Friday, December 20, 2019

Creamsicle Biscotti

These Creamsicle Biscotti are vegan and get a wonderful vanilla flavour from non-dairy vanilla yogurt. A sprinkle of raw sugar on top adds a delicate texture as well, and a cookie or two is delicious dunked in hot cocoa.

There are few things my mom loves more than orange flavoured desserts. In particular, she has a soft spot for Creamsicles - something I could never quite wrap my head around being a die-hard chocoholic! That said, I do like to cater to her tastes when I cook for her, and the holidays is no exception. I had a good deal of vegan vanilla bean yogurt left over from previous biscotti making and the dregs of a bottle of orange extract as well, so everything fell into place almost automatically. I also opted not to drizzle these crunchy, fruity cookies with chocolate since I knew she would be cracking into her hot cocoa gift box soon and would get the Terry's Chocolate Orange experience she loves this time of year! As I've mentioned before, biscotti of any kind are drop-dead easy to make, and this goes double with a vegan recipe like this - no whipping eggs or getting your hands all oily, the yogurt does all the work for you and makes the house smell like a sunny day in Florida, despite what the thermometer and snow outside declare!

Creamsicle Biscotti
Adapted from Minimalist Baker
Makes ~14 pieces
1 cup non-dairy vanilla yogurt (I used Daiya)
3/4 cup sugar
1 tbsp vanilla extract
2 tsp orange extract
seeds from 1 vanilla bean (save the pod for vanilla sugar!) 
1/4 tsp salt
1 3/4 cups flour
1/2 cup oat flour (or whole wheat pastry flour)
1/2 tbsp baking powder
raw sugar, for topping
  1. Heat oven to 350 F (convection setting if you have it) and line a cookie sheet with parchment paper or SilPat.
  2. Whisk together the yogurt, sugar, extracts and salt together in a bowl until well combined.
  3. Stir in the flours and baking powder until well mixed.
  4. Scoop dough into a flattened log on a parchment lined baking sheet and smooth so that the edges are even (dough will be about 4" wide).
  5. Sprinkle with raw sugar.
  6. Bake for 35 minutes on the lowest rack of the oven.
  7. Cool slightly until you are able to handle it (I waited 10 minutes) then slice on the bias with a sharp serrated knife into 3/4" pieces. 
  8. Place slices upright on the cookie sheet (if using convection) or laying flat for a regular oven. 
  9. Bake for a total of 20 minutes, flipping the slices halfway through if using a standard oven.
  10. Cool completely on the sheets.

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