I’m just thrilled to have “remade” this simple vegan almond biscotti recipe. Years ago, I made almond biscotti and variations on a regular basis. I always marveled at how easy it was to make and swore I would make it regularly to keep on hand. Fast forward to 20 years later and I was not making biscotti, regularly or at all. Those days are over! I’ve dusted off my recipes, added apple sauce as an egg replacer and voila! Uncomplicated and delicious biscotti that you can store in your cookie jar and always have on hand.
If you’ve never eaten biscotti, you will enjoy this sliced and twice-baked crunchy cookie. Since most of the moisture is removed from the cookie during baking, the crisp slices can be stored for a very long time. Biscotti is great for dunking into coffee or plant based milk, having as a quick snack or a nightly dessert.
Now, I went a little crazy on biscotti baking day. Since I had all the ingredients and supplies for biscotti out, I wanted to try baking a few different flavors. I wasn’t sure which one would be my favorite. In my earlier baking days, I often made plain vanilla or chocolate biscotti, then just decorated the tops with glazes, chocolate, and nuts.
Depending on how wide and deep you make your biscotti loaves before baking, you will get different servings of biscotti slices. My biscotti “loaves” were always about 8 to 9 inches long, 4 inches wide and 3/4 inch deep. I tried to slice each biscotti so that it was about 3/4 inch thick. I would get 24 slices per recipe, more or less.
In this recipe, I use both all purpose flour and whole wheat flour. The whole wheat flour absorbs more of the moisture from the apple sauce, so if you use wheat flour, you will increase the applesauce by one tablespoon (noted in the recipe). If you use only all purpose flour, you can omit the additional 1 tablespoon of applesauce. I’ve made the biscotti both ways, and my preference is to just use all purpose flour only. I found the dough was slightly less crumbly and easier to handle using only all purpose flour. But, the biscotti made with both types of flour came out great, too! No one eating them will notice any difference.
When cutting the biscotti, I’ve seen advice to use just a push down on your knife, rather than a sawing motion. But when I’ve tried this, the biscotti is squished down by the cut. What I have found works best is using a serrated knife, especially a knife made for cutting bread. Instead of just pushing down on the knife, I use a very small rapid sawing motion, while holding the biscotti securely into place (watch your fingers!). This gave me very little crumbling, a sharp cut, and no smashed down or broken biscotti slices.
After cutting about half of the biscotti, you might notice your knife accumulating crumbs and dough. This will make your cuts jagged or your slices might break on the ends. Rinsing, then drying, your knife to clean it before going on will keep your cuts clean.
When the biscotti are baking for the second time, I like to flip them over at the halfway point. It just seems like a good way to insure that both sides are crispy. I’ve always done it, but I’m not sure it’s necessary.
I’ve now made this almond biscotti recipe, a Triple Chocolate Vegan Biscotti, and Cranberry Orange Pistachio Biscotti. All three are mildly sweet and perfectly crunchy. The chocolate biscotti will easily satisfy any chocolate cravings you might have.
At first I was sure the cranberry orange biscotti was my favorite. Then, a few days later, I was loving the chocolate ones while watching TV in the evening. Later in the week, I decided almond biscotti was just perfect for breakfast. However or whenever you eat them, all three of these recipes are good!