Vegan Chocolate Hazelnut Biscotti

For the Cookie

Ingredients Preparation
  • 95g
  • 135g
    granulated sugar
  • 10g
  • 2g
  • 4g
  • 27g
  • 3g
  • 148g
  • 20g
  1. Lightly toast the hazelnuts at 350F for 10-12 minutes.
  2. Whip the aquafaba to stiff peaks while slowly incorporating the sugar.
  3. Switch to a paddle attachment and add the Frangelico, vanilla extract and salt. Mix on low speed.
  4. Add the sifted dry ingredients. Mix until just incorporated.
  5. Add in the hazelnuts and praline. Mix until combined.
  6. Roll into the log length of a sheet tray. Bake at 325F for 15 minutes, rotate and bake 15 more minutes.
  7. Cool for 20 minutes and then cut ½” strips on a bias.
  8. Bake at 325F for 6-8 minutes on each side until crisp.

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