Happy (belated) mother’s day! For most holidays, I like to get my creativity on and make things as gifts. This year, I made the mothers in my life these crunchy, nutty vegan almond anise biscotti. In an ideal world would have I posted this recipe before mother’s day… but I didn’t, however there are always occasions to bake, right?! I modified the recipe from Veganomicon, which is a wonderful comprehensive book and a great rescource for desserts. I changed the oil to walnut oil, substituted almond meal for some of the flour, and the biscotti in the book didn’t have chocolate on them, but I thought, hey–what ISN’T better with chocolate?!

Almond Anise Biscotti

  • 1/3 cup almond milk
  • 2 tablespoons ground flax seeds
  • 3/4 cup sugar
  • 1/2 cup walnut oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cup all purpose flour
  • 1/3 cup ground almonds (almond meal)
  • 2 tablespoons arrowroot powder
  • 2 teaspoons baking powder
  • 1 tablespoon anise seeds (or less, but I love the flavor)
  • 1/2 teaspoon salt
  • 1 cup slivered raw almonds
  1. Preaheat oven to 350F. Line a cookie sheet with parchment.
  2. In a bowl, mix together flour, almond meal, salt, anise seeds, arrowroot and baking powder. Set aside.
  3. In a large bowl, whisk together the almond milk and flax seeds for a few seconds. Then whisk in sugar, oil, and extracts until smooth. Add dry ingredients little by little until a dough forms. If it’s too sticky, add a little more flour. Then, add almonds.
  4. Split the dough into 2 halves, and form each piece into a rectangle on the baking sheet. Try to squish the sides in so it isn’t flat. They will expand when cooking, so try to not have them touch. Bake for 30-35 minutes, until puffy on top and golden on the edges.
  5. Remove and put on cooling rack for a few minutes. Then slice with a long serrated knife, cut in one fell swoop, and be careful that the pieces don’t crumble. I cut them on the bias, which leaves long, elegant biscotti.
  6. Arrange cut biscotti in a single layer on the baking sheet. Cook again (biscotti means “twice cooked”) for 10-15 minutes, until brown and crisp. If you prefer, cook for 5 minutes, then turn off the oven with biscotti inside for 30 minutes.
  7. Transfer to a cooling rack and cool completely. Store in airtight container.

Chocolate drizzle:

Melt about 1/2 – 3/4 cup of dark chocolate in the microwave or in a double boiler. Put melted chocolate in a small ziploc bag, and cut off a tiny piece of the corner. Squeeze bag as you zig-zag the chocolate drizzle on the biscotti. You don’t have to do one at a time–you can see in the pic above, I did 2 or 3 at a time. Once drizzled with desired amount of chocolate, put sheet pan into freezer to set chocolate. To gift, wrap 3-4 biscotti in a plastic treat bag, or reuse a nice tall glass jar.

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6 thoughts on “Chocolate Almond Anise Biscotti

  • May 14, 2010 at 11:47 am

    Beautiful!! What a lovely gift!

  • May 15, 2010 at 8:35 am

    Marvelous recipe with great photo shots. Now anyone can make the Almond Anise Biscotti with your illustration and guide. I looked through the ingredients and they were carefully selected. The walnut oil for example is quite exotic and nutritional. It contains omega 3 and 6 acids and in the Mediterranean you will find it in almost every frying recipe. They contain phosphorous, magnesium, zinc, iron, and calcium. You get several vitamins with this. This is fabulous recipe for special occasions like graduation ceremonies or family parties.

  • May 18, 2010 at 7:39 pm

    These are gorgeous and confirm that I need to figure out some gluten-free biscotti because I can’t resist temptation much longer. I love the diversity of flavours you have going on with this recipe and I agree, homemade gifts for loved ones are much better!

  • May 19, 2010 at 1:58 pm

    Thank you for the comments! I’m glad people like making food as gifts–Add these to your repertoire! Ms. Whiteplates, let us know if you come up with a gluten-free version. Good luck!

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