Vegan Peppermint Biscottis (Edit recipe)

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Celebrating the start of December with these vegan PEPPERMINT biscottis! If you’ve been looking for a fun new holiday dessert recipe, these are IT they’re made with a crisp almond cookie base, lightly sweetened with maple syrup and finished with a delicious chocolate peppermint coating.

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PREP TIME

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COOK TIME

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INGREDIENTS

13

Serves: 8-12

Ingredients

2 cups Almonds
2 Tbsp Cornstarch
1 tsp Baking Powder
1/4 tsp Salt
1 Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
1/3 cup Pure Maple Syrup
2 Tbsp Coconut Oil
3/4 tsp Peppermint Extract

Coating

1/3 cup Semi-Sweet Chocolate Chips, (vegan)
1 tsp Coconut Oil
1/4 tsp Peppermint Extract
Candy Canes, crushed

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Process

Cook Mode

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

Preheat oven to 350F and line a large baking sheet with parchment paper
Mix together 1tbsp flaxseed plus 2.5tbsp water. Set aside
Blend almonds in a high speed food until a course flour texture forms and all chunks are blended (dont overblend or will turn to nut butter)
Transfer to a bowl and stir in cornstarch, baking powder & salt
Add maple syrup, coconut oil and peppermint extract to flax egg. Stir until fully combined
Add dry ingredients to wet and stir until well combined. Dough should be damp and stick together
Knead dough a few times and cut in half. Use wet hands to form into two log shapes (about 1/2in thick) Bake 20-25mins until lightly golden
Remove from oven and lower temp to 300F. Let cool 10mins and then cut into slices along the width. Turn slices on side and bake another 20mins, flipping once half way.
Once completely cooled, melt together coating ingredients (except candy canes). Dip each biscotti in coating and sprinkle with crushed candy canes. Let cool to harden and enjoy! Store in the fridge for crispiest texture

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	489
Fat:	37 g
Carbohydrates:	30 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	148 mg
Fiber:	9 g
Sugars:	13 g
Calculated for total recipe.