These Vegan Cherry and Almond Biscotti are the perfect treat for serving to guests over the Christmas period. Enjoy with a cup of coffee or another hot drink.
What is biscotti?
Biscotti are biscuits that originate from Italy. Biscotti translates to English as "twice baked" which is a good description for how they are made.
These biscuits are sliced from a long piece of biscuit dough that has already been baked. The slices are then baked for a second time to make them perfectly crisp. (This crisp texture is what makes them so good for serving alongside a hot drink and dunking!)
Biscotti are also sometimes known as cantucci.
How do you make biscotti vegan?
Biscotti is ordinarily made with eggs. These eggs are used to bring the dry ingredients together into a rich dough. Of course to make these Vegan Cherry and Almond Biscotti we need to find a substitution.
In this recipe we use a mixture of soy milk and vegetable oil. The protein and fat works in a simillar way to the eggs and the liquids bind the dough together.
For more vegan substitutes while baking, check out my big vegan baking guide.
Other than swapping out the eggs the ingredients are as you'd expect:
- flour
- sugar
- almonds
- cherries and
- orange zest.
Biscotti flavours
These delicious biscuits are often studded with dried fruits and nuts. Though the original recipe, originating in a city called Prato in Tuscany, is made using anise and almonds or pine nuts.
Cherry and almond are a classic flavour combination which is why I have chosen them for this vegan biscotti recipe.
Top tips for making my Cherry and Almond Biscotti
Making these twice baked biscuits doesn't have to be difficult. My tops tips are as follows:
- Weigh out your ingredients meticulously. Baking is a science so care must be taken to make sure you have the correct amounts of each ingredient.
- Don't worry if the dough doesn't come together in a ball when it's in the bowl. Kneading the dough on the surface will help to create a smooth dough.
- If your dough is raggedy keep kneading, you want it to be smooth.
- The shape of your dough log will depend on the shape of your biscotti. If you want them long and thin make a flat log, if you like them to have more of a hump then consider making a thicker log. Remember they will rise slightly in the oven.
- Don't be tempted to try and cut your biscotti while the loaf is still warm. If you do you will struggle as the loaf will crumble. Make sure it's completely cool.
- Use a sharp serrated knife to cut your biscuits. You will need it to be very sharp to cut through the whole nuts.
If you follow these tips you will have perfect biscotti every time.
The recipe
Vegan Cherry and Almond Biscotti
Ingredients
- 275 g plain flour
- 1 teaspoon baking powder
- 125 g caster sugar
- 50 g dried cherries
- 50 g almonds
- 100 g soy milk
- 50 g vegetable oil
- 0.5 teaspoon almond essence
- 100 g dark chocolate
Instructions
- Pre-heat your oven to 180C / 356F / gas mark 4.
- Sift the flour into a bowl along with the baking powder, caster sugar and orange zest.
- Toss the cherries and almonds in the flour and sugar to coat.
- In a jug whisk together the soy milk, vegetable oil and almond essence.
- Pour the soy milk, vegetable oil and almond essence over the other ingredients and mix together until a dough begins to form.
- Lightly flour your work surface and tip the dough out.
- Begin kneading the dough until it is a smooth ball.
- Shape the dough into a log roughly shaped like a ciabatta loaf.
- Place the dough on to a lined baking try and bake in the centre of the oven for 25 - 30 minutes.
- Remove from the oven and leave to cool for at least 20 minutes.
- Using a serrated knife, cut into slices on the diagonal.
- Place the slices back on to the baking tray and bake for another 10 - 15 minutes or until crisp and golden.
- Leave to cool on a cooling rack.
- Once the biscotti have cooled, melt the dark chocolate.
- Once melted take each biscotti and dip the end into the dark chocolate.
- Place back on to the cooling rack letting any excess drip off.
- Once the chocolate has set, enjoy!
Nutrition
Storage instructions
Due to their low moisture content biscotti last a surprisingly long time if stored correctly.
In an airtight storage tin in a coll dark place, biscotti can keep for up to 2 weeks.
More biscuit recipes
Vegan Cherry and Almond Biscotti are just one of my biscuit and cookie recipes on the blog. Why not try one of these recipes? They're all vegan!
Biscuit recipe archive
Like what you see? Check out the whole range of biscuit and cookie recipes on the blog.
Emma says
So sorry for the typo Jenn. I hope you enjoy them once baked!