Vegan Churro Biscotti - Cinnamon Sugar Biscotti
These Vegan Churro Biscotti with Cinnamon Sugar are perfectly crunchy for dunking in a hot cup of coffee, tea, or cocoa, or on their own. Impossible to eat just one!
Servings: 24
Ingredients
- 1 1/2 cups flour I use all-purpose
- 1 tbsp cornstarch
- 2 tbsp almond flour , Omit to make nut free
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
wet ingredients:
- 1/2 cup non dairy milk
- 1 tbsp oil
- 2 tbsp maple syrup
- 3 tbsp sugar
To coat:
- 1 1/2 tbsp sugar I use a mixture of coconut sugar and brown sugar
- 1 tsp cinnamon
Instructions
- In a bowl, mix the flour, cornstarch, almond flour, baking powder, salt, and cinnamon, and set aside.
- In another bowl, mix the non dairy milk, oil, maple syrup, and sugar. Mix well until the sugar is dissolved.
- Combine the wet with the dry, and mix to make a sticky, stiff doughy mixture. Transfer this to a parchment-lined baking sheet.
- Wet your hands and using more water, shape the mixture into an oval, and press it down to even it out so that it is about 1/2-3/4 inches thick. Keep pressing, use a couple more drops of water for whenever it gets sticky again, and keep pressing and spread it out.
- In a small bowl, mix the sugar and cinnamon for topping until well combined, and then sprinkle this all over the dough(which should still be a bit wet on the top). Press it down lightly with your hands if needed.
- Bake at 350 degrees F(180 C) for 22-25 minutes. Check with a toothpick in the center.
- Remove the baking sheet, and let it cool completely, then using a very sharp or serrated knife, slice the oval into 1/2 inch thick slices. Spread these slices over the parchment-lined baking sheet again, flattened on the wider side of the biscotti.
- Bake at 275 degrees F (135 C) for 1 hour, or until the biscotti is crisp to your preference.
- Cool completely and then store in an airtight container and keep on the counter for up to three weeks. You can also ice these with a simple icing of sugar and non-dairy milk.
Notes
- If you want long slices like a coffee shop biscotti, slice the logs at an angle.
- After the first bake, allow the biscotti loaf to cool, If you cut them when they are hot the slices will crumble.You can even bake the log a day in advance and then complete the slicing and second bake the next day.
- After the second bake, make sure that the vegan biscotti cool on a wire rack to allow them to crisp completely.
- You can also ice these with a simple icing of sugar and non-dairy milk. Or go "churros con chocolate" and drizzle them with melted dark chocolate.
Nutrition
Calories: 53kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 44mg | Fiber: 1g | Sugar: 3g | Calcium: 26mg | Iron: 1mg