In this video, I'll show you how to make 3 delicious biscotti(s). Start with preheating your oven to 340F or 170C.
CLASSIC BISCOTTI: In a bowl, add the wet ingredients together: ⅓ cup (80 grams) almond milk or other plant milk
⅓ cup (60 grams) sunflower oil or other vegetable oil
1 teaspoon vanilla extract
zest of half a lemon,
best if of an organic lemon.
Now add ½ cup (100 grams) sugar
and ¼ cup (30 grams) powdered sugar.
Add a pinch of salt - this is optional
and whisk well, until all ingredients come together into a smooth liquid.
In this classic version I use a mix of almonds and hazelnuts: ½ cup (70 grams) hazelnuts and ¼ cup (35 grams) almonds ,
you can combine one or more nuts, I prefer to keep the peel on
Add the dry ingredients: 2 cups (300 grams) all purpose flour and 1½ teaspoon (8 grams) baking powder.
With a whisk, mix flour and baking powder. This helps distribute the baking powder better in the dough.
Add little by little to the dough until you have a thick paste/dough.
Transfer the dough to a lightly floured worktop
and knead with your hands for just a minute.
You want to get to a compact dough ball without over-kneading.
Over-kneading will ruin the texture of the biscotti, making them less crunchy and harder to chew.
Knead as little as possible and they'll be crunchy and friable.
I added a couple of almonds too many, so I removed them. Careful to follow our measurements :-)
Allright, now split the dough into two parts
and shape each part into a long, flat, snake-like stripe.
Do your best with the shaping - they don't have to be perfect!
And add small amounts of flour to your worktop if the dough is sticky.
The most important thing, is that your "snake" is somewhat flat on top,
and that you have fun in the process!
Once you finished shaping, prep a baking tray with parchment paper
And move your "biscotti-snakes" carefully to the tray.
Ok, last round of shaping
Bake at 340F or 170C for 25 minutes.
Then take them out of the oven and let them cool down on the tray for 20 minutes.
"Aren't they beautiful?"
Once they've cooled down for 20 mins, but no longer than that or else they'll get too hard,
cut the snake diagonally, into 1.5 - 2 inches (4 to 5 cm) long biscotti.
I use a serrated knife (bread knife)
The snakes need to have cooled down for 20 minutes or they'll fall apart when you cut them.
I made that mistake several times - I got impatient
Place the biscotti on the same baking tray, with the cut side facing down
Keep going until you are out of "snake"
Fun Fact: in the Italian language, the word biscotti literally means "cooked twice" from "bis" (twice) and "cotti" (cooked).
So we bake again, this time for 10 more mins, or until they're golden.
The second baking will make them crisp and tasty.
For the chocolate + cranberry biscotti
I use ¼ cup (35 grams) dark chocolate chips
And ¼ cup (35 grams) dry cranberries.
The procedure and measurements of the wet and dry ingredients is exactly the same as the classic biscotti
When you've mixed all ingredients, knead with your hands
And start shaping the "biscotti-snakes"
The most important thing is to try to shape them as best you can.
Bake them at 340F or 170C for 25 minutes.
And the hardest part: let them cool down at least 20 mins before you cut them.
When they are cooled down, cut into biscotti - diagonally.
Be careful when you cut as we don't want to break them, then
transfer them to a baking tray and
bake them again for 10 more minutes.
Or until they are golden around the edges.
But my favourite biscotti version is biscotti dipped in melted chocolate.
To make the chocolate cover, I use ¾ cup (100 grams) dark chocolate and 3 - 4 tablespoons (60 grams) plant milk.
I melt the chocolate "bain-marie" - when melted, transfer into a glass so that it's easier to dip the biscotti in it.
I dip them till about half their length.
But you can get creative with the dipping and pattern!
After dipping, place them on a cooling rack, trying not to let the chocolate part touch the rack.
You can put a skewer under the biscotti to keep them lifted.
Or... just drizzle with melted chocolate - "zebra version"
Let the chocolate cool, and enjoy them as they are, or dipped in Italian sweet wine.
In Italy, this wine is called called Vin Santo meaning "holy wine".
Biscotti are best stored in a cool, dry spot for up to 2 weeks. Best if in an air-tight container.
Perfect for guests, sweet treats - and delicious when crumbled on ice cream :-)
No one will know they are vegan!