Vegan Orange, Hazelnut, Chocolate and Cardamon Biscotti

I can’t believe these biscotti are vegan they’re amazing! The biscotti worked really well without the eggs and the flavours were incredible, I love all these flavours anyway but by putting them together worked even better!

I made these as my second giveaways for Diwali food.

Like with all biscotti they take time to make, but it’s quite simple to make, I enjoy making them as they are an unusual process.

Eggless Orange, Hazelnut, Chocolate and Cardamon
Yields 20
A crunchy, orange and hazelnut biscotti with a hint of cardamon
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Prep Time
1 hr 40 min
Prep Time
1 hr 40 min
Ingredients
  1. 2 cups - plain flour
  2. 1 tsp - baking powder
  3. 1/2 tsp - baking soda
  4. 1/4 tsp - salt
  5. 113g - non-dairy butter
  6. 1 cup - sugar
  7. 1 tbsp - orange zest
  8. 1 tsp - vanilla extract
  9. 1 tsp - orange extract
  10. 2 tbsp - chickpea flour
  11. 1/4 cup + 2 tbsp - water
  12. 1 cup - hazelnuts, coarsely chopped
  13. 1/4 cup - chocolate chips
Instructions
  1. 1. In a small bowl sift together flour, baking powder, baking soda, and salt. Set aside.
  2. 2. In a mixer with the paddle attachment beat butter and sugar until light and fluffy. Add orange zest and extracts, beat to combine.
  3. 3. Stir together the chickpea flour and water until creamy and thick - for best results you can use a small blender or coffee grinder. Slowly add the chickpea mixture to butter/sugar mixture and beat to combine, scraping down the sides as necessary.
  4. 4. Add flour mixture and beat to combine. Fold in the cacao nibs and hazelnuts.
  5. 5. Cover and chill for at least 1 hour.
  6. 6. Preheat the oven to 175°C. Divide dough in half and roll into logs on a floured surface about 1½ inch diameter. Transfer to a parchment-lined baking sheet and flatten to about 1 inch thick. Bake for 30 minutes or until lightly golden brown.
  7. 7. Remove from oven and let cool for 15 minutes before slicing each log into 10 cookies. Lay flat on baking sheet and return to the oven for 15-20 minutes until golden brown.
  8. 8. Let cool for 15 minutes. Store in an airtight container
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