Salted Almond Biscotti
This tempting vegan biscotti recipe has chunky toasted almonds and a little sea salt for a contemporary twist. These are perfect for a vegan sweet treat with your morning coffee.
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Almonds are a good source of calcium and contain lots of healthy fats, fibre, protein, magnesium and vitamin E. These vegan biscotti are a tempting way to eat them.
As nuts are a good source of essential minerals and vitamins, and every nut is rich in different ones, you can adapt this recipe to use different nuts. Why not try hazelnuts, which are high in vitamin E and have a good amount of omega-6 and omega-9 fatty acids.
If you’re cutting down on salt, replace it in this recipe with a tablespoon of unwaxed lemon or orange zest.
Once the chocolate has dried, store them in an airtight container.
Enjoy our gluten-free and vegan biscotti recipe with your favourite brew.
Total Time: 1 hour
Prep Time: 20 mins
Cook Time: 40-45 mins
Total Time: 1 hour
- 7.5 7.5 g whole almonds with skins
- egg replacer, equivalent to 4 eggs
- 15 15 g plain flour, plus extra for dusting
- 10 10 g caster sugar
- 0.025 0.025 tsp baking powder
- 0.05 0.05 tsp xanthan gum
- 0.025 0.025 tsp coarsely ground sea salt
- 0.05 0.05 tsp vanilla extract
- 7.5 7.5 g dark chocolate, to decorate
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Put the almonds onto a large baking sheet and bake them in the preheated oven for 8 minutes, or until fragrant. Set aside to cool, then chop roughly. Line the baking sheet with baking paper. Make up the egg replacer in a small bowl according to the packet instructions and beat it with a fork for a minute until bubbly.
- Put the flour, sugar, baking powder and xanthan gum into a large mixing bowl and mix thoroughly with a wooden spoon. Stir in the egg replacer, almonds, salt and vanilla. Use your hands to knead the mixture together to form a dough. Don’t be tempted to add any water – it will come together.
- Turn the mixture onto a floured board and cut into two pieces. Shape each piece into a flattened log around 30 cm/12 inches long. Transfer to the baking sheet and bake for 30–35 minutes, or until beginning to brown. Remove from the oven and carefully transfer to a chopping board. Using an oven glove to hold the hot dough, carefully slice each log diagonally into 10 slices. Lay the slices flat on the baking sheet and return to the oven for a further 10 minutes. Transfer to a wire rack to cool.
- Break the chocolate into small pieces and melt in a microwave or in a heatproof bowl set over a pan of gently simmering water. Dip each biscotti into the chocolate and use a pastry brush to make sure each one is half coated. Place on a sheet of baking paper to dry.
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