Servings: Makes 10 biscotti
Time: Prep: 20 minutes, Cook: 70 minutes, Cool: 40 minutes
Ingredients
- 1 Tbsp golden flax meal
- 3 Tbsp water
- 1 cup fine almond flour
- 1 cup gluten-free all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp sea salt
- ½ cup (1 stick) vegan butter, partially softened
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tsp vanilla extract
- 1 bar (4oz/113g) dairy-free semi-sweet baking chocolate (broken into squares) or ¾ cup vegan chocolate chips
- ⅓ cup finely chopped pecans
- ⅓ cup unsweetened shredded coconut
Directions
- Preheat the oven to 350°. Line a baking sheet with parchment paper.
- In a small bowl, combine the flax meal and water and set aside to thicken.
- In a mixing bowl, combine the almond flour, all-purpose flour, baking powder, cinnamon, and sea salt.
- Using a hand mixer and another large mixing bowl or stand mixer, cream together the butter, granulated sugar, and brown sugar until fluffy, about 2 minutes. Add the thickened flax mixture and vanilla, and continue to mix until combined. On low speed, gradually add the flour mixture until combined. Once the dough comes together, use a spatula to mix in the coconut and pecans until well combined.
- Place dough on prepared baking sheet using your hands. Spread into a ¾-inch thick rectangle that measures 10x4 inches.
- Bake for 35 minutes, until the edges are golden brown and the cookie is slightly raised. Place the baking sheet on a wire rack, and let the cookie cool for 35-40 minutes. Slice it while it’s still a little warm and not completely cooled. Slice with a long, sharp knife on a slight diagonal every ¾ inch into 10 biscotti.
- Gently place the biscotti on the parchment cut-side down. Bake again for 30-35 minutes, flipping gently to the other cut-side halfway through baking, until the cookies are firm to the touch and golden brown all over. Remove the baking sheet to a wire rack and let the biscotti cool completely before dipping in chocolate.
- To melt the chocolate, place a heat-safe bowl over a pot with 1 or 2 inches of low simmering water. Melt the chocolate until smooth, or you can melt it in the microwave until smooth. Pour the melted chocolate into a wide shallow dish so you can dip the bottoms of the biscotti. Coat the bottoms and let the excess drip off, then lay them top-side down on a wire rack. Decorate with chopped pecans or shredded coconut, and allow to dry completely. Store in a container at room temperature or in the fridge.
Adapted from HOT FOR FOOD ALL DAY. Copyright © 2021 by Lauren Toyota. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.
