These giant biscotti are chewy on the inside, crunchy on the outside and packed with big a$$ flavor for a serious breakfast treat.
I’ve never been a diehard biscotti fan. They’re too hard to bite into on their own, but after soaking them in my coffee for long enough to soften them, they get all soggy and fall apart..
When I saw The Minimalist Baker’s Orange Almond Biscotti, which she described as being chewy and soft in the center, I felt inspired to break the biscotti mold.
In the end, I made the biscotti big so that they wouldn’t turn rock solid all the way through. They have a lovely crust that stands up to a nice solid dunking in a steaming cup of coffee without crumbling to pieces. The dried cherries add a touch of tartness and the fresh lemon zest to brightens each bite.
The lovely people over at Idylc Homes sent us a French Press to try out with no obligation to promote it for them if we didn’t like it. We’re happy to report that we’ve been using it as our daily press for a few months now and it’s a great product.
Check it out on Amazon here: http://tinyurl.com/zuuvnr4
- -DRY INGREDIENTS
- 2 ½ cups AP Flour
- ½ cup Rolled Oats
- 1 Tbsp. Baking Powder
- 1 tsp Salt
- -WET INGREDIENTS
- 1 Cup Maple Syrup
- ½ Cup Unsweetened Applesauce
- ¼ Cup Melted Vegan Butter
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest (zest of 1 med lemon)
- -ADD INS
- 1cup Roasted Pistachios
- 1cup Dried Cherries
- Preheat oven to 350 degrees.
- In a large mixing bowl whisk together the flour, rolled oats, and baking powder.
- In a medium mixing bowl, whisk together the maple syrup, applesauce, melted vegan butter, vanilla extract and lemon zest.
- Add the wet ingredients to the dry ingredients and stir with a wooden spoon until they are just combined. Be careful not to overwork the dough at this point.
- Add the pistachios and dried cherries to the dough. Knead with floured hands until all of the ingredients are combined, but not overworked.
- Turn the dough out onto a parchment lined baking sheet and spread it out until it’s about 1” thick. Bake for 20 mins or until the outside turns light brown.
- Remove from the oven and turn the oven down to 300 degrees Fahrenheit, let dough cool on a wire rack for 10 minutes.
- With a serrated knife, gently slice the baked dough into ¾” wide slices and place them back onto the parchment lined sheet on their sides.
- Bake for 10-15 minutes on each side until they are both golden brown. Baking the biscotti for a shorter time at this stage will leave them with a softer interior, while baking them for longer will make them harder and crispier throughout.
- Place the biscotti on a wire rack to cool for 30 mins before serving. If you can actually wait to let them cool before trying them you definitely have a lot more self control than I do 😉
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