Ingredients
Dry Ingredients
- 1 cup flour of your choice (Gluten-Free okay)
- ½ cup granulated sugar
- ¼ tsp sea salt
- ½ tsp ground ginger (omit if using different dried fruit)
- ½ tsp ground cinnamon
Wet Ingredients
- ½ cup aquafaba (liquid from chickpeas)
Add-ins
- 1 cup walnut halves or nuts of your choice, coarsely chopped
- ¾ cup dried apricots or dried fruit of your choice, sliced into ¼” pieces
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line an 8” x 4” (20 cm x 20 cm) loaf pan with baking parchment to prevent sticking.
- Mix Dry Ingredients: In a small bowl, combine the flour with ground ginger and cinnamon. Set aside. Note: Omit ginger if using a different dried fruit.
- Prepare Nuts and Fruit: Coarsely chop the walnuts or your chosen nuts. Slice the dried apricots or alternative dried fruit into approximately ¼” pieces. Set aside.
- Whip Aquafaba: Using a stand mixer with a whisk attachment or handheld beaters, whip the aquafaba on medium speed until foamy (about 1 minute). Add the sea salt and continue whipping on medium-high until soft peaks form (around 5 minutes).
- Add Sugar: Gradually add the granulated sugar, 1 tablespoon at a time, beating thoroughly after each addition. After all sugar is incorporated, increase to high speed and whip until stiff peaks form, an additional 30 seconds to 1 minute.
- Fold in Flour Mixture: Sift one-third of the flour and spice mixture into the whipped aquafaba. Gently fold in a circular motion to incorporate while preserving volume. Repeat this process in two more additions until all the flour is folded in, ensuring no pockets of flour remain.
- Add Nuts and Fruit: Carefully fold in the chopped walnuts and dried apricots until evenly distributed throughout the batter.
- Shape and Bake: Scrape the batter into the prepared loaf pan and level the surface with a spatula. Bake for 35-40 minutes until the top begins to brown and a tester inserted into the loaf comes out clean.
- Cool the Loaf: Remove the biscotti loaf from the oven and let it cool in the pan for at least 10 minutes. Then, transfer it to a wire rack to cool completely for at least 2 hours or preferably overnight.
- Lower Oven Temperature and Prepare Baking Sheets: Preheat the oven to 250°F (120°C) and line two baking sheets with parchment paper or Silpat liners.
- Slice the Loaf: Using a sharp serrated knife, carefully cut the biscotti loaf crosswise into ¼” (6 mm) thick slices. Take care not to press too hard to avoid squishing the slices.
- Second Bake – Dry Out the Biscotti: Arrange the slices in a single layer on the prepared baking sheets, ensuring they do not touch. Bake for 25-35 minutes, flipping the slices halfway through to promote even drying and browning. Aim for a slight hint of color without letting them turn golden brown to prevent burning.
- Cool and Store: Allow the biscotti slices to cool fully on a wire rack. Enjoy them as is, or dip in chocolate if desired. Store leftover biscotti in an airtight container at room temperature for up to one week.
Notes
- Omitting the ginger is recommended if using dried fruit other than apricots to balance flavor.
- Ensure to whip aquafaba until stiff peaks form for the right biscotti texture.
- Cut biscotti slices gently to maintain their shape and texture.
- The second baking step is crucial for achieving the characteristic biscotti crunch by drying out the slices.
- Cookies can be enhanced by dipping in melted chocolate once cooled.
- Store biscotti in an airtight container to maintain crispness for up to one week.
- Prep Time: 35 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan, Gluten Free (if gluten-free flour is used)
