Saturday, September 14, 2013

Almond Biscotti

Another simple cookie that I have somehow never made before. Biscotti! Twice baked, Italian cookies. I love everything almond, so I decided to tweak a recipe from Vegan Cookies Invade Your Cookie Jar for maximum almond flavor. Between the almond extract, almond meal, and sliced almonds there's all sorts of lovely nutty flavor. I often see biscotti dipped in chocolate, but I prefer to drizzle for maximum chocolate to cookie ratio per bite. Of course these flavors are perfect for dipping into coffee. You should probably keep in mind when you are dipping your biscotti into coffee what time of day it is. If it's 5pm and you were just craving a snack, you might not want to dip them. Otherwise you will be wide awake until 3am wondering why you aren't tired even though you need to be up in three hours. This might have happened to me this week. I am not sure where my brain was when I decided to order a cup of coffee while I was catching up with a friend. Hopefully I can keep this in mind next time and just order a nice cup of herbal tea instead.
leaves and flours vegan Almond Biscotti
Almond Biscotti
adapted from cranberry white chocolate biscotti in Vegan Cookies Invade Your Cookie Jar

1/3 cup almond milk
2 tbl golden flax meal
3/4 cup sugar
3/4 tsp vanilla extract
3/4 tsp almond extract
1 1/3 cup all purpose flour
1/3 cup almond meal
2 tbl arrowroot
2 tsp baking powder
1/2 tsp salt
3/4 cup sliced almonds
2 oz dark chocolate for drizzling

Preheat oven to 350. In bowl of standing mixer, beat almond milk and flax meal for one minute. Add sugar and extracts and mix until combined. Add flour, almond meal, arrowroot, baking powder and salt and mix until a stiff dough forms. Fold in sliced almonds. On a baking sheet form dough into a a long rectangle, only 4" wide. Bake for 27 minutes. Allow to cool for 30-40 minutes.
Heat oven to 325. Using a heavy kitchen knife cut into 1/2" pieces using one solid motion pushing down. Tip the biscotti onto one of the freshly cut sides. Bake for 14 minutes. Flip onto other cut side and bake for the remaining 14 minutes. While the cookies are cooling, melt your chocolate. Drizzle to your content and allow to cool to room temperature.

leaves and flours vegan Almond Biscotti


  1. This looks amazing. I agree that the drizzle is better than a dunking of chocolate. I've always wanted that cookie cookbook too!

  2. I loooove biscotti! Ten times better when dunked, though. Luckily I am not super sensitive to caffeine... Really pretty drizzle here!

  3. I'm dying to try biscotti and your version looks fantastic!!! And wow, the drizzle looks lovely, I like that better too ;-)

  4. i have never been able to hop aboard the biscotti train but i'm a huge fan of those confetti tea cup + saucers! this look really pretty but i can never get behind crunchy sweets like this. . . i would always rather have a cookie! i guess they are my blondies <3

  5. I don't believe I've ever had a biscotti, but those certainly make me want to try them!