Ingredients
Scale
- 12 tbsp coconut oil (room temp)
- 3/4 cup coconut sugar or turbinado
- 1 1/2 tsp ground cinnamon
- 3 tbsp Follow Your Heart vegan egg powder w/ 1/2 cup almond milk (room temp)
- 2 tsp almond extract
- 3 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup slivered almond
- 1/2 cup dried blueberries
- 2 tbsp turbinado sugar (optional)
- 1 cup vegan white chocolate combined w/1tbs coconut oil
Instructions
- Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the coconut oil, and coconut sugar on medium speed for 3 minutes, until light and fluffy. With the mixer on low, add the vegan eggs with almond milk, almond extract, and mix until combined, scraping down the bowl with a rubber spatula.
- In a medium bowl, combine the almond flour, cinnamon, baking powder and salt. With the mixer on low, slowly add the dry mixture to the wet mixture, mixing only until combined. Scrape down the bowl and beater and make sure all the ingredients are combined. Stir in the sliced almonds and dried blueberries.
- Roll the dough into a large oval shape.
- Sprinkle the log with 2 tbsp of turbinado sugar. Bake for 45 minutes, until lightly browned (the logs will be soft). Cool for 30 minutes.
- With a serrated knife, slice the biscotti 1/2 inch thick at a full 45-degree angle. Place the slices cut-side up on the prepared sheet pans.
- Set oven to 250, Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool.
- Melt the white chocolate and coconut oil in the microwave for one minute, stirring every 15 seconds until fully melted. Dip one of the ends of the biscotti in the chocolate and allow to set. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1