Almond Anise Biscotti
Why Vegan Almond Anise Biscotti?
While there’s no lack of biscotti recipes out there ,you’ll
want to try this Vegan Almond Anise Biscotti, because it’s vegan, naturally
sweetened, and contains whole grain flour.
These are good plain, but for the chocolate lovers among
you, I’m including a recipe for a chocolate sauce which is great for making
chocolate dipped version.
This like any Biscotti recipe isn’t that difficult, but I
won’t lie to you, “it’s a bit tricky”.
Here’s what to do to
- Keep the dough moist
- During the first baking, remove the biscotti
from the oven while the loaves are still
a little bit moist to the touch in the center.
- Cut while still hot, gingerly, with a very sharp
- Watch carefully so as to bake them to the
precise degree of crispness you prefer during the second baking.
If you can manage all that, you’ll be rewarded
with some very nice looking and tasty Vegan Almond Anise Biscotti.
Vegan Almond Anise Biscotti Recipe
cups unbleached flour
cups whole wheat pastry flour
cup slivered almonds
- 1 cup
roasted almonds, finely ground
cup arrowroot or cornstarch
tablespoons powered anise
teaspoons baking powder
cup canola oil
cup maple syrup
- 1 1/4
cups unsweetened almond milk, or milk of choice
one of your oven racks in the center of your oven. Preheat oven to 350 degrees
F. Line a baking sheet with parchment paper or a nonstick baking liner and set
- In a large mixing bowl, stir together the dry
- In a blender, emulsify the wet ingredients.
Pour the wet into the dry and stir well to make dough, slightly sticky, but not
mixing, scrape the dough out onto a lightly floured work surface and BRIEFLY
knead it just until it comes together and the divide it in half. Shape each
half into 8 x 3 inch logs and carefully transfer to prepared baking sheet. Make
a 1/8-inch slit lengthwise in the center of each loaf, so it can expand without
the baking sheet on the center rack of your oven and bake for about and bake for
25 or so minutes, or until lightly browned. It should still seem a little moist
at the center (if it gets too done at this point, the pieces will break and
crumble as you try to cut them in the next step). Remove from the oven and
allow to cool for a few minutes.
to cutting board. With a sharp,
moistened bread knife gingerly cut each
log into 10 to 12 slices, each about 3/4 inch thick. Lay these biscotti on
their sides on the cookie sheet pan and return to the oven for 10-12 minutes or
until very lightly browned. For even browning, turn the biscotti over after 5
- Leave the biscotti on the cookie sheet pans,
and after they’ve cooled a bit, dip one end into the warm chocolate sauce (see
recipe below). While the chocolate sauce needs to be warm, it if is too hot it
will become thin and run off the biscotti.
- Chill the biscotti thoroughly before
attempting to store them.
For the chocolate sauce:
a 4-0unce bar of 100% cacao unsweetened chocolate (I used Ghirardelli) in a
small sauce pan with 1/3 cup almond milk, 1/2 cup maple syrup and 1/4 cup rice
syrup, whisking constantly until the chocolate is fully melted and all
ingredients combined. Taste to see if the sauce is sweet enough. I like it not too sweet, but add a little
more maple syrup if you think it needs it.