Go Back
+ servings
Print

Dark Chocolate Drizzled Crystallized Ginger Biscotti (Vegan)

Golden twice baked cookies, studded with crystalized ginger, and drizzled with dark chocolate. These are not tooth breakers but they have enough crunch to stand up to a dipping in hot coffee. They will keep for up to two weeks stored in a tin. 

Course Breakfast, Dessert, Snack
Cuisine Italian
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8 people

Ingredients

Instructions

  1. Heat oven to 350 Fahrenheit

  2. Combine flour, sugar, baking powder, and salt in the bowl of a food Processor.

    Pulse until thoroughly combined.

  3. Add the butter and and pulse until you have a sandy texture. If you don't have a Food Processor then you can easily make this in a bowl like you would a pie crust. Just work fast you don't want the butter to melt.

  4. In a separate bowl whisk together the creamer and aquafaba until a frothy forms. Add the ginger bits to the wet.  Mix the wet ingredients into the dry and knead by hand for 1 minute until you have a ball of very soft dough.

  5. Cut the dough into two pieces one a baking tray with parchment and form two flattish 9 inch logs on the tray.

  6. Bake for 25 minutes. Remove from ovum and allow to cool. Slice into 1 1/2 inch thick slices and lay them out on the tray. Bake them for 30 minutes turning them 1/2 way.

  7. Once cool drizzle with melted dark chocolate.