Vegan Biscotti


Working Method:

  • Using a paddle attachment, mix all ingredients for 1 minute on low speed and 4 minutes on medium speed. Wrap the mixture in plastic food wrap and cool in fridge for 1 hour or until stable to work with.
  • Scale into 900 g pieces.
  • Mould and roll into a long log shape.
  • Place 2 pieces on a baking tray and press down lightly.
  • Apply Sunset Glaze on the top with a brush.
  • Bake at 160ºC for approximately 60 minutes.
  • Let cool, cut off the ends of each strip.
  • Cut the remaining into desired thickness and lay them on their sides and bake at 100ºC with open damper until dry, turning over at least once throughout dry out time.
  • Cool down completely.
  • Temper the Belcolade Dark Chocolate C501J, dip as seen in photo.
  • Sprinkle with almond shavings while chocolate is still soft.
  • Allow chocolate to stabilize.

About this recipe

Complexity level:  

These crunchy, delicious Vegan Biscotti are quick and easy to make and can be customized with different toppings. They are perfect for dunking into a cup of coffee or tea.