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Prior to going Vegan, I have made my family biscotti recipes for over 40 years....traditional using eggs, butter, etc. Friends loved them so much they thought I should start a business! Well, this recipe was super sticky (I added 1/3 cup more all purpose flour). I made them into 4 logs. They were uncooked in the middle after the 25 minutes. I suppose that is the purpose of baking them on each side. Traditional biscotti gets turned once. I will have to get a family consenus, but I did better with my original non-vegan recipe by substituting the flour and using egg replacer with Earth Balance Vegan "butter."
I was pleasantly surprised at how wonderful this recipe was. I thought for sure with the applesauce that they would have some sort of funny texture. But no. The texture was very traditional for biscotti- perfect. The only thing that I did differently was use just 1 cup of toasted, chopped almonds. I found 1 1/2 cups to be too much for the dough to hold together well. 1 cup was perfect. GREAT vegan biscotti recipe!!!
A perfect recipe! I needed biscotti (as normal biscuits would not work) because a friend of mine had given me a bottle of Italian liqueur-wine. I made the biscuits to dip in the wine. Absolute heaven!
I followed the recipes quite closely, except I used less sugar. I didn't have any all purpose flour either, but it worked well with plain flour and baking powder.
The result was a genuine authentic Italian biscotti. To my mind, a very well developed effective recipe. Why would anyone want to add egg to it (:
Awesome recipe! This whips up a lot quicker than the tradition egg biscotti with the same flavor and texture. I used 1 cup sugar 1/2 cup Stevia in the Raw, and I added 1 cup chocolate chips instead of almonds. I will definitely be making this again!
Made these last night and they were amazing! The dough was very sticky and I was somewhat skeptical, but they turned out great. I did have to put the pans in one at a time because they were baking unevenly, but other that the recipe was spot on. Also, I'm watching my calories so I cut out 1/2 of the sugar and added a bit more almond extract - still sweet and delicious!
Just made my first batch of biscottis!! This recipe is fairly easy to follow and I also checked on "Youtube" to see how the Italians chefs shape and cut the loaves. No veggie oil in the cupboards so I used 3 tbs of olive oil instead. These vegan biscottis turned out wonderfully and are so tasty!!! I will make them again very soon and experiment with variations such as: spelt or kamut flour, cranberries, raisins, reduce the amount of sugar, cut them diagonally and use only 1 tbs of oil. Thank you for posting this wonderful recipe - Gracias!
These are wonderful. I made them for a party (so that I knew there was a desert for me!). Everyone enjoyed them. My one friend said they were the best biscotti she ever had. I used my chinese cooking knife to slice. Any knife that is sharp and bigger than the logs will do. You want to make a clean cut straight down. Don't try to slice you'll end up in trouble. I made the basic recipe this time. I can't wait to start making variations. Thank you for sharing.
I have made this recipe about a dozen times and it's very difficult to perfect. The only change I made was to use white unbleached spelt flour.. for me it is quite doughy and I always have trouble. They crack when I slice them, I've found using my bread knife lightly is best. Next time I make this I will use slightly less applesauce, only as much as is needed to make it into a dry dough. I may even try missing out the oil. I have made chocolate and hazelnut, and pistachio and lemon. with success. The cocoa in particular improves the texture, giving it more lightness. I have also sliced them very thin and that made a crispy hard biscuit. Too thick and they were too doughy. Making a thin log about 10-15 cm was best for me. I tried long ones but they remained doughy in the middle regardless of cook time and heat. Thanks for posting
These were delicious. Perfect texture, hold up to coffee dunking, and tasted great. Will expirement with flavors using this base!
These worked out great! I used hazelnuts instead of almonds, used 2t of vanilla, 1t of orange zest and 1t of anise seeds. My DH, who does not like most biscotti, loves these. I plan to make them for Christmas gifts this year.