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Vegan biscotti

Ingredients

  1. Step 1 200g caster sugar
  2. Step 2 2 tbsp rapeseed or other neutral-flavoured oil
  3. Step 3 3 tbsp aquafaba (liquid from a can of chickpeas)
  4. Step 4 3 tbsp unsweetened vegan milk (such as soy or almond)
  5. Step 5 1 tsp vanilla bean paste
  6. Step 6 1 lemon, zested
  7. Step 7 1 orange, zested
  8. Step 8 300g plain flour
  9. Step 9 2 tsp baking powder
  10. Step 10 ½ tsp fine sea salt
  11. Step 11 50g blanched almonds, chopped
  12. Step 12 50g pistachios, chopped
  13. Step 13 50g dried apricots, chopped
  14. Step 14 50g dried cranberries, chopped
Vegan biscotti
Calories: 84 Carbohydrate: 14 g Protein: 2 g Fat: 2 g
Cook time: 80 minutes Prep time: 25 minutes Total time: 105 minutes Servings: 36

TAGS

Dessert Italian Aquafaba Biscotti Italian biscuit Vegan baking Dessert Italian Aquafaba Biscotti Italian biscuit Vegan baking Dessert Italian Aquafaba Biscotti Italian biscuit Vegan baking

Directions

  1. Step 1 Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Whisk the sugar with the oil, aquafaba, milk, vanilla and lemon and orange zests. Mix the flour and baking powder with the salt in a separate bowl. Stir the dry ingredients into the wet, then add the nuts and dried fruit.
  2. Step 2 Halve the dough and shape each piece into a log about 20cm long x 4cm wide. Flatten slightly and bake for 30 mins until golden brown. Remove from the oven and leave to cool for 10 mins. The loaves will be delicate, so use a serrated knife to carefully cut them into 1cm-thick slices on the diagonal. Arrange on the baking sheets and bake for a further 10 mins. Flip the biscotti over and bake for another 10-15 mins until pale golden. Leave to cool on wire racks. Will keep in an airtight container for one week.