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Vegan/Paleo Holiday Biscotti

vegan paleo biscotti

Vegan/Paleo Holiday Biscotti

It’s the week before Christmas! That means that I bought about a pound of chocolate “for my mother-in-law” (who loves chocolate) and promptly “ate most of it.” For some folks that sounds like a typical holiday season mistake, but for someone like me who rarely consumes sugar, it’s painful afterward! I told Matt to try to pry it from my hands, but that’s not working. THUS, I’ve decided to create something that will encourage a healthy “after dinner snack” to replace my steady consumption of a tall glass of red wine and chocolate candy (which both nutritionally and calorically ruins my uber-healthy dinners!) So my plan tonight is to hide the rest of my mother-in-law’s chocolate, and enjoy this Holiday Biscotti alongside a peppermint tea! I’ll let you know how it goes….

Biscotti is Italian for twice baked cookie (just kidding, but that’s essentially what it is). In my opinion, biscotti is even easier to perfect than cookies, because it’s supposed to be burnt, so don’t let the fancy name deter you! We are hosting Christmas this year, and this is so great that I might make this holiday biscotti for my family, but add some pistachios for that festive flash of red & green! Biscotti is also really delicious with almond extract flavor and/or orange zest!

Vegan & Paleo Holiday Biscotti (makes 8-10)

You will need 2 hours and….

1 cup of almond flour
1/4 cup of coconut flour
1/4 cup of cacao powder
1/2 cup of organic oats
1/4 cup of maple syrup
1/4 teaspoon of sea salt
1/2 teaspoon of baking soda
1/2 teaspoon of ginger
1/2 teaspoon on cinnamon
1 cup of dried fruit of your choice- I did cherries for tart sweetness and Turkish apricots for deeper sweetness
optional nuts

  1. Preheat oven to 350 degrees
  2. Mix together dry ingredients
  3. Add in Maple syrup and ix until thoroughly incorporated
  4. Stir in dried fruit and nuts by hand
  5. Use your hands to form a large rectangular slab of dough/log on cookie sheet topped with parchment paper
  6. Bake for 15 minutes
  7. Remove from oven and let cool completely (45 mins-1 hour)
  8. With a bread knife, slice on the diagonal and lay out biscotti individually
  9.  Bake again for 15 minutes or until crispy
  10. Serve with tea or coffee!