Vegan biscotti with chocolate and cranberries

Ingredients

20 pieces

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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

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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«Vegan biscotti with chocolate and cranberries»

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