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SideChef
Recipes
Breakfast
Almond Citrus Biscotti

13 INGREDIENTS • 12 STEPS • 1HR

Almond Citrus Biscotti

Recipe
4.0
2 ratings
A delightful blend of orange and lemon zest in this classic Italian cookie. Dipped in white chocolate and topped with sliced almonds. Great for snack, tea or breakfast
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Margaret's Dish
However vegetable-ridden, peanut butter-filled, chocolate-swirled, kale-topped the recipes get, I'm all about dishing out delicious food.
A delightful blend of orange and lemon zest in this classic Italian cookie. Dipped in white chocolate and topped with sliced almonds. Great for snack, tea or breakfast
1HR
Total Time
$0.78
Cost Per Serving
Ingredients
Servings
12
us / metric
All-Purpose Flour
1 1/2 cups
All-Purpose Flour
Whole Wheat Flour
1 cup
Whole Wheat Flour
Baking Powder
2 tsp
Baking Powder
Salt
as needed
Salt
Coconut Oil
1 1/2 cups
Coconut Oil, melted, divided
Anise Extract
1 tsp
Anise Extract
Orange
1
Orange, zested
1 1/2 Tbsp of zest needed
Granulated Sugar
3/4 cup
Granulated Sugar
Ground Flaxseed
2 Tbsp
Ground Flaxseed
Water
1/3 cup
Water
Almond Milk
2 Tbsp
Almond Milk
Almonds
3/4 cup
Almonds, chopped
Vegan Dark Chocolate Chips
1 cup
Vegan Dark Chocolate Chips
Nutrition Per Serving
VIEW ALL
Calories
532
Fat
38.5 g
Protein
6.3 g
Carbs
43.0 g
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Almond Citrus Biscotti
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Margaret's Dish
However vegetable-ridden, peanut butter-filled, chocolate-swirled, kale-topped the recipes get, I'm all about dishing out delicious food.
Cooking InstructionsHide images
step 1
Preheat the oven to 325 degrees F (160 degrees C). Line a baking pan with parchment paper.
step 2
Chop the Almonds (3/4 cup). Whisk together Ground Flaxseed (2 Tbsp) and Water (1/3 cup) and set aside.
step 3
Cream Coconut Oil (1/2 cup) for 3-5 minutes in a base of a kitchen aid, or with electric hand beaters.
step 4
Add white Granulated Sugar (3/4 cup) beat for another minute. Add flax-egg, 1 1/2 Tbsp zest from the Orange (1), and Anise Extract (1 tsp). Beat another minute.
step 5
In a separate bowl, whisk together All-Purpose Flour (1 1/2 cups), Whole Wheat Flour (1 cup), Baking Powder (2 tsp), and Salt (as needed).
step 5 In a separate bowl, whisk together All-Purpose Flour (1 1/2 cups), Whole Wheat Flour (1 cup), Baking Powder (2 tsp), and Salt (as needed).
step 6
Slowly add dry ingredients to wet. When almost combined, add chopped almonds and mix until just incorporated. If dough is not sticking together, add Almond Milk (2 Tbsp) one tablespoon at a time.
step 6 Slowly add dry ingredients to wet. When almost combined, add chopped almonds and mix until just incorporated. If dough is not sticking together, add Almond Milk (2 Tbsp) one tablespoon at a time.
step 7
Mold dough into two logs, each about 2 inches wide and 1 inch thick. Bake in your preheated oven for 30 minutes (don't turn off the oven when you take the logs out!).
step 7 Mold dough into two logs, each about 2 inches wide and 1 inch thick. Bake in your preheated oven for 30 minutes (don't turn off the oven when you take the logs out!).
step 8
Cool for 5-10 minutes.
step 8 Cool for 5-10 minutes.
step 9
Cut the end off each dough log, diagonally. Proceed to cut each log into 1/2 inch slices, following the first diagonal cut. Lay the biscotti on a parchment lined sheet and bake for 10-15 more minutes.
step 9 Cut the end off each dough log, diagonally. Proceed to cut each log into 1/2 inch slices, following the first diagonal cut. Lay the biscotti on a parchment lined sheet and bake for 10-15 more minutes.
step 10
Flip them over and bake another 10-25 minutes. Let cool completely on a wire rack.
step 10 Flip them over and bake another 10-25 minutes. Let cool completely on a wire rack.
step 11
If dipping biscotti in chocolate, melt Vegan Dark Chocolate Chips (1 cup), and Coconut Oil (1 cup)
step 11 If dipping biscotti in chocolate, melt Vegan Dark Chocolate Chips (1 cup), and Coconut Oil (1 cup)
step 12
Dip up to 1/2 of each biscotti in melted chocolate and lay on wax paper. Allow to sit for up to an hour to harden, or put in the fridge to speed up the process. Serve and enjoy!
step 12 Dip up to 1/2 of each biscotti in melted chocolate and lay on wax paper. Allow to sit for up to an hour to harden, or put in the fridge to speed up the process. Serve and enjoy!
Tags
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Breakfast
Dairy-Free
Christmas
Snack
Shellfish-Free
Cookies
Dessert
Vegan
Vegetarian
Italian
Mother's Day
Valentine's Day
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