Vegan Orange Almond Biscotti

20131217-181052.jpg

After way too long (a silly thing called work has been keeping me busy!), I not only have time to cook but also to post about it. Yeah!

So, I figured what better way to get back to posting than to make biscotti for the holidays and give my family a little preview of some of their upcoming treats.

This weekend, I completely took over the kitchen by baking double batches of two types of biscotti. I hadn’t made vegan biscotti before, but decided I would try after having lots of success with vegan cornbread and other dishes that require eggs.

After mixing up the dough, I shaped it into loaves that went into the oven for about 35 minutes. After the first baking and cooling for a little bit, the biscotti got sliced up and put back into the oven for a second baking.

20131217-181633.jpg

After the second baking, I ended up with lots of biscotti cooling everywhere in my kitchen – lots of counter space is definitely helpful for this!

20131217-181855.jpg
Once the biscotti was finished, Jon and I both sampled it just to make sure it tasted ok. Yeah biscotti!

20131217-214839.jpg

Vegan Orange Almond Biscotti
This is a double recipe, perfect for gift giving. It can easily be halved for a “personal” recipe.

4 cups flour
2 cups sugar
Zest from 3 oranges
Juice from 2 oranges
5 flax eggs (5 Tbsp ground flax seed mixed in to 15 Tbsp water)
2 tsp vanilla extract
1 tsp orange extract
1 tsp almond extract
12 oz sliced almonds
1/2 tsp salt
2 tsp baking powder

Preheat the oven to 350. Mix together flax eggs, orange juice, orange zest and the extracts. Add the sugar and stir until well mixed. Add the salt and baking powder to the mixture.

Slowly mix in the flour, making sure the dough does not get too dry or over mixed. Depending on how juicy your oranges were, you may need more or less flour.  Add in the sliced almonds, and mix until combined.

Divide the dough into 4 pieces and shape into flattened logs about 4-5 inches long and 1 inch high. Bake for 35 minutes, rotating the pans halfway during cooking. 

Remove the biscotti from the oven and allow to cool for 10 minutes, then slice the biscotti on the diagonal into 3/4″ slices. Return the sliced biscotti to the oven for the second baking for about 10 minutes or until lightly golden.

Cool completely, and place in an airtight container (or gift box). Biscotti will be good for at least 1 month, assuming it lasts that long. 😉

Advertisements

3 thoughts on “Vegan Orange Almond Biscotti

  1. Superb flavor! Relax, savor — dunk into coffee, tea latte, hot cocoa, a small glass of sherry (spiced wine or cider might overwhelm). A clarifying note on the recipe:
    (1) “Juice from 2 oranges” = 5 oz in my case which was perfect match for the 4 cups of flour (I used whole wheat pastry flour)
    (2) “12 oz sliced almonds” = 1.5 cups (volume not weight)
    (3) The second baking took 18 min; flip them halfway through.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s