Vegan Orange Almond Biscotti


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.


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!

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


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. 😉


Cooking Class in Tuscany

After spending another day in Rome and doing some additional sight-seeing, including visiting the Colosseum and Imperial Forum, it was off to Tuscany to meet up with my family.
colosseum in Rome.jpg
imperial forum in Rome.jpg
house of the vestal virgins.jpg

We had a fun dinner the first night prepared by Gina Stipo, our culinary host for the week, that included salad with fennel fronds, farro, yummy cheese, and of course wine. The next morning after admiring the beautiful views from the villa, it was off to our Ecco La Cucina cooking class!

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The menu was truly a feast, including cheese soufflé on a pear salad, freshly made pasta with artichokes, roasted rabbit, asparagus, and biscotti. Yum!

We started off by preparing the rabbit, which was roasted with oil-cured olives, chunks of orange, sage, rosemary, and white wine. Getting it ready for roasting was as easy as putting the rabbit in a roasting pan, burying all the flavorings under it, pouring white wine over it all, and then sticking it in the oven. I think there might have been some liberal doses of olive oil, as well.


Like any good meal, this one started by making dessert early on. Gina had us prepare two flavors of biscotti: orange almond, and orange anise seed. I’ve made orange almond before, but the orange anise seed was amazing– of course, I am quite fond of licorice-flavored food!


We also added sugar, orange zest, baking powder (which is vanilla-scented in Tuscany!), and almonds for the first batch. The second batch used the same ingredients, except we swapped out anise seeds for the almonds.


Once the dough was formed, most of us got a chance to roll out a log of biscotti. The biscotti then went into the oven for the first baking.


Next, we processed all of the artichokes for the pasta sauce – no canned artichokes here! Before this, the only artichokes I had ever tried to prepare were to be steamed and the leaves eaten with butter. It was surprisingly easy to peel off the tough outer leaves, clean the inside, and quarter the hearts for the sauce. Of course, it might have been slightly easier with Gina demonstrating the proper technique and results!


One of the really fun things about the class was how Gina got everyone involved in the preparation, not just the practiced cooks. Jon even proved his fitness as a sous chef with his expert garlic chopping. 🙂


After the artichokes were prepared and the garlic was chopped, we started a simple sauce for the pasta with butter, olive oil, garlic, lemon juice, and the artichoke hearts. Mom was the expert lemon squeezer.


Next it was on to the really fun part of the class–making homemade pasta to go with the artichoke sauce! We mixed together flour and eggs, eventually forming a dough. Gina showed us how to make a well in the flour and use our fingers to start the dough.


After everyone took turns kneading the pasta dough, it was time to roll it out. I have a pasta roller attachment for my Kitchenaid mixer, and always thought using a hand roller would be really difficult and require you to grow an extra limb to manage it and the pasta. That was not the case, though it helped that there were lots of people to maneuver the dough once it got really long.


Once the dough was rolled out to the right thickness, it was on to the chitarra to cut the spaghetti. This part was really fun: you sprinkled semolina onto the chitarra, placed a piece of dough on it, and then used a rolling pin to cut the noodles using the wires of the chitarra. In a lot of ways, this part was easier than using my pasta attachments. The spaghetti just falls neatly under the wires, so you don’t have to worry about catching all the pieces (and stepping on the pieces that inevitably fall on the floor).


Pretty little piles of spaghetti!

Earlier in the class we had prepared cheese flans to go on top of a pear salad. While the pasta was being cut, the flans came out of the oven and were placed on the salad for a delicious starter.


We headed out to a beautiful covered terrace to start our meal with the cheese flans.


After whetting our appetites, it was back to the kitchen to finish the pasta. Once the pasta was cooked it went into the pan with the artichoke sauce and a little of the cooking water to thicken the sauce.


A little cheese was mixed in, then it was back to the terrace to eat pasta. Yeah!


While we were enjoying the pasta, the rabbit miraculously made its way to the table along with some asparagus. Even though none of the rabbit made it to my plate, it looked delicious!


After all this food, it was hard to imagine there was still dessert. The biscotti was “well-guarded” (and maybe adequately sampled!) so there was plenty left for us to enjoy.


The biscotti was served with Vin Santo and fresh strawberries. It was a perfect end to the meal and a fun and informative cooking class!


Stay tuned for more posts from our Italian adventure! 🙂