Biscotti. Oh how I love it. I made and published in the blog different kinds of biscottis before. They all had eggs. This one is an eggless vegan one!
So, I am back in Helsinki, back home. But my oh my, it’s already been a hectic week with a lot of work. And when I could finally find time to work on a recipe blog post, a family recipe, I realised that there was something missing for the blog post. So, instead I worked on this one.
The three 3 extra ingredients in this biscotti bring 3 flavours: dates are sweet, plums are a little tangy and then comes the nutty flavour. I love this rich combination so so much!
Biscotti is easy to make but takes a bit of time because it is baked twice – first as a whole and then in slices. In fact, the word means “twice-cooked” coming from Latin. While the first baking is for dough to cook, the second one is to dry the cookies.
Biscotti is a great companion of coffee but I don’t drink coffee, so for me it is a great companion for freshly brewed tea. As for you, well, you enjoy it with whatever you like!
(makes about 12-15 cookies)
1 dl (or 1/3 cup + 4 tsp) oat milk
2.5 dl (or 1 cup + 2 tsp) granulated white sugar
6 dl + 2 tbsp (or 2.5 cups + 2 tbsp) all-purpose flour
1 tsp baking powder
zest of 1 lime
35 gr vegan butter
70 gr macadamia nuts, lightly toasted
100 gr dried dates, roughly chopped
100 gr dried plums, roughly chopped
1. Preheat the oven to 180C.
2. In a mixing bowl, put oat milk and sugar and whisk.
3. In the bowl of a food processor, put flour, baking powder, lime zest and vegan butter and process until butter is well mixed with flour.
4. Transfer the flour/butter mixture to milk/sugar mixture. Whisk a little first and when the dough starts to form, continue putting the dough together by hand (it’s just easier).
5. Add macadamia nuts, dates and plums and continue to put the dough together by hand.
6. Lightly flour your work surface. Put the dough on it and roughly divide in two. Spread a bit of flour on the surface each piece and shape both in a sausage form and then flatten the top.
7. Put a baking paper on an oven tray and lightly flour it. Transfer the dough pieces onto the tray. Bake in the oven, in medium rack for 35 minutes (if the surface is too soft when you touch, bake for 5 more minutes). Take the baked pieces out of the oven, do NOT turn off your oven and let the pieces cool down on the tray for 15 minutes.
8. After 15 minutes, using a bread knife, cut the dough pieces diagonally in about 1 cm pieces gently. Transfer the slices onto again an oven tray with a baking paper and bake in medium part of the oven for 8 minutes.
9. Take the biscottis out of the oven and turn each slice to the other side. Put in the medium part of the oven again and bake for further 8 minutes (if the biscottis still look a bit uncooked, bake for 2 more minutes – but do NOT over-bake because then they get too hard when they cool completely). Let the baked biscottis cool to room temperature before eating / serving. Enjoy with fresh tea or coffee!