Vegan Hazelnut and Pecan Biscotti

Biscotti is a dry cookie, a perfect snack to have with Tea or coffee. You can try replacing the nuts with other nuts or adding dried fruits, the result would be tasty for sure.

Vegan Hazelnut and pecan Biscotti
Vegan Hazelnut and pecan Biscotti

Vegan Hazelnut and Pecan Biscotti
Print Recipe
Servings Prep Time
30 cookies 10 minutes
Cook Time
30 minutes
Servings Prep Time
30 cookies 10 minutes
Cook Time
30 minutes
Vegan Hazelnut and Pecan Biscotti
Print Recipe
Servings Prep Time
30 cookies 10 minutes
Cook Time
30 minutes
Servings Prep Time
30 cookies 10 minutes
Cook Time
30 minutes
Ingredients
Servings: cookies
Instructions
  1. Mix the dry ingredients - Flours, baking powder, sugar and salt.
  2. make some "eggs" - Blend flax seeds (using a hand blender) with water (the ratio is 1:3, 1 tbsp flax seeds+3 tbsp water=1 "egg"). blending well breaks the seeds and lets out the gel inside them, if the ratio is correct and the seeds are not very old - you will get a texture that resembles the texture of beaten eggs. but it's thicker.
  3. Add the wet ingredients to the mix and keep kneading until the dough ball is formed (don't over-knead).
  4. Add the nuts and mix briefly until absorbed in the dough.
  5. With wet hands, form 2 loafs of cookie dough and place on a baking pan.
  6. Bake at 170 degrees C for 20-30 until golden brown. take the loafs out for a cool-down
  7. Cut the loafs into Biscotti. I did it using a big knife and cutting at once to prevent the cookies from crumbling.
  8. Re-arrange on the baking pan and bake at 150 Degrees for another 10-15 minutes. the Biscotti will dry further. keep in a closed jar.
Recipe Notes

This recipe was veganized and altered just a bit. the original recipe can be found in this excellent baking website (hebrew)

I'd love to get more feedback - questions about recipes, comments and suggestions! 

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