Vegan Cinnamon-Sugar Biscotti
The wonders of cinnamon-sugar. These little guys are perfect with a cup of tea or coffee. You won't be able to stop eating them!
- 24
Ingredients
- For Biscotti
- 2 cups flour
- 1 1/2 tsp ground cinnamon
- little less than 1/8 tsp of salt
- 1 cup sugar
- 6 tbs of Earth Balance – room temperature
- 2 1/2 tsp of egg replacer
- 6 tbs water
- 1 tsp vanilla
- For Topping
- 1/4 cup sugar
- 1 tsp cinnamon
Preparation
Step 1
Set oven at 325 degrees. Take a large baking sheet and line it with parchment paper or a silpat and set aside.
In a small bowl, whisk together the cinnamon and sugar for the topping. Set aside.
In a medium bowl, whisk together the flour, cinnamon, baking powder and salt and set aside.
In another small bowl, whisk together the egg replacer and water until frothy.
Using an electric mixer or stand mixer, cream the butter and sugar until it’s light and fluffy – about 3 minutes or so. Beat in egg replacer then beat in the vanilla extract.
Add the dry ingredients to the butter mixture all at once. The dough should be somewhere between moist and kind of stiff.
Divide the dough in two. Shape each half into a log (i like to flatten mine just a bit) and place each log onto the baking sheet. Sprinkle generously with the cinnamon sugar (don’t use all of it though – you’ll need it for later). Put into the oven and bake for 20 minutes. Rotate the cookie sheet for even baking and then bake again for 25 minutes until it’s golden and somewhat firm to the touch (don’t be concerned if it’s not too firm, it will firm up when cooled).
Remove from the oven but do not shut the oven off. Let the biscotti logs cool on the baking sheet until you’re able to handle it without burning yourself. With a serrated knife, cut the logs into 1/2 inch wide slices. Place the slices cut side down on the baking sheet and sprinkle with more of the cinnamon sugar. Bake until a pale gold – about 10-15 minutes.
Let cool – pieces may seem soft when coming out of the oven at first.