I think I must be dreaming. I haven't had a biscotti in a million years it seems! When I went vegan, I pretty much said goodbye to these sweet cripsy italian cookies that I loved having with a coffee. The biscotti that you can buy at your local coffee shop or specialty store were off limits because of the ingredient list which traditionally contains eggs. Today I was craving biscotti and after shopping at Whole Foods and ogling the pretty holiday biscotti packages, I decided that I would make my own today. I knew there were a couple recipes in Veganomicon so I hurried home and got to work. I used the 'Almond Anise Biscotti' recipe but omitted the anise as I didn't have any. I also ran out of canola oil so I subbed olive oil with no problems. And instead of whole almonds, I used slivered almonds, mmm! The egg replacement in the recipe was ground flax seed that was whisked with soymilk. They did the trick and in about an hour, I had beautiful golden crunchy biscotti!
They were so heavenly dunked in coffee.
I love that biscotti! I've made it before (also without the anise), but I had forgotten about it. Perfect with coffee!
ReplyDeleteDammit! That looks so good. Now I have to go and make the gingerbread biscotti from VCIYCJ! ;)
ReplyDeleteOh! That biscotti looks really good, would be perfect with a cuppa tea, YUM!
ReplyDeletehttp://www.vitalita.com/vcg/cookbooks/
ReplyDeleteThere's even gluten-free vegan biscotti recipes in their books
Aww, I can just picture you placing these on your little tray and toting them up to bed. I made some biscotti earlier this week, but yours are way more beautiful.
ReplyDeleteLooks great! Just went "veg" about a month ago :-) and have been reading lots of blogs.
ReplyDeleteRealized I can no longer have my biscotti with coffee, but then I saw this post. Yea! Funny thing is that I bought 3 books, and one of them was "Veganomicon". Good choice I'm thinking.
Rene in AZ