VEGAN PEPITAS BISCOTTI
Crispy, lavish and easy to make biscotti with healthy almonds and seed varieties. Perfect to fill the cookie jar!
***Cup/ spoon measures in notes below.
- 115 g dairy-free butter or shortening, 5g almond extract, 5g vanilla extract, 2 chia "eggs" (see notes)
- 150 g light brown sugar, 50g almonds, 50g pepitas, 25g sesame and/ or poppy seeds
- 250 g cake flour, 6g baking powder, 2g baking soda, 1g salt
- 100 g dark chocolate
In a large bowl, cream together the dairy-free butter and sugar. Add the chia “eggs” and mix well. Stir in the almonds, extracts and seed varieties. Lastly, sift the dry ingredients and fold in gently.
Turn the dough out onto the prepared baking paper, and press oblong in the shape of a log about 4cm (1.5") wide. Bake for 20 – 30 minutes, or until slightly golden. Remove from the oven and allow to cool.
Transfer the biscotti to a cutting board and decrease the oven temperature to 150°C (300°F). Slice the biscotti in diagonal pieces of about 1.5cm (0.5") thick.
Place the cookies back on the tray, cut side down. Bake five – 10 minutes, or until lightly colored, then turn and bake again. Remove from the oven and allow to cool on a wire rack.
1 stick or 8 tablespoons of dairy-free butter or shortening, 1¼ teaspoon almond extract, 1¼ teaspoon vanilla extract, 2 chia "eggs"
¾ cup light brown sugar, ½ cup almonds, ⅓ cup pepitas, ⅛ cup sesame and/or poppy seeds
2¼ cup cake flour, 1⅓ teaspoons baking powder, ½ teaspoon baking soda, 1 pinch salt
¾ cup dark chocolate
1 x chia "egg":
7g chia seeds + 45g water (1 tablespoon chia seeds + 3 tablespoons water)