Vegan Fig and Almond Biscotti
Egg-free, dairy-free biscotti made with plain flour, plant butter, and soya milk, studded with dried figs and whole almonds, twice-baked until crisp, and finished with a drizzle of white chocolate, pistachios, and rose petals. A tea-time biscuit for chai or coffee and a Diwali or Christmas gift box.
Equipment
- Measuring spoons
- Baking trays To bake the biscotti
- bench scraper To assist with kneading the dough
- Piping bag To pipe on the melted white chocolate (or use a spoon)
- Parchment paper To line the baking tray
- Serrated knife To slice the baked biscotti
- Heat-proof bowl To melt the white chocolate
Ingredients
Biscotti
- 130 g Plain flour
- 70 g Caster sugar
- ½ teaspoon Baking powder
- 18 g Vegan block butter
- 45 ml Soya milk
- ½ teaspoon Almond extract
- 65 g Dried figs
- 45 g Whole almonds
Garnish (optional)
- 55 g White chocolate vegan
- 15 g Pistachio shelled and unsalted
- Edible dried Rose petals A few for garnish.
Instructions
Biscotti
- Preheat the oven to 175℃ (fan-assisted) or 347℉, and line a baking tray with parchment paper.
- Cut the dried figs in half or into quarters, depending on their size.
- In a bowl, mix the flour, caster sugar and baking powder.
- Melt the butter, then whisk in the soya milk and almond extract.
- Pour the wet mixture into the dry ingredients and mix into a dough, ensuring there are no dry spots.
- Add figs and almonds and work them into the dough. Turn it out onto a lightly floured surface and knead briefly, just until combined. The dough may be a bit sticky so use a bench scraper rather than your hands where you can; over-kneading makes the biscuit hard. Tuck in any fruit or nuts sticking out of the surface, as they will burn.
- Shape the dough into a log about 25cm long and 2.5-4cm wide, then place it on the lined baking tray.
- Bake for 25 minutes.
- Remove from the oven and leave the log to cool on the tray for 15-20 minutes.
- Using a serrated knife and a gentle sawing motion, cut the log into 1cm-thick slices.
- Lay the slices on the baking tray and bake for 15 more minutes, until golden. Turn the tray halfway through for even colouring.
- Leave to cool completely.
Garnish (optional)
- Push the cooled slices back together into a log shape on the baking tray.
- Chop the white chocolate and put it in a heatproof bowl. Set the bowl over a pan of simmering water and stir until melted, keeping the bowl and spoon completely dry.
- Roughly chop the pistachios.
- Drizzle the melted chocolate over the biscotti with a spoon, or pipe it from a piping bag.
- Sprinkle with the pistachios and rose petals straight away, while the chocolate is still wet.
- Leave the chocolate to set, then store the biscotti in an airtight container.
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