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.
Ingredients
- 160 grams whole wheat flour
- 50 grams all-purpose-flour
- 50 grams almond flour
- 7 grams Baking powder
- 120 grams Sugar (you can try replacing some of it with date syrup or brown sugar).
- 1/8 tsp salt A pinch, not more
- 60 ml Rice and Almond milk or other not-dairy milk
- 3 tbsp flax seeds +9 tbsp water/ any egg repalcer
- 1 tsp Vanilla extract Homemade or good quality
- 1 tbsp Wiskey or Brandy, or something similar
- 100 grams Hazelnuts
- 100 grams Pecans I mixed it with almonds too
Servings: cookies
Instructions
- Mix the dry ingredients - Flours, baking powder, sugar and salt.
- 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.
- Add the wet ingredients to the mix and keep kneading until the dough ball is formed (don't over-knead).
- Add the nuts and mix briefly until absorbed in the dough.
- With wet hands, form 2 loafs of cookie dough and place on a baking pan.
- Bake at 170 degrees C for 20-30 until golden brown. take the loafs out for a cool-down
- Cut the loafs into Biscotti. I did it using a big knife and cutting at once to prevent the cookies from crumbling.
- 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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