Vegan biscotti with chocolate and cranberries

desserts Baking sweet
Total: 1 hr 6 min. | Active: 30 min.
vegan, lactose-free

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!

LAUREN - Food Photography Academy

Ingredients

for 20 pieces

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

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.

Show complete recipe