BISCOTTI

THE PLANTBASED SCHOOL

prep ingredients

1

– almond milk or other plant milk – sunflower oil  – sugar –  powdered sugar – zest of lemon – vanilla extract –  baking powder – all purpose flour

whisk

2

Add wet ingredients together. Whisk well, until all the ingredients come together into a smooth liquid.

add dry ingredients

3

add the flavouring ingredients and mix them with the liquid with a spoon. For example: If you use almonds, add them, whole, and with the peel on.

knead

4

Cut the dough into two parts, and shape each part into a long, flat, snake-like stripe.

bake

5

Bake at 340F or 170C for 25 minutes. Then take them out of the oven and let them cool down on the tray for 20 minutes.

cut into biscotti

6

cut the snake diagonally, into 1.5 - 2 inches (4 to 5 cm) long biscotti. The snakes need to have cooled down for 20 minutes or they'll fall apart when you cut them.

bake again

7

same baking tray, with the cut side facing down, and bake for 10 more minutes, or until golden. The second baking will make them crisp and tasty.

dip

8

Let cool down, transfer on a serving plate, and enjoy them as they are, or dipped in Italian sweet wine or in melted chocolate.

serve and enjoy!

10

STORAGE

For storing biscotti, it is best to use a tin box lined with baking paper, a glass jar or an airtight container. I like to use a glass container with a air-tight lid.

THE PLANTBASED SCHOOL