Let’s bake, yo. When I imagine a dreamy, idyllic morning, it involves a hot drink of some kind, biscotti, and sitting by a window with my journal or a good book. Oh, and obviously stretchy pants and an oversized sweater are involved. That’s a given. A reader requested I make vegan biscotti (hi, Aditi!), and I thought it was such a great idea. In my research, I learned biscotti means “twice baked” in Italian. And, as you might’ve guessed, this crunchy cookie traditionally enjoyed with a hot beverage originates from Italy – swoon. My girl, Giada, knows what’s up. The first biscotti is believed to have been created in Prato, Italy in the 14th century. This crunchy snack was popular among sailors because of its long shelf life. And has since become a café staple around the world. This recipe is simple to make, requiring just 1 bowl and 10 ingredients! It’s also made with coconut oil and sweetened with organic cane sugar (sub coconut sugar if you’d like!). If you’ve never made biscotti, the concept is very straightforward. Make a cookie dough, shape it into two logs, bake until slightly golden brown, and cool. Then slice into small segments and bake once more. That’s it! That is, unless you want to dip these beauties into dark chocolate (and why wouldn’t you want to do that, I ask?). I think you guys are going to LOVE these biscotti! They’re: CrunchySlightly tender on the insidePerfectly sweetOrange-scentedStudded with toasted almondsSO delicious& Easy to make These would make the perfect treat to go alongside your favorite hot beverage in the morning, or for an evening dessert. A perfect pairing would be my 5-Minute Vegan Hot Cocoa, or my 3-Ingredient Ginger Latte. Serious yum. If you give this recipe a try, let us know what you think! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it @minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
