Biscotti Trio [v + gf]

I’ll admit, I wanted to have these recipes posted before Christmas. But, I was just enjoying spending time with the family and lazing around that I never got around to it. I realize the last thing people want is another cookie recipe—I should probably be posting a salad or something, right? Well, in my opinion, the festive season is not over so I may as well keep sharing!

That time between Christmas and New Years is always such a blur. I never know what day it is, or what I am supposed to be doing. I normally stay in my pyjamas until noon, sit by the fireplace, and maybe binge watch some old Real Housewives. In between this exciting routine, people are popping in and out of the house for coffee and tea. It’s always nice to be able to put out a tray of cookies when this happens, instead of scrounging around for something to nibble on.

This is where these biscotti come in handy. Not only are they so gorgeous, but if you make all three there is bound to be something for everyone! Since each biscotti recipe is built off the same base, they’re pretty easy to throw together. They do require some time, though. Biscotti are a twice-baked cookie. First you cook the dough in one long log on a baking sheet for thirty minutes, then, after letting it cool, you slice up the log and bake the biscotti again for a total of about fifteen minutes. Here is what I do: I get one batch in the oven, then start the dough of the next batch. When the first batch is out of the oven cooling, I throw in the second batch. And so on.

Now, you have to be careful with the biscotti throughout the whole process—they are very delicate! When you slice the biscotti log, use a large knife and try to slice them in one motion. Be very careful when you are flipping the biscotti during their second baking. Alternatively, you could skip this step and just bake them for about fourteen minutes on one side, you’ll just have one side of your biscotti darker than the other.

I made three different flavour here. We’ve got an almond anise, chocolate orange, and lemon poppy seed. Try different variations, if you’d like! I’d also like to be clear that in no way are these my invention. Everything I learned about biscotti making came from Isa Chandra Moskowitz cookbook Veganomicon. Isa is my all time favourite chef, and her cookbooks were instrumental in developing my love for vegan cooking. Veganonicom and Isa Does It are still to this day my most used (and adored) cookbooks.

Biscotti keeps really well, so these are great to making and store in some cookie tins for when guests come over. They also make really great gifts!

I don’t know what I will be posting next, I might be taking a few days off of recipe making to cook up a few different cheeses from the Non-Dairy Evolution cookbook my brother and soon to be sister-in-law gifted me for Christmas! Make sure to follow me on Instagram and Twitter (@theveganharvest) to stay up to date on my cheese making adventures!

If I don’t get around to posting before the end of the year, I hope you all have a wonderful and happy New Years! May your new year be filled with great vegan food, good friends, and lots of kitty cuddles (if you like them)!

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Lemon Poppyseed Biscotti

Ingredients

• 2 tbsp ground flaxseed
• 1/3 cup lemon juice
• 1 lemon, zested
• 3/4 cup sugar
• 1/2 cup oil (vegetable or canola)
• 1 1/2 tsp vanilla extract
• 1 3/4 cups Bob's All Purpose Gluten Free Flour
• 1/4 cup cornstarch or arrowroot
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 1/2 cup poppyseeds

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a bowl, mix together the flaxseed and lemon juice. Let sit for a couple minutes.

3. Add in the sugar, oil, and vanilla. Mix well.

4. Stir in the rest of the ingredients.

5. Place dough in a 12 x 4 inch log on a parchment lined baking sheet. Bake for 30 minutes.

6. Remove from the oven and let cool for 30 minutes. Increase the temperature of your oven to 375 degrees.

7. When the biscotti log has cooled, slice into pieces that are about 1/2 to 1 inch thick. Use a large knife and try and cut them in one motion - the dough will be very crumbly, so be careful! 

8. Place the biscotti on the baking sheet. Bake on one side for 8 minutes, flip them over, and bake for another 8 minutes.

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Almond Anise Biscotti

Ingredients

• 2 tbsp ground flaxseeds
• 1/3 cup almond milk
• 3/4 cup sugar
• 1/2 cup oil (vegetable or canola)
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 3/4 cups Bob's All Purpose Gluten Free Flour
• 1/4 cup cornstarch or arrowroot
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 2 tbsp anise seeds
• 1 cup whole, blanched almonds

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. 

2. Mix the flaxseed with the almond milk and let sit for a couple minutes.

3. Add the sugar, oil, and extracts.

4. Mix in the flour, cornstarch, baking powder, xanthan gum, salt, and anise seeds. Fold in the almonds.

5. Place the dough on a parchment lined baking sheet. Shape into a 12 x 4 inch log.

6. Bake for 30 minutes. Let cool for 30 minutes and change the temperature to 375 degrees Fahrenheit. 

7. Once the biscotti log has cooled, cut into 1/2 to 1 inch slices. Use a large knife and try and cut them in one motion - the dough will be very crumbly, so be careful! 

8. Bake on the cut side for 8 minutes, then flip and bake for another 8 minutes.
   

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Chocolate Orange Biscotti

Ingredients

• 2 tbsp ground flaxseed
• 1/3 cup orange juice
• 1 tbsp orange zest
• 3/4 cup sugar
• 1/2 cup oil (vegetable or canola)
• 2 tsp vanilla extract
• 1 3/4 cups Bob's All Purpose Gluten Free Flour
• 1/4 cup cornstarch or arrowroot
• 2 tsp baking powder
• 1/2 tsp xanthan gum
• 1/2 tsp salt
• 1/2 cup mini chocolate chips

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a mixing bowl, combine the flaxseed, orange juice, and orange zest. Let sit for a couple minutes.

3. Add in the sugar, oil and extracts. Mix well.

4. Add in the flour, cornstarch, baking powder, salt, and xanthan gum. Fold in the chocolate chips.

5. This dough is stickier than the other two, so wet your hands a little bit and shape into a log (12 x 3 inches) on a parchment lined baking sheet.

6. Bake for 30 minutes. Remove from the oven and let the log cool for another 30 minutes.

7. Turn the oven up to 375 degrees. 

8. Cut the bicotti into 1/2 to 1 inch thick biscotti. Use a large knife and try and cut them in one motion - the dough will be very crumbly, so be careful! Bake on the cut side for 8 minutes, then flip and bake for another 8 minutes.

9. Bake on the cut side for 8 minutes, then flip and bake for another 8 minutes. Let cool completely and enjoy!