I made a dear friend this week. I’m ever so grateful to have shared three hours with the lovely Cara from Fork and Beans a few days ago. We had an instant connection, hit it off and I felt that I’d known her for years. There are some people you just click with immediately – no awkwardness, no small talk, and a refreshing “realness” (if that’s a word) in our conversation.
Cara is just as delightful and beautiful in person as she comes across in her blog. We met up and had a scrumptious meal at the vegetarian/vegan restaurant WaterCourse near downtown Denver. We laughed a ton, delved into personal details like we’d been friends forever, ate a bunch and time flew by.
Sadly, we talked so much and had such a blast that we forgot to take a photo! Though, I did remember to snap photos of the vegan and grain-free biscotti I baked her for her flight home. Of course, I stole the not-so-pretty but still ever-so-tasty end pieces and had my fair share as the taste tester 🙂 I will be making these again soon in a larger batch and maybe even try flavor variations!
These little vegan cookies are slightly sweetened, lightly spiced and are full of flavor and crunch. I adapted the recipe from Elana’s orange cranberry biscotti with ease, and I was very pleased with the results. These might just be my new favorite cookie…and being that crunchy cookies are usually not my favorite, that’s got to say something right?
Bake these treats for an everyday treat or Christmas/holiday gifts – you will love them and your recipients will love you for them, plus they are grain-free, oil/butter free and much healthier than the typical holiday baked goodies 🙂
Vegan Maple Almond Spice Biscotti
1 1/4 cup blanched almond flour
1 Tbsp arrowroot starch
1/4 tsp sea salt
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 cup maple syrup (agave or brown rice syrup could be subbed with a different flavor)
1/4 to 1/3 cup chopped almonds (walnuts, pecans, macadamia, pepitas could be subbed)
1/4 cup raisins (dried cherries, currants, golden raisins, goji berries, dried blueberries or cranberries would be delish too!)
1. Preheat oven to 350F and line a baking sheet with parchment paper. In a food processor, combine almond flour, arrowroot powder, salt, baking soda and spices. Pulse until ingredients are well combined.
2. Pulse in maple syrup until the dough forms a ball.
3. Remove dough from food processor and work in almonds and raisins with your hands or a spoon.
4. Form dough into 2 logs on a parchment lined baking sheet. Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
5. Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
6. Lower oven heat to 300 F. Carefully spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
7. Remove from oven and allow to cool, set, and become crispy – enjoy alone or with a cup of coffee or tea!
Makes 12-14 mini biscotti. Can double or triple recipe if desired.
I’ve dubbed these biscotti “crunchy cookie-crack”, care to join me?
25 thoughts on “Vegan Maple Almond Spice Biscotti”
Uh oh… I’m in trouble! That’s all I’ve got to say about that! 😉
That makes TWO of us 🙂
Sorry, I lied… I also wanted to say…
WOW, nice pics! Love ’em. Every single one of ’em!
(and erm… do you ship to Canada, by any chance?) 😉
That means a lot coming from you Sonia!!! Thanks a bunch! 🙂 and yes, I could ship to Canada hehe..I should have shipped you a batch while I was there last week!
Ooooh, those look good 😀 I actually have almond flour in my cupboard I’ve been meaning to use up. I’m not usually a fan of crunchy cookies either, but for some reason I love biscotti and these look awesome!
Thanks Heidi! Sounds like a plan 🙂 The almond flour works beautifully in this recipe – I think you will be pleased!
Oh! These are gluten free! I haven’t eaten biscotti in years! These look yuuuummy. Thanks for this 🙂
Yes maam they are definitely gluten free! I hadn’t eaten biscotti in forever either – hit the spot! 🙂
This is just what the doctor ordered! I’ve been wanting to make some biscottis lately, which is a tad unusual for me and I had no idea where to start. Until now! yours look great!
I’m glad I could provide a little inspiration! I can’t wait to see what yummy version you come up with 🙂
Ugh, now *I* am the one tearing up!! This was such a sweet post, Nora–and I couldn’t agree with it more! You are definitely a friend to me and I just wish we lived closer. Isn’t it funny how a connection like that can just happen? Thank God for Slightly Indulgent Tuesdays and your Zucchini Bread for 1 (I remembered!!) 🙂 And thank God for this recipe!!! Now I just need a certain girl named Nora to join me as I bake more…
I so wish we lived closer too!!! I’d be there in a heartbeat to help bake them if I could!
And oh my goodness– Yessss thank the Lord for SIT and the zucchini bread…I am glad it was food that brought us together!!!! 🙂
P.S. I forgot to tell you that you have the best laugh! You are so dainty and tiny with the most alive and boisterous laugh. I love it!! xo
Hahaha thank you! I have a very loud laugh and I forget this when I meet people for the first time… I am glad it didn’t scare you off 🙂
Absolutely not! Are you kidding me? It is high up there on the reasons why I love you 🙂
oh good! well you make me laugh, so I couldn’t contain it!
saw these beauties on foodgawker.
do you think they would turn out without the 1T arrowroot?
Hi Hillary! I wouldn’t leave it out altogether because it helps crisp up the cookie. You could probably substitute cornstarch instead since they are similar, I just can’t vouch for it personally. If you give it a try, I’d love to know how it turns out! 🙂
These sound amazing! any suggestions as to what I can substitute for the arrowroot starch??
Thanks Danica! I’d try cornstarch in place of the arrowroot, let me know how this turns out! I’m curious 🙂
I love biscotti! Especially dipped in coffee, mmm. I’ve never tried making it with almond flour but it sounds like a great idea.
Ohhh biscotti dipped in coffee is fantastic – and I am not even a huge fan of coffee! HA 🙂 Almond flour works really well in this recipe – no oil or butter is needed since the almond flour stands in for the fat needed, love that!
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