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Vegan Italian Biscotti Bassotto



These Italian vegan biscotti bassotto are crunchy and tasty, and they go great with your favorite hot drink. They are full of almonds, cranberries, and a little lemon zest, which makes them a great treat for any event.

Ingredients:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup almond flour
  • 1/4 cup chopped almonds
  • 1/4 cup dried cranberries
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup almond milk
  • 1/4 cup olive oil
  • 1 tsp vanilla extract
  • Zest of 1 lemon

Instructions:

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

All-purpose flour, almond flour, sugar, chopped almonds, dried cranberries, baking powder, and salt should all be mixed together in a large bowl

Add the olive oil, vanilla extract, lemon zest, and almond milk to a different bowl, and mix them through a whisk

Mix the dry ingredients with the wet ones until a dough forms

Put the dough on a surface that has been lightly floured and cut it into two equal pieces

Each piece should be rolled into a log that is about 1 1/2 inches wide

Place the logs on the baking sheet that has been prepared, leaving space between them

After the oven is hot, bake for 25 to 30 minutes, or until the top is lightly golden

Do not put the logs back in the oven until they are cool

Bring the oven's temperature down to 325F 160C

Cut the logs into 1/2-inch-thick slices across the diagonal with a sharp knife

Put the slices back on the baking sheet with the cut side down

Bake for another 10 to 12 minutes, or until the biscotti are golden and crisp

Take them out of the oven when they're done and let them cool on a wire rack for a full hour before serving


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