Wednesday, December 18, 2019

Maple Almond Biscotti

These Maple Almond Biscotti are vegan and whole grain with a subtle yet unmistakeable maple nuance from maple sugar and extract. A handful of ground almonds and ground flax up the nutty flavours as well, making these a unique, delicious and healthy treat any time!

Given the large influx of Italian culture in our household (including the Feast of the 7 Fishes on Christmas Eve), biscotti making has become more or less a mainstay of our holiday baking. I love making these crunchy cookie sticks for gift giving - for one, they're super easy to make, two, they're infinitely variable, and three they last forever! Well, not forever, but a very long time. This year I managed to concoct a decent assortment of them, including these Maple Almond Biscotti. I liked the inclusion of ground almonds as opposed to chopped or slivered ones because I feel the integrate their flavour more completely which plays off the maple and vanilla flavours more completely.

I also decided to make these biscotti vegan-friendly and a little healthier by relying on a non-dairy yogurt to replace the eggs and oil. The slight tang helped keep the cookies from being too sweet and added to a well rounded richness. I left my biscotti unadorned but bet a drizzle of dark chocolate or a sprinkle of copped almonds on top before baking would make these even more gorgeous!

Maple Almond Biscotti
Adapted from Vegan in the Freezer
Makes ~30
1/2 cup sugar
1/2 cup maple sugar
1/4 tsp salt
3/4 cup non-dairy vanilla yogurt (I used Daiya)
1 tsp vanilla
1 tsp maple emulsion (or extract)
2 cups whole wheat flour
1/2 cup cornstarch
3 tbsp ground flaxseed
2 tsp baking powder
1/4 cup ground almonds
  1. Preheat oven to 350F (convection if you have it) and line a baking sheet with parchment.
  2. In a large bowl, whisk together the sugars, salt, yogurt and extracts.
  3. Add the flour, cornstarch, flax and baking powder and mix well to create a somewhat sticky dough. Fold in the ground almonds.
  4. Scoop dough out into a rough log on the baking sheet and smooth with damp hands to make a uniform log.
  5. Bake for 30 minutes.
  6. Cool for 15 minutes, then slice on the diagonal into 3/4" pieces. Place slices upright on the baking sheets (if using convection) or flat if using a standard oven.
  7. Bake for 20 minutes total, flipping the slices halfway through if they are lying flat.
  8. Cool completely on the cookie sheets.

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