Vegan Almond and Apricot Biscotti RecipeSeptember 20th, 2018
In need of an afternoon nibble? Brew your favorite drink, because this biscotti is ready for dunking! A traditional Italian treat usually made with eggs, we nix ‘em to keep this batch vegan. The chocolate ganache is technically optional but highly recommended, especially since it’s infused with cold brew and pairs beautifully with the hint of orange, almond, and apricot tucked into every bite.
Vegan Almond and Apricot Biscotti
Yield: 14 biscotti
Active Time: 15 minutes
Total Time: 1 hour and 15 minutes
For the biscotti:
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon sea salt
1 tablespoon coconut oil, melted
½ cup maple syrup
¼ cup Califia Farms Unsweetened Almondmilk
Zest and juice of 1 orange
1 teaspoon almond extract
¼ cup almonds, roughly chopped
¼ cups dried apricots, diced
Make the biscotti:
Preheat the oven to 325°F and line a baking sheet with parchment paper. Whisk flour, baking powder, and salt in a large bowl. In a small bowl, whisk coconut oil, maple syrup, almond milk, orange juice and zest, and almond extract; pour into bowl with dry ingredients; mix until just combined. Fold in almonds and apricots.
On the parchment, roll dough into a log, about 10-inches long. Gently flatten with the palm of your hand, until 1-inch thick. Bake for 25 to 30 minutes, until just golden brown. Let cool 5 minutes, then place biscotti on a cutting board and slice on the bias with a serrated knife into ½-inch pieces. Place on baking sheet, cut side up, and bake for another 10 minutes.
Make the ganache:
Head almond milk, cold brew, coconut oil, chocolate chips, and salt in a small saucepan over medium-low heat, whisking until smooth. Once biscotti have cooled slightly, dip one end of the cookie into chocolate, then arrange flat on a sheet tray. Refrigerate until firm. Store any extras in an airtight container at room temperature.
Recipe credit: Angela Gaines