Almond Citron Biscotti
We bumped into Elsa the other evening on a walk, and asked how she uses Candied Buddha's Hand. She makes biscotti! Larry turned to me and said, "Biscotti, please." I found a recipe for vegan orange almond biscotti by Minimalist Baker and made a few small adaptations (like adding orange juice as holycowvegan does). After experimenting with various flours (whole wheat, almond, and oat flour), eventually I landed on just white flour and cornmeal, which holds together well and is still yummy!
Ingredients
Wet:
1/2 C vegan butter
3/4 C sugar
2 flax eggs (2 T flax meal, 6 T warm water)
1 tsp vanilla extract
Zest from 1 orange
Juice from 1/2 orange
Dry:
1 3/4 C flour
1/2 C fine cornmeal
1 1/2 tsp baking powder
1/4 tsp sea salt
1/2 C sliced almonds, toasted
1/2 C candied buddha's hands (optional)
3/4 C chocolate chips (optional)
Ingredients
Wet:
1/2 C vegan butter
3/4 C sugar
2 flax eggs (2 T flax meal, 6 T warm water)
1 tsp vanilla extract
Zest from 1 orange
Juice from 1/2 orange
Dry:
1 3/4 C flour
1/2 C fine cornmeal
1 1/2 tsp baking powder
1/4 tsp sea salt
1/2 C sliced almonds, toasted
1/2 C candied buddha's hands (optional)
3/4 C chocolate chips (optional)
Instructions
Preheat oven to 350 degrees F.Mix flax eggs in a small bowl and set aside to gel for a few minutes.
If using raw almonds, toast them on a cookie sheet for 10 minutes on 350 degrees. Remove & cool.
Melt vegan butter in a large mixing bowl. Whisk in remaining wet ingredients, including flax eggs.
In a separate bowl, mix together dry ingredients. Combine wet and dry ingredients and stir until combined, but try not to over-mix. Add almonds, candied buddha's hands, and chocolate chips (if using) and stir once more to evenly disperse. At this point, can optionally chill the dough to use later.
Use a knife or spatula to divide the dough into two even sections. Using damp hands, form the two portions into long, semi-skinny logs (see photo). Try and make them as uniform in size and shape as possible so they bake evenly.
Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. Be very gentle when slicing. Eat the end pieces because they are too small :)
Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes), to ensure even baking.
Note: Could also dip in chocolate. To do so, add chopped chocolate to a mixing bowl and microwave in 30 second increments until melted. Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess. Place on a parchment-lined baking sheet to dry.
Store covered at room temperature for 3-4 days. A large jar is ideal.
If using raw almonds, toast them on a cookie sheet for 10 minutes on 350 degrees. Remove & cool.
Melt vegan butter in a large mixing bowl. Whisk in remaining wet ingredients, including flax eggs.
In a separate bowl, mix together dry ingredients. Combine wet and dry ingredients and stir until combined, but try not to over-mix. Add almonds, candied buddha's hands, and chocolate chips (if using) and stir once more to evenly disperse. At this point, can optionally chill the dough to use later.
Use a knife or spatula to divide the dough into two even sections. Using damp hands, form the two portions into long, semi-skinny logs (see photo). Try and make them as uniform in size and shape as possible so they bake evenly.
Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. Be very gentle when slicing. Eat the end pieces because they are too small :)
Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes), to ensure even baking.
Note: Could also dip in chocolate. To do so, add chopped chocolate to a mixing bowl and microwave in 30 second increments until melted. Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess. Place on a parchment-lined baking sheet to dry.
Store covered at room temperature for 3-4 days. A large jar is ideal.
Thanks to Pati for helping me make a batch!
