Easy
Makes: ~18 cookies
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Healthy
I decided to give vegan biscotti a try because I wanted to test more ways to use aquafaba in baking. This recipe does a great job in holding up in the oven with a whipped leavening agent. Cacao Barry Légère 1% cacao powder and Cacao Barry hazelnut praliné are a flavor match made in heaven and I of course wanted to start biscotti making with a classic flavor combination.I decided to give vegan biscotti a try because I wanted to test more ways to use aquafaba in baking. This recipe does a great job in holding up in the oven with a whipped leavening agent. Cacao Barry Légère 1% cacao powder and Cacao Barry hazelnut praliné are a flavor match made in heaven and I of course wanted to start biscotti making with a classic flavor combination.I decided to give vegan biscotti a try because I wanted to test more ways to use aquafaba in baking. This recipe does a ...
- Shelf life:
- 1.5 weeks
Containing: 1 Component
Vegan Chocolate Hazelnut Biscotti
Ingredients: Vegan Chocolate Hazelnut Biscotti
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140 gHazelnuts, whole, blanched, toasted
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10 gVor Aqauafaba Powder
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85 gwater
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135 gicing sugar
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10 gfrangelico
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1 gsalt
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1 gvanilla paste
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156 gbread flour
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5 gbaking soda
Preparation: Vegan Chocolate Hazelnut Biscotti
- Lightly toast sliced almonds on 350 F for 10-12 min
- Whip aquafaba to stiff peaks while slowly incorporating sugar
- Switch to paddle and add frangelico, vanilla extract and salt. Mix on low speed
- Add sifted dry ingredients. Mix until just incorporated
- Add in praline paste and inclusions. Mix to combine
- Roll into log length of sheet pan
- Bake at 325 for 15 min, rotate, 15 min
- Cool for 20 min
- Cut ½ “ strips on bias
- Bake at 325 for 6-8 min on each side until crisp
Tools
- Sheet Tray
- Chef Knife
- Sifter
- Rubber Spatula
- Whisk Attachment
- Paddle attachment
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