This biscotti is what I like to think of as a Hole in One recipe. I know, golf jargon. There’s a valid justification for this though. You see, sometimes it takes several tries to come up with the recipe you’d hope for. But with these vegan vanilla biscotti? I got exactly what I wanted on the very first try. That’s why the use of the “Hole in One” expression seems appropriate. Golf jargon is justified.
Other times I’ve perfected a recipe only after so many attempts that I would have to define it as Batting Cage kind of recipe. You try, and try, and try and just when you're about to give up, something good comes out.
Anyway, without further ado, here is the vegan vanilla biscotti recipe. They’re lightly sweet, crisp and have just enough vanilla to make you sigh. The chocolate dip is dramatic and makes them a real show-off when you have people over. They give their best if you dunk them in your morning latte. There’s no joking around here.
Almost forgot, you’ll need just few ingredients and they’re so easy to bake that it’s almost impossible to fail. As mentioned before this is a Hole in One recipe.
Vegan Vanilla Biscotti Print this recipe!
Makes 16 biscotti
2 cups / 8.8 oz / 250 gr whole wheat flour
2 tablespoons flax seeds
½ cup / 3.5 oz / 100 gr firmly packed brown sugar
¾ cup / 175 ml vanilla almond milk (or soy milk)
2 teaspoon baking powder
½ teaspoon fine grain sea salt
2 teaspoons vanilla extract
Vegan chocolate for dipping or drizzling as desired (at least 2 oz)
Preheat oven 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper. Set aside.
Place flax seeds in a grinder (or a blender) and process into a very fine powder. Transfer to a large bowl, whisk almond milk, mixing for about 30 seconds. Add the sugar and vanilla extract until smooth. Sift in the whole wheat flour, salt and baking powder. Stir to mix until a dough comes together. The dough might result dry, with the ingredients not binding properly. If so, add some almond milk, one tablespoon at a time, until it comes all together. Knead very briefly to form a stiff dough.
On the baking sheet, form the dough into a rectangle about 12 inches long 3 to 4 inches wide.
Bake for 30 minutes, until lightly puffed; the top may also be slightly crackled.
Remove from the oven, allow to cool for 10 minutes.
Transfer the baked dough to a cutting board. With a heavy, very sharp knife (or use a serrated knife), slice ½-inch thick slices. The best way to do this is in one pushing-down motion; don’t saw the slices off or the slices could crumble. Be gentle when handling the biscotti at this time, they are delicate.
Set the slices on the cookie sheet cut side down and bake for 20 minutes (flipping the biscotti at the 10-minute mark) until your desired level of brownness and crispness is achieved.
Remove from the oven and cool for a few minutes on the baking sheet before transferring the slices to a cooling rack. When completely cool, dip or drizzle with chocolate as desired.
One biscotti (without the chocolate dipping) yields 86 calories, 0.6 grams of fat, 18.6 grams of carbs and 2.1 grams of protein.