Almond Raisin Chocolate Biscotti

Biscotti's On the Top

Hello kiddies!  We’ve been very busy the past few days baking up a storm for Philly Fun-A-Day and then recovering!!!  We had a bunch of delicious vegan and GF treats at the art show and we will featuring them throughout the week for all you folks at the show that asked us for the recipes.  I always give credit where credit is due – almost all these cookies are taken directly from Vegan Cookies Invade Your Cookie Jar

Yields about 18 biscotti

1/4 cup nondairy milk
2 TB ground flax seeds
1/2 cup canola oil
1 cup sugar
2 TB pure vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup Dutch cocoa powder (trust us, invest the bit extra for the deliciously dark stuff)
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup raisins
1/2 cup chopped almonds

1. Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

2. In a large bowl, beat together the nondairy milk and flax seeds until smooth.  Add oil, sugar and vanilla and mix to combine.

3.  Sift flours, cocoa powder, baking powder and salt.  Stir to form a smooth dough, then add raisins and almonds and knead in, pushing in any pieces that pop back out into the dough.

4. Form a log about 10 inches long and 4 inches wide, using a spatula to even out the edges and flatten the ends.  I found that if you get the dough into a ball and then work it along the course of your wrist and hand, it is easiest to manage.  (I was alone when I baked these so there was no way to get a shot of me with dough rolling down my wrist!!  Next time!)

5.  Bake log for 30 minutes until logged is puffed and firm.  Some cracking is okay.  Place the baking sheet on a wire rack, turn off the oven and allow the log to cool for at least 45 minutes or more.  The longer it cools, the drier and harder the biscotti will be.

6.  Preheat oven to 325 degrees.  Carefully slide the log off the sheet and using a very sharp and heavy knife, cut he log into 1/2 inch thick slices.  Use one quick and firm motion, pressing down into the log.  Very gently, move the slices onto the baking sheet, standing them on their bottoms (the flat side) if possible.

7. Bake the slices for 26-28 minutes.  The slices should appear dry and the almonds should either be sweating or lightly toasted.  Allow biscotti to cool 10 minutes on the sheet before removing.  Cool completely on wire racks, as warm biscotti may be very fragile.

I was so excited about Fun-A-Day, I forgot to take pictures of the cookies themselves!  D’oh!!!

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