Italian Biscotti Cookies

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My Mom has been making Italian Biscotti for as long as I can remember, in addition to a myriad of other Italian holiday cookies! Over the years we have veganized many family favorites and these Holiday cookies are no different. Multi step but worth the effort, these cookies have endless flavor combo possibilities (scroll to the bottom to see some of my favorites)

Ingredients

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·       2 1/4 cups all purpose flour

·       1 1/2 teaspoons baking powder

·       3/4 teaspoon salt

·       6 tablespoons (3/4 stick) unsalted vegan butter, room temperature (I use Country Crock Avocado Oil butter)

·       3/4 cup sugar

·      1/3 cup plain soy milk

·       1 tablespoon grated lemon peel

·       1 1/2 teaspoons vanilla extract

·       1 cup dried fruit, (cranberries, cherries, or chopped dates all work well)

·       3/4 cup chopped nuts or chocolate chips (pistachios, almonds, pecans work well)

1.   Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Increase speed and beat for 5 minutes until fluffy.  Beat in soy milk. Mix in lemon peel, vanilla.  Mix in flour mixture just until blended. If making double batch, separate dough in two. and in two separate bowls mix each batch with your preferred fruit and nuts. Stir in fruit, nuts, chocolate (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide into pieces depending on size of cookie you want to end up with. Roll each piece into a long log shape 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 2 inches apart.

2.   Bake logs until almost firm to touch but still pale, about 20 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

3.   Carefully transfer logs still on parchment to cutting board and line baking pans with fresh parchment. Using serrated knife and gentle sawing motion, cut logs diagonally crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 5 minutes per side. Transfer cookies to racks and cool.

Freeze or drizzle with chocolate

Fruit and Nut Combo Ideas

Date and Pecan

Cherry Chocolate

Pistacio Cranberry

Almond Chocolate