Monday, December 29, 2008

'White Chocolate'-Cashew Coffee Biscotti

CAny recipe containing white chocolate has previously been a no-no on my list as a vegan; it is actually not chocolate at all - just milk solids, cocoa butter and sugar, which means that a vegan version didn't exist.

But recently, I stumbled across a version of white chocolate decorator chips while perusing I instantly searched out a recipe in which I could use them! The result is these delicious biscotti. Dip them into coffee either in the morning, for a snack, or for dessert.

First, though, in a large bowl combine: 1/4 cup raw sugar, 1/4 cup organic brown sugar, 1 tablespoon softened vegan butter (such as Earth Balance), 1/2 tsp. vanilla extract, and the equivalent of 2 eggs using egg replacer (such as Ener-G). Beat well with a mixer until combined.

(I should probably note that Earth Balance 'butter' takes no time at all to soften - about 5 minutes. As a kid, I can remember my mom taking out real butter in the morning to soften it for cookie-baking in the afternoon, but there's no need to do that with vegan butter).

Spoon one and 1/4 cups of all-purpose flour into measuring cups and level with a knife. Combine in a separate bowl with 2 tablespoons instant coffee granules, a tablespoon and a half of unsweetened cocoa, 1/2 tsp. baking soda, 1/4 tsp. cinnamon, 1/8 tsp. salt, and a dash of nutmeg. Gradually add into the sugar mixture, beating until blended. Stir in 6 tablespoons of coarsely chopped cashews (I used raw cashews, even though the recipe called for dry-roasted).

Turn the dough out onto a lightly floured surface, and knead 7 times. Shape into a 12-inch long roll. Place on a baking sheet coated with cooking spray and pat down to about 3/4-inches thick. Sprinkle the top with a teaspoon and a half of raw sugar (I forgot this step! But oh well, of all of them, it is probably the least important).

Bake at 350 degrees for 22 minutes. Let the roll cool for 10 minutes on a wire rack, then slice diagonally into 21 slices (about 1/2-inch thick each).

Place the slices upright (meaning standing on the crust side, not flat like a cookie) on the baking sheet. Bake at 325 degrees this time, for 20 minutes. Let cool completely on a wire rack.

Once cooled, melt an ounce and a half of the vegan white chocolate chips, either in the microwave or in a small skillet over the stove. Spoon into a zip-top plastic bag and snip a tiny hole in one corner. Drizzle the icing over the biscotti (hopefully more artfully than I was able to do, as evinced by my photo!).

Each biscotto is 90 calories.

unsweetened cocoa $7.99
cashews $6.19
'white chocolate' $3.99

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance