Recipe for Vegan Biscotti
By: By The Associated Press
By The Associated Press
This recipe for vegan orange chocolate chip biscotti uses arrowroot powder in place of eggs. Arrowroot powder, which resembles cornstarch, can be found in natural food stores and many large grocers.
ORANGE CHOCOLATE-CHIP BISCOTTI
Start to finish: 2 hours, 20 minutes active
Makes 18 cookies
1/3 cup orange juice
2 tablespoons ground flax seeds
3/4 cup sugar
1/2 cup canola oil
2 tablespoons orange zest
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour or whole-wheat pastry flour
2 tablespoons arrowroot powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup non-dairy chocolate chips (many dark chocolate chips are dairy-free)
Preheat oven to 350 F. Lightly coat a baking sheet with cooking spray.
In a large bowl, use an electric mixer to beat together the orange juice and flax seeds, beating for about 30 seconds. Add the sugar, oil, orange zest and vanilla and mix until smooth.
Sift in the flour, arrowroot, baking powder and salt. Stir to combine. Just before the dough comes together, add the chocolate chips and use your hands to knead them into the dough. The dough will be stiff.
Transfer the dough to the prepared baking sheet. Form the dough into a rectangle about 12 inches long and 4 inches wide. Bake for 27 to 30 minutes, or until lightly puffed and browned.
Remove the dough from the oven and allow to cool for 30 to 35 minutes, or until very firm.
Meanwhile, increase the oven to 375 F.
Once the baked dough has cooled, use a heavy, very sharp knife to cut it into eighteen 1/2-inch thick slices. Do not saw or use a serrated knife. Push down with a firm, swift motion.
Arrange the biscotti on their side on the baking sheet and bake for another 10 minutes. Flip the biscotti and bake for an additional 7 minutes, or until lightly browned and crisp.
Allow the biscotti to cool for a few minutes on the baking sheet before transferring to a rack to cool completely.
(From Isa Chandra Moskowitz and Terry Hope Romero’s “Veganomicon,” Marlowe & Company, 2007, $27.50)
Published in The Messenger on 10.25.07
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