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. 😉


Peach and Blueberry Tart

Anyone who knows me well knows that I rarely bake. So the event of me baking dessert is truly an event!

Jon and I were invited to have dinner at a friend’s home last night, and I was assigned to bring dessert. After panicking for a few minutes, I decided to improvise a rustic peach and blueberry tart. I started off by making a pie crust using my mom’s pie crust recipe. Of course, I couldn’t follow the recipe exactly so I swapped out whole wheat flour in place of the regular flour called for in the recipe, and using vegan Earth Balance butter in place of the lard and regular butter.

While the pie crust stayed cool in the fridge, I started the filling by simmering peach slices in brown sugar flavored with cardamom and a vanilla bean. After the peaches were suitably syrupy, I then switched to cooking the blueberries in sugar, vanilla extract, and lemon juice.

While the fruit cooled and the oven warmed, I made a topping from a little more Earth Balance, oatmeal, and brown sugar. I assembled the tart by rolling out the dough on a baking tray, pouring in the fruit (and failing to keep it all inside the crust!) and then spreading the topping. After baking the fruit was even more juicy and syrupy.

It was a great end to a delicious dinner of veggie lasagna, homemade bread, a yummy salad, and fun company! 🙂

The picture is obviously after most of the tart was devoured!