BiscottiJune 4, 2021
What’s better than a cookie you bake once?
A cookie you bake twice!
Usually, Biscotti can be a little rough around the edges and requires a big soak in strong coffee before you can take a bite. But when we added mountains of creamy dreamy cocojune yogurt to this recipe, we just couldn’t manage to make a tough cookie.
So if you like a slightly softer, kinder biscotti, this is your girl.
WHAT YOU’LL NEED
- 1 cup pure coconut cocojune
- ¼ cup aquafaba
- 1 tsp vanilla extract
- ⅔ cups organic unrefined sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- ¼ tsp kosher salt
- ⅓ cup of roughly chopped pistachio nuts
- ⅓ cup dried cranberries
- Melted chocolate or prepared cocojune holiday glaze for dipping
- Extra pistachios, chopped fineeee
HOW TO MAKE
- Preheat your oven to 350F and line a baking sheet with parchment paper
- In the work bowl of a mixer, combine cocojune, aquafaba, sugar, and vanilla. Mix until the sugar crystals have dissolved.
- Turn the mixture off and measure the remaining ingredients out in the work bowl. Mix until combined.
- Scoop the biscotti batter down onto the center of a baking sheet and use a butter knife or spoon to shape the biscotti batter into a loaf that is about 3 inches wide and ½ inch tall, the length of the pan.
- Bake the biscotti at 350 for about 25 minutes or until the bottom is brown and the cake is firm.
- Remove it from the oven and let it cool. Lower the oven to 300F
- Slice your cooled biscotti loaf on the bias into individual cookies and return them to the oven. Toast them at 300 degrees for 10 minutes on each side.
- When your biscotti is finished, you can dip it in chocolate or glaze and decorate it with finely chopped pistachios.