<data:blog.pageTitle/>

This Page

has moved to a new address:

http://atravellingcook.com

Sorry for the inconvenience…

Redirection provided by Blogger to WordPress Migration Service
A Travelling Cook: Vegan Fruit and nut Biscotti

Vegan Fruit and nut Biscotti



I love these biscotti, a kind of dried biscuit that is twice baked and taste wonderful with a hot coffee. They take a little time to make but the result is well worth it.

Almond biscotti
Ingredients


 Instructions
1.    Preheat oven to 170°C. Line a large baking tray with baking paper.
2.   Place sugar, egg replacer and grated lemon rind in a large bowl. Beat with electric beaters until pale and thick.
3.   Fold in sifted flour, baking powder, nuts  and dried apricots, then use your hands to lightly knead dough on a floured work surface until the dough is smooth.
4.   Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. Bake for 15-20 minutes until the dough is firm to the touch and slightly golden.
5.   Remove from the oven and set aside to cool for 10 minutes
6.   Preheat the oven to 140°C.
7.   Once dough is cool, use a small serrated knife to cut each log on the diagonal in 0.5cm slices.
8.   Lay slices flat on the baking tray and return to oven for 5-10 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely.


 Store in an airtight container for 2-3 weeks.

Labels: , , , ,

A Travelling Cook: Vegan Fruit and nut Biscotti

Sunday, December 14, 2014

Vegan Fruit and nut Biscotti



I love these biscotti, a kind of dried biscuit that is twice baked and taste wonderful with a hot coffee. They take a little time to make but the result is well worth it.

Almond biscotti
Ingredients

  • 1 cup sugar
  • 2 eggs worth of egg replacer
  • Finely grated rind of one lemon
  • 2 cups plain flour, sifted
  • 1/2 teaspoon baking powder
  • 150grams whole almonds and pistachios
  • 150 grams dried apricots, diced

 Instructions
1.    Preheat oven to 170°C. Line a large baking tray with baking paper.
2.   Place sugar, egg replacer and grated lemon rind in a large bowl. Beat with electric beaters until pale and thick.
3.   Fold in sifted flour, baking powder, nuts  and dried apricots, then use your hands to lightly knead dough on a floured work surface until the dough is smooth.
4.   Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. Bake for 15-20 minutes until the dough is firm to the touch and slightly golden.
5.   Remove from the oven and set aside to cool for 10 minutes
6.   Preheat the oven to 140°C.
7.   Once dough is cool, use a small serrated knife to cut each log on the diagonal in 0.5cm slices.
8.   Lay slices flat on the baking tray and return to oven for 5-10 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely.


 Store in an airtight container for 2-3 weeks.

Labels: , , , ,

0 Comments:

Post a Comment

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home