Vegan biscotti with chocolate and cranberries

Vegan biscotti with chocolate and cranberries

Total: 1 hr 6 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 127 kcal
, Fat: 3 g
, Carbohydrate: 21 g
, Protein: 3 g

Biscotti are a delicious, Italian almond biscuit. In this festive biscotti recipe, the traditional almond flavour is enhanced with a hint of chocolate and cranberry. These biscuits taste best dunked in coffee (or a digestif) – it’s virtually impossible to stop at just one!

Ingredients

20 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

180 g sugar
1 dl soya drink
2 tbsp coconut oil, melted
1 organic orange, use grated zest only
1 tsp bitter almond extract
270 g white flour
¼ tsp salt
1 tsp baking powder
1 tbsp cocoa powder
70 g almonds
60 g dried cranberries
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How it's done

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Dough

Place the sugar, soya milk, coconut oil, orange zest and almond extract in a bowl and mix thoroughly. Mix the flour, salt, baking powder and cocoa, add to the mixture along with the almonds and cranberries, mix quickly to form a dough.

To shape the biscotti

Divide the dough into 2 portions. On a lightly floured surface, shape each portion into a roll approx. 5 cm in diameter. Place the rolls on a baking tray lined with baking paper. Make sure they are well spaced out.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Reduce the oven temperature to 140°C. Remove the biscotti, allow the rolls to cool slightly, then cut diagonally into slices approx. 1 cm thick. Return the biscotti to the baking tray, bake for approx. 8 mins. Remove, turn over the biscotti, bake for a further 8 mins. Remove from the oven, leave to cool on a rack.

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