Almond and Chocolate Chip Biscotti (Vegan and Gluten Free!) (Edit recipe)

These vegan gluten free almond and chocolate biscotti are crunchy, satisfying and absolutely delicious! You'd never know they're vegan! Filled with slivered almonds and chocolate chips, they're perfect to serve at your next brunch or holiday breakfast.

40 minutes

48 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	173
Fat:	8 g
Carbohydrates:	24 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	197 mg
Fiber:	0 g
Sugars:	11 g
Calculated per serving.

by Priscilla Lawrence

Serves: 10

Ingredients

0.5 cup Plant Based Butter, salted, at room temperature, I used coconut oil based butter
0.333 cup Granulated White Sugar
0.333 cup Brown Sugar
2 tsp Pure Vanilla Extract
0.5 tsp Almond Extract, or a little more to taste, optional but recommended.
1.5 tsp Orange Zest
292 grams Primal Palate Gluten-free All-Purpose Flour, 2 1/3 cups
2 tsp Baking Powder
0.5 tsp Ground Cinnamon
0.333 cup Almond Milk, unsweetened, unflavored
0.333 cup Slivered Almonds (Blanched)
0.666 cup Pascha Semi-Sweet Dark Chocolate Chips (Bulk), plus more for melting
0.5 tsp Primal Palate Cinnamon Sugar Cookie Blend, more or less to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the butter, white sugar and brown sugar to a large bowl. With a hand mixer (or regular mixer) beat them together until creamed and smooth, about 2 to 3 minutes.
Add the vanilla extract, almond extract and orange zest, and stir them in with a spatula until fully incorporated.
In a separate bowl, stir together the flour, baking powder and cinnamon (and salt if butter is unsalted, see notes).
Add this flour to the butter and sugar mixture and stir it in with a spatula until flour is no longer visible.
Then add the almond milk and stir it in until incorporated.
Stir in the slivered almonds and chocolate chips. Place the bowl in a fridge for 30 minutes minimum.
Preheat the oven to 350° Fahrenheit.
Remove the bowl from the fridge.
Add parchment paper to a large baking sheet. Add a little gluten free flour on it.
Cut the dough into 2 balls, then shape them into 2 logs about 1/2 inch thick and 2 to 3 inches wide on the baking sheet, apart from each other.
Sprinkle the log with a little cinnamon sugar cookie blend.
Place the baking sheet in the oven and bake for 30 minutes.
Remove baking sheet from oven and let logs cool down for 30 minutes to 1 hour.
Then cut each log diagonally into about 3/4 inch wide biscotti.
Place all the biscotti back onto the baking sheet flat, and bake for 10 minutes at 350. Then carefully flip the biscotti with tongs, and bake for another 7-8 minutes until crunchy edges.
Let cool down, then melt chocolate chips and dip the tip of the biscotti if you wish. Let rest until the chocolate has harden. Enjoy!

Notes

If your vegan butter is unsalted, add 1/2 tsp of salt to dry ingredient mixture. After baking the biscotti the 2nd time, the middle might feel a little soft but it's ok, it will get crunchier as it cools. Store leftovers for up to 10 days in an airtight container on the counter. You can use whole or chopped almonds instead of slivered or any nuts of choice. The recipe yields about 20 biscotti.