Italian biscotti with no eggs? These crisp, delicately sweet cookies are usually packed with eggs and sugar. In my vegan version, they are just as tasty, just as crisp with no eggs, no downside…just yumminess.
Makes 24-32 Cookies
- 2 cups sprouted whole wheat flour or whole wheat pastry flour
- 1 pinch sea salt
- 1 pinch ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon chia seeds, soaked in 2 tablespoons water for 15-30 minutes
- 8 tablespoons vegan butter substitute
- ½ cup brown rice syrup
- ¼ cup coconut sugar
- 1 teaspoon pure vanilla extract
- ½ cup slivered almonds
- 1/4 cup soy or almond milk
- 3 tablespoons brown rice syrup
- 1 cup non-dairy chocolate chips
Step By Step Instructions:
Preheat to 350 degrees and line a baking sheet with parchment. Combine dry ingredients and whisk to mix well. In a separate mixing bowl, mix soaked chia, vegan butter substitute, rice syrup,coconut sugar and vanilla and whip vigorously until creamy. Mix in dry ingredients to create soft dough. Fold in almonds. With moist hands, divide dough in half and shape each half into a cylinder that is 2-inch wide.
Place cylinders side by side on baking sheet and bake 25-30 min. Remove from oven and allow to cool for 3-4 minutes. Using a sharp knife, cut the logs into 1/2 inch wide slices. Return slices on the baking sheet, cut side up, bake for 5 minutes, flip and bake (again cut side up) 5 minutes more.Allow to cool completely.
If glazing, combine the ‘milk’ and rice syrup in a saucepan. Bring to a rolling boil over medium heat. Pour over the chocolate chips and whisk until smooth. Dip the ends of the biscotti into the glaze to cover half of the cookie. Set cookies on a wire rack to set.
Cook’s Tip: I use a hand mixer or stand up mixer to create the whipped creamy texture I want from the chia and other wet ingredients. This process creates the crisp texture we associate with these classic cookies.