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Vegan biscotti with chocolate and cranberries
30 m active | 1 h 6 m total
Nutrition facts per serving:
  • Energy in kcal about 127
  • Fat about 3g
  • Carbohydrates about 21g
  • Protein about 3g
This is needed
This is needed for 20 piece
Dough
  • 180 g sugar
  • 1 dl soya drink
  • 2 tbsp coconut oil, melted
  • 1 organic orange, use grated zest only
  • 270 g white flour
  • 1 tsp bitter almond extract
  • 0.25 tsp salt
  • 1 tsp baking powder
  • 1 tbsp cocoa powder
  • 60 g dried cranberries
  • 70 g almond
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And that's how it's done
And that's how it's done
Dough
Place the sugar, soya milk, coconut oil, orange zest and almond extract in a bowl and mix thoroughly. Mix the flour, salt, baking powder and cocoa, add to the mixture along with the almonds and cranberries, mix quickly to form a dough.
To shape the biscotti
Divide the dough into 2 portions. On a lightly floured surface, shape each portion into a roll approx. 5 cm in diameter. Place the rolls on a baking tray lined with baking paper. Make sure they are well spaced out.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C. Reduce the oven temperature to 140°C. Remove the biscotti, allow the rolls to cool slightly, then cut diagonally into slices approx. 1 cm thick. Return the biscotti to the baking tray, bake for approx. 8 mins. Remove, turn over the biscotti, bake for a further 8 mins. Remove from the oven, leave to cool on a rack.