Vegan Almond Biscotti

To get through the rainy days we’ve been having in Colorado lately, I made the perfect rainy day treat, vegan almond biscotti! There’s no feeling like listening to the rain pitter-patter on your window sill while dipping a chocolate-chip biscotti into a mug of hot coffee. Ahhhhh peace.

The weather in Colorado can definitely be volatile at times, like snow in the morning becomes 75 degrees and sunny in the afternoon, but rarely do we get a whole week of rain.

I found the rain really calming at first. Coming from New York, where it seems to rain much too often, I almost missed the gloomy clouds and humidity. But now, it’s been a week and let’s be honest, I need the sunshine back!

This recipe is SO easy to make and uses less than ten ingredients. We adapted the recipe from Chloe Coscarelli’s cookbook – Chloe’s Vegan Italian Kitchen – which I loooove!

In your food processor, add blanched almonds (almonds without the skins), flour, baking powder and salt. Process into a fine meal. Then, add in melted vegan butter or coconut oil – we used Earth Balance Buttery Sticks for ours – maple syrup, lemon zest, and vanilla. Process until just combined. Gently stir in chocolate chips.

At this point, your dough will be very sticky and gloopy. That’s fine! Divide the dough into two equal parts on a parchment paper-lined baking sheet. Try your best to shape each part into a rectangle, approximately 2 x 4 inches long and about 1 inch high.

Bake the dough for 15 minutes. Remove from the oven and let cool. Lower your oven heat to 300F. Cut each dough lengthwise into 1/2-inch-thick slices. Return to the oven and bake for another 30 minutes, until golden.

Use a spoon to drizzle melted chocolate on top. Let the chocolate harden before diving in. Voila – perfect vegan Italian almond biscotti! Try not to eat them all in one sitting just in case in rains again tomorrow!