White Chocolate Maple Walnut Vegan Biscotti
Crunch, dip, sip, stir, swallow. Sweet maple, crunchy walnuts and silky white chocolate weave together in this crunchy, toasted, Italian cookie. Almond and anise, move aside, because this classic maple and walnut combination is perfectly at home on our vegan biscotti. Make a batch, and give half away- because they’re dry and already “stale”, they make a perfect addition to a care package, or an easy treat to bring a friend. Drinking coffee, cocoa, or tea, be it snack time or breakfast, stirring and dipping vegan biscotti go with any hot beverage you enjoy drinking.
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About Vegan Biscotti
Happy National Biscotti Day! Well, maybe. When I saw that National Biscotti day would be on February 12, I rushed to get a recipe typed and finalized to share my love of this dip-worthy treat. As I started to type up this post, I did a little more internet research on the matter- it seems as if National Biscotti Day is actually on September 29th. It just goes to show you can’t trust anything you read on the internet! For those of you not reading this whole paragraph, I’m going to continue the deception and will strongly maintain the fact that National Biscotti Day is February 12th. Celebrate by making maple walnut vegan biscotti with me!
Biscotti are an Italian cookie, traditionally almond flavored, and dry and crunchy. They benefit from their dry state, in that they can be kept for longer periods of time than most cookies without spoiling, making a long-lasting pantry staple to be enjoyed when other treats had long since had to be discarded.
WFH=Late Afternoon Snacking
I have developed quite the afternoon sweet snack habit. Around 3 or 4 in the afternoon I find myself needing a break from writing or editing photos and videos, and inevitably wander into the kitchen to try and find a little energy in the form of sugar. Usually a cup of earl grey tea is made, and sometimes I find something like my Walnut and Cinnamon Vegan Coffee Cake or an Almond, Oat and Apple Cookie. But another one of my favorite desserts to make are vegan biscotti. I used to buy them, but now that I’m vegan I find it’s easier to make more and more of my old favorites. These maple walnut vegan biscotti have really hit the spot with afternoon sweet snacking- and they’re delicious with my cup of earl grey!
About the Ingredients
A quick note on the ingredients- most of these ingredients are fairly basic baking supplies, but there are a couple you might have trouble finding. I’ve often been hard-pressed to find cocoa butter (basically, the fat in chocolate) in stores, and resort to buying it online. Another I typically buy online is lethicin, which is an emulsifier and stabilizer (and to some a health food). While it is often made of soy, I use a powdered sunflower seed version. Finally, make sure you use a good quality, real maple syrup. There is no comparison to pancake syrup!
Making Vegan Biscotti
Biscotti are made by first baking your dough in a flat, loaf form (see the picture above), and then slicing and toasting both sides to become crispy. To make them a little more special, I added walnuts and “glued” them onto the cookies with what is essentially a homemade maple white chocolate. Just a little of the added maple white chocolate really pushes the maple flavor in the cookies, and the walnuts add that satisfying nutty crunch to each one. Once you have you cooked and cooled maple walnut vegan biscotti, place them in an air-tight container to store. Make sure they are cool before they go in though, or they may become a little soggy instead of crisp and crunchy.
Maple Walnut Vegan Biscotti
Ingredients
- 3 TBSP. ground flax
- ½ cup water
- 1 tsp. vanilla extract
- ½ cup maple syrup
- ½ cup vegetable oil
- ¼ cup white sugar
- 3 ¼ cup all-purpose flour
- 1 TBSP. baking powder
- Pinch of salt
- ¼ cup cocoa butter, melted
- ¼ cup coconut oil, melted
- 3 TBSP. plant-based milk
- 3 TBSP. maple syrup
- 1 tsp. powdered lethicin
- 1/3 cup chopped walnut bits
Instructions
- Mix the water and flax meal together in a small bowl and set aside for 10-15 minutes. Preheat the oven to 375°F (190°C) and prepare a baking sheet with a silicone mat.
- Combine the flax water, vanilla, maple syrup, oil, and sugar in a large bowl, mixing well. Next add the baking powder, flour, and salt to create a dough. Split the dough into two halves and roll into sausages the length of the baking sheet. Use your hands to flatten them into loaves about ½ inch thick. Bake in the preheated oven for 25-30 minutes, until slightly golden.
- While the loaves are baking, combine the cocoa butter, coconut oil, vegan milk, maple syrup and lethicin. Whisk well, and set aside.
- Once the loaves are cooked, remove from the oven. As soon as they are cool enough to handle, gently slice into pieces about ½ inch thick. In two batches, return these to the baking sheet, and bake for 10 minutes on each side, until nicely toasted. After, allow the cookies to cool.
- 5. Once cool, place a few of the chopped nuts on one half of each biscotti, and spoon a little of the white chocolate maple glaze over the nuts. Place in the freezer to set, and enjoy!
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Let’s hear from you…
- Maple syrup is one of my favorite flavors- it always reminds me of Vermont (a state I love). What are some of your favorite uses for maple?
- What types of sweet treats do you end up snacking on? Are these maple walnut vegan biscotti going to be added to your list?
- My sister suggested I make a “beer-scotti”. Good idea or bad idea?
Share your thoughts with us in the comments below!
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