VEGAN BISCOTTI 3 ways: Almond, Chocolate + Cranberries, and dipped in melted chocolate.

⭐️ Turn on captions to see ingredients, please ⭐️ Get recipe:
Vegan Biscotti → https://theplantbasedschool.com/almon...

Other vegan recipes:
■ EASY CARBONARA: https://theplantbasedschool.com/vegan...
■ LEMON TOFU: https://theplantbasedschool.com/pan-f...
■ CONFIT TOMATOES: https://theplantbasedschool.com/confi...
■ FOCACCIA: https://theplantbasedschool.com/focac...
■ AGLIO E OLIO: https://theplantbasedschool.com/spagh...
■ EGG-FREE FRITTATA: https://theplantbasedschool.com/vegan...

INGREDIENTS LIST
🌱 FOR THE BISCOTTI DOUGH
⅓ cup (80 grams) almond milk or other plant milk
⅓ cup (60 grams) sunflower oil or other vegetable oil
½ cup (100 grams) sugar
¼ cup (30 grams) powdered sugar
½ zest of lemon
1 teaspoon vanilla extract
1½ teaspoon (8 grams) baking powder
2 cups (300 grams) all purpose flour

PICK ONE OF THE FLAVOURS BELOW
🌱 Almond + Hazelnut Biscotti
¼ cup (35 grams) almonds
½ cup (70 grams) hazelnuts
NB: You can also just pick one nut - ¾ of a cup in this case.

🌱 Cranberries Biscotti
½ cup (70 grams) dry cranberries

🌱 Chocolate Chip + Cranberries Biscotti
¼ cup (35 grams) dark chocolate chips
¼ cup (35 grams) dry cranberries

🌱 For the melted chocolate cover
¾ cup (100 grams) dark chocolate chopped
3 - 4 tablespoons (60 grams) plant milk

CHAPTERS
0:00 how to make biscotti
1:50 how to shape biscotti
2:50 how to bake biscotti
3:58 chocolate cranberries biscotti
5:15 how to dip biscotti in melted chocolate

These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.

The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise :-)