Hi all, so today I am coming at you with a vegan BISCOTTI recipe! I have no idea why I had a sudden urge to create biscotti, but it happened and I am not complaining about it one bit. As a kid my mom and I would go to a little café downtown and I would order a piece of biscotti with a banana silk hot chocolate (I srsly don’t know how they make that stuff but it was heaven). Although I no longer get to share a piece of biscotti and talk to my mom about life over a hot chocolate (at the rightful age of 10), this recipe brings me back to those times and the incorporation of bananas in my recipe reminds me of when I would dip my biscotti into the delicious banana hot chocolate. On another note, if I am being completely honest I had no idea how to make biscotti before I had the strong desire to. I watched a ton of videos on the technique and the basics, but a recipe that was healthy, vegan, and refined sugar-free was impossible to find and that’s when I decided to take matters into my own hands and come up with these yummy Italian cookies. I hope you enjoy this recipe and please send any of your recipes my way.
Banana, Almond, & Cranberry Biscotti
Makes: 24 Cookies
Prep Time: 25 Minutes || Cook Time: 45 Minutes || Total Time: 1 hr
What You Will Need:
- 2 ripe bananas (mashed)
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla
- 1/2 tsp almond extract
- 2/3 cup flaked almonds
- 1/2 cup dried cranberries
- 1/2 cup xylitol (you can use any kind of sugar you want but coconut might make your biscotti a bit darker.)
- 2/3 cup almond flour
- 3 cups light spelt flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- Preheat the oven to 350 degrees fahrenheit.
- In medium sized mixing bowl combine the mashed bananas, almond milk, vanilla extract, almond extract (optional but does give it that almond flavour), flaked almond, and dried cranberries together.
- Set the wet ingredients aside and mix the xylitol, almond flour, spelt flour, baking soda, baking powder, cinnamon, and salt together.
- Fold the wet ingredients into the dry and the consistency should be pretty thick almost like a bread/loaf dough.
- On a baking sheet lined with parchment paper you’re going to make two loaves with damp hands (I attached a photo below so you can see what I’m talking about.)
- Bake for 25 minutes.
- Allow the loaves to cool for about 10 minutes.
- Using a serrated knife cut the loaves vertically into 1- 1 1/2 inch pieces. You should get about 24 pieces of biscotti.
- Place the pieces back into the oven with the other side facing up to bake for 10 minutes on each side (you can put them on longer depending on how crunchy you like your biscotti.)
- Allow to cool for 10 minutes & enjoy.