Monday, December 16, 2013

Hazelnut Biscotti (Vegan)

Happy Monday! It seems like it's been forever since I've posted a new recipe. I was busy in the kitchen this past week, unfortunately making a bunch of flops and the experiments that did come out well I managed to get horrible photos of (curse the sun setting so early and leaving me no natural light!). Fortunately, I have an awesome boyfriend who surprised me by building me a photo box! So between that and the Ottlite he bought me, I can take well-lit pictures day or night! Which is great because once I make something it doesn't stick around for long, I don't normally have the luxury of waiting until the next day to take the picture. I have to maintain a now or never mentality. I don't mean any of this as a complaint, I take it as a compliment that my food rarely lives to see the morning light.

Anyway, moving on. I love making biscotti. I'm not exactly sure why, I've always just found it fun. So when I was trying to come up with a Christmas gift to give my boss, I figured what better to give the ultimate coffee lover than biscotti? (I'm also giving he and his wife a bottle of my homemade vanilla extract). I decided to keep with a simple and classic biscotti. Sometimes around the holidays you get so weighed down with such strong flavors it's nice to have something that doesn't overwhelm your senses and of course, pairs perfectly with your morning coffee. For this recipe I again adapted it from A Baking Girl's recipe for her cranberry biscotti. It's just such a great basic recipe! I look forward to many more adaptations! These biscotti are deliciously crunchy and taste fantastic on their own or dipped in a hot cup of coffee or hot chocolate. 

Hazelnut Biscotti
Adapted from A Baking Girl
  • 3 cups whole spelt flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup coconut sugar (cane sugar will work as well)
  • 3/4 cup unsweetened applesauce
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon unrefined coconut oil, melted
  • 3/4 cup finely chopped hazelnuts
Makes one dozen.
 Preheat oven to 325 degrees. In a large bowl, combine the flour, baking powder and salt. In a second bowl, mix the sugar, applesauce, vanilla and coconut oil. Add the wet mixture to the dry and stir until just combined. Fold in the hazelnuts.
 Turn the dough onto a baking sheet and form the dough into a flat log that's about 4 inches tall and 1/2 inch thick. Using a butter knife, score the lines of what will be the individual cookies (about every 1/2 inch or so). Bake for 25 minutes.
 Remove the baking sheet from the oven. Allow the dough to cool for 5 minutes then cut the cookies along the score lines and place them on their sides, cut side down. Return to oven and bake another 10 minutes until golden brown, then flip the cookies and bake another 5-10 minutes or until hard and crunchy.
 Allow to cool, then share with a friend over your favorite type of coffee.

What is your favorite holiday beverage?
I'm partial to peppermint mochas or peppermint hot chocolates, heavier on the mint and light on the chocolate.


  1. I dislike everything about coffee other than its aroma, but man are these things awesome! You can make these whenever you want, love! ^-^

    1. I think you should do a tutorial about how to make a photo box! Because I have the same problem!

  2. This would be perfect with coffee! It looks so so good! Especially half dipped in dark chocolate but maybe that would just be me haha :)

    1. I wanted to drizzle them with dark chocolate, but I was worried they wouldn't totally set in time and it'd make a giant mess. I played it safe, but next time I'm bringing on the chocolate!