Vegan biscotti recipe | Good Food
Use aquafaba (chickpea water) to replace the egg in these biscotti. Traditionally served with dessert wine, they can also be enjoyed dunked in tea
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Cooking tools:
- Kitchen scale
- Microplane
- Bread knife
- Chef's knife
- Cutting board
- Oven
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Cooling rack
- Measuring spoon
- Airtight container
Ingredients
- 200g caster sugar
- 2 tbsp rapeseed or other neutral-flavoured oil
- 3 tbsp aquafaba (liquid from a can of chickpeas)
- 3 tbsp unsweetened vegan milk (such as soy or almond)
- 1 tsp vanilla bean paste
- 1 lemon zested
- 1 orange zested
- 300g plain flour
- 2 tsp baking powder
- ½ tsp fine sea salt
- 50g blanched almonds chopped
- 50g pistachios chopped
- 50g dried apricots chopped
- 50g dried cranberries chopped
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