Let's end this week with my last sweet recipe of the year that you'll b able to do for Christmas holidays or whenever you're craving som chocolate and spices, to offer or just enjoy yourself, as a treat with som tea or coffee or a snack, dessert or even breakfast.
I'm not a big fan of chocolate but I like to bake some recipes with it in Winter or holidays because I find it quite comforting and to add even more comfort and warm feeling, I used ginger, ground and candied, that makes a nice association with chocolate.
If you don't like ginger, feel free to use candied orange peel cranberries or just cinnamon, or almonds or whatever nut you like.
And if you've never baked some biscotti, don't be afraid at all, it's very easy to prepare. By the way, did you know that "biscotti", the name of these Italian biscuits, means "baked twice" ? You first make a dough, half bake it, shape the biscotti and bake them again for the final cooking. Now, let's go to the recipe !
Vegan chocolate ginger biscotti
Prep time : 20 minutes
Cooking time : 30 to 40 minutes
Resting time : 15 minutes
Serving : about 10-12 pieces
- 125 g / 4,4 oz / 1 cup flour
- 3 tbsp unsweetened cocoa powder
- 1/2 tsp ground ginger
- 1 tsp / 3 g / 0,11 oz baking powder
- 1 pinch fine salt
- 35 g / 1,23 oz plant-based butter or margarine (or softened butter)
- 60 g / 2,12 oz / 1/3 cup whole non-refined sugar
- 50 g / 1,76 oz / 1/5 cup unsweetened apple sauce (or 1 egg)
- 50 g / 1,76 oz 1/4 cup candied ginger, diced
- In a mixing bowl, stir in all the dry ingredients : flour, cocoa powder, ground ginger, baking powder and salt, then make well in the center of the preparation.
- In a large bowl, mix the margarine or butter and sugar with a table spoon until it becomes creamy.
- Add the apple sauce or the egg, the diced candied ginger and mix with a fork.
- Pour this preparation into the dry ingredients and mix with the fork, continue and finish shaping the dough into a ball with your hands.
- Transfer the ball of dough onto a baking tray covered with baking sheet and roll with your hands to shape a semi-skinny log, large but not thick in its height to give the biscotti their shape all in all.
- In a pre-heated oven, bake for 20 to 25 minutes at 160°C/320°F. A crust should have formed on the outside but the dough should still be soft under your finger, this is the first out of two bakings.
- Transfer the pre-baked dough onto a chopping board and let it cool down for about 15 minutes.
- With a toothed-knife, slice the dough into 1 cm / 0,40 inch biscotti and place them onto the flat side back on the baking sheet and tray.
- Bake again for another 10 to 15 minutes for the second and last cooking, the biscotti will be a little soft when touching them, they will harden while cooling down.
- Let them cool on a rack before enjoying them warm or completely cooled down. You can store them up to 4 days in a jar or a metallic box but they're really better on the day you baked them. You can also store them in the fridge so that they can stay firm longer.
Want to try this recipe? Pin it for later! :-)
--> recette en français