bake at 300 ºF for 20 minutes. Afterward, flip each biscotto over and bake for an additional 10 minutes.

  8. Once done, transfer the biscotti to a wire rack to cool.


Toppings (optional):

  1. If desired, melt the chocolate in a microwave-safe dish in 20-second increments, stirring in between until melted.

  2. Dip the biscotti in the melted chocolate or drizzle it over the biscotti using a spoon. Sprinkle with chopped nuts, coconut flakes, etc.


Enjoy your freshly baked nutty biscotti! Store them in an airtight container at room temperature for up to two weeks or in the freezer for several months.



No animals were harmed during the creation of this recipe!

French Bulldog drinks morning coffee in the office
French Bulldog drinks morning coffee in the office










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