Spiced Cranberry, Almond and Orange Biscotti
The perfect partner for coffee, these festive spiced vegan Christmas biscotti biscuits are a festive favourite. Crisp and crunchy, as biscotti should be, the cranberries and chopped nuts pack the biscuits full of flavour and texture.
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What is biscotti?
This traditional almond biscuit originates from Tuscany, Italy and is baked twice for a dry and crunchy texture. It is often served with a drink to be dipped in, such as wine or coffee – the perfect winter treat!
Biscotti usually contains eggs, but this vegan Christmas biscotti recipe uses coconut oil, baking powder and milk as leavening agent instead.
Total Time: 1 hour 30 minutes
Servings: 10
Rating:
Total Time: 1 hour 30 minutes
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- 15 15 g rice flour
- 6.5 6.5 g caster sugar (demerara sugar works too)
- 0.05 0.05 tsp baking powder
- pinch fine salt
- 0.1 0.1 tsp mixed spice
- 0.05 0.05 tsp cinnamon
- 0.05 0.05 tsp ground ginger
- 0.1 0.1 small unwaxed orange, zest only (optional)
- 0.1 0.1 heaped tbsp melted, refined coconut oil
- 0.3 0.3 Tbsp plant-based milk
- 0.05 0.05 tsp almond extract or vanilla extract (we used both)
- 0.2 0.2 Tbsp orange juice (optional)
- 2 2 g almonds, roughly chopped
- 2 2 g hazelnuts, roughly chopped
- 3 3 g dried cranberries, roughly chopped
Method
- Mix the first eight ingredients together in a bowl. Set aside. Set the oven to 150°C/300°F/Gas 2 and line a baking tray with a piece of baking paper.
- Melt the coconut oil in a small metal or glass bowl, either in a microwave or over a pan of simmering water. Once melted, whisk the milk into the oil, followed by the almond/vanilla extract.
- Add the oil mixture to the bowl of dry ingredients and knead gently until roughly combined. If the dough’s too dry, add the orange juice and if it’s too wet, add a touch more flour.
- Add the chopped almonds, hazelnuts and cranberries and incorporate them gently into the dough, making sure they are distributed evenly.
- Roll the dough into a long, thick snake and then transfer it to a baking tray and flatten it into a 3-4cm/1-1.5-inch wide and 25cm/10-inch long log. Bake for about 30-35 minutes, until the log’s surface is firm and lightly browned. Leave the oven on.
- Let the log cool down for 15-20 minutes before cutting into it. Cut it into 1-1.5 cm/0.4-0.5-inch thick slices with a serrated knife. Place the slices on a baking tray cut-side down and return them to the oven for a further 20-25 minutes, until your biscotti achieves the desired crispness and colour.
Nutritional information per serving (51g): Calories 119, Fat 3.3g, Saturates 1.2g, Sugars 9.2g, Salt 0.09g
Enjoy your best-ever festive feast with our ultimate guide to the very best vegan Christmas recipes.
