Dessert for 16

Orange Almond Biscotti

Name: Orange Almond Biscotti
Total time: 75 min
Yield: 16 servings
Cuisine: Italian
Ingredients: 1/2 cup coconut oil; 3/4 cup organic cane sugar; 1/2 cup pumpkin purée; 1 tsp vanilla extract; 1 3/4 cups unbleached all-purpose flour; 1/2 cup fine cornmeal; 1 1/2 tsp baking powder; 1/4 tsp sea salt; 1 tsp orange zest; 1/2 cup toasted almonds; 3/4 cup vegan dark chocolate (optional)

Orange-scented almond biscotti combine cornmeal and pumpkin, bake twice, and may receive a dark chocolate finish.

$0.19per serving $

75 minstart to table

16servings

Italian Vegetarian Vegan Dairy-free Budget Desserts Back to school

Ingredients

1/2 cup coconut oil
3/4 cup organic cane sugar
1/2 cup pumpkin purée
1 tsp vanilla extract
1 3/4 cups unbleached all-purpose flour
1/2 cup fine cornmeal
1 1/2 tsp baking powder
1/4 tsp sea salt
1 tsp orange zest
1/2 cup toasted almonds
3/4 cup vegan dark chocolate (optional)

Steps

Heat the oven to 350 F and grease a baking sheet with cooking oil.
Stir coconut oil, sugar, pumpkin, and vanilla in a large bowl until smooth.
Mix in flour, cornmeal, baking powder, salt, orange zest, and almonds to form a firm dough.
Shape the dough into one 10-by-4-inch loaf on the baking sheet and bake for 25 minutes.
Cool the loaf for 10 minutes, slice it into 16 pieces, and lay the slices flat.
Reduce the oven to 325 F and bake the slices for 15 minutes, turning them once, then cool completely and drizzle with melted chocolate if using.