Vegan Biscotti

Vegan Biscotti are a delightful, crunchy treat perfect for dipping in coffee or tea. These plant-based cookies are infused with almond flavor and studded with dried cranberries for a sweet and tangy twist.

Ingredients

• All-purpose flour - 120g
• Almond flour - 40g
• Baking powder - 1 tsp
• Salt - 1/4 tsp
• Coconut sugar - 80g
• Almond milk - 60ml
• Vanilla extract - 1 tsp
• Almond extract - 1/2 tsp
• Dried cranberries - 40g
• Chopped almonds - 30g

Steps

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the all-purpose flour, almond flour, baking powder, and salt.
3. In another bowl, whisk together the coconut sugar, almond milk, vanilla extract, and almond extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Fold in the dried cranberries and chopped almonds until evenly distributed.
6. Transfer the dough to the prepared baking sheet and shape it into a log about 2.5 cm high and 5 cm wide.
7. Bake for 25 minutes, or until the log is firm and lightly golden.
8. Remove from the oven and let it cool for 10 minutes before slicing the log into 1.5 cm thick pieces.
9. Lay the slices cut-side down on the baking sheet and bake for an additional 10-15 minutes until golden and crisp.
10. Allow the biscotti to cool completely on a wire rack before serving.

Nutrition

• Calories: 200
• Protein: 4 g
• Carbs: 32 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 120 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.02 L

Health Benefits

• Rich in fiber from whole grains and nuts, promoting digestive health.
• Contains healthy fats from almonds, which can support heart health.

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