Here's the first recipe from our friends at
The Little Foxes, featuring our new
Native Forest® 100% Organic Virgin Coconut Oil - welcome!
"Howdy, Foxes! Today I’m going a little tropical and crunchy with our Tuesday’s Cookie. For one, I’m the type of person who usually tries to use what’s in my cupboard. And fancy that, I had dried pineapple and cashews in my cupboard. WHAT? Yeah! But really, this flavor combination is delicious.
Most people think that biscotti is super labor-intensive. It’s not. Your oven does most of the work, and because it’s crispy, there’s less room for error (like when you’re watching The Killing marathon and you totally forget that the oven is on and, more importantly, that shit is in it. Not like I would know about that…).
This is an easy recipe for vegan biscotti that you can customize to your liking. Hate cashews? Try pecans! Don’t have dried pineapple? Add raisins, cranberries, or dried blueberries. The options are endless. And, if you hate my pictures, the incredible Angela at Oh She Glows has a gorgeous, step-by-step tutorial to making vegan biscotti. Her ingredients are slightly different, but when it comes to biscotti, there are some steps that are universal.
And while biscotti is certainly not a new thing, the icing that glazes these badboys is the standout of the recipe. It’s simple, zippy, and perfect on these crispy cookies. I also feel strongly that this Ginger Icing would be AMAZING on cinnamon rolls. It’s an addicting icing, for sure."
Pineapple Cashew Biscotti with Ginger Icing
Yields: 28 – 32 pieces of biscotti (and enough icing to drizzle on top. If you want fully-iced biscotti, make a double batch of the icing)
Prep Time: 20 minutes
Cook Time: 1 1/2 hours
Ingredients:
For the Pineapple Cashew Biscotti -
- 2/3 cup raw cashews, chopped (I blended mine in to a coarse meal. You may also use roasted cashews. Up to you.)
- 2 cups all-purpose flour
- 3/4 cup vegan granulated sugar
- 1/2 tsp baking powder
- 1/3 tsp baking soda
- 1/2 tbsp cinnamon
- 1/2 tsp salt, to taste
- 2/3 cup dried pineapple, chopped
- 1/4 cup coconut oil (Try Native Forest® Organic Coconut Oil)
- 1/2 cup coconut milk, or a bit more if needed (Try Native Forest® Organic Coconut Milk)
- 1 tbsp vanilla extract
For the (freaking easy) Ginger Icing -
- 1/3 cup jarred grated ginger (as pictured), you can also use fresh ginger soaked overnight in some water
- 1 tbsp ginger juice (from the jar)
- 1 tbsp vanilla extract
- 1 cup powdered sugar
- Dash of cinnamon, to taste
Assembly:
- Prepare two baking sheets with silpat or parchment and preheat oven at 350F degrees.
- In a large bowl, combine the dry ingredients and mix to ensure spices, nuts, and fruit are evenly distributed.
- In a small bowl, whisk the canola oil, coconut milk, and vanilla extract.
- Incorporate the liquid mixture to the dry mixture, stirring throughout. Your dough should be firm. Feel free to knead and combine together by hand.
- Divide dough in half and pat each portion in to a small loaf.
- Add loaves to each individual baking pan and press down (or roll with a rolling pin) until about a 1 inch – 1/2 inch thickness is achieved.
- For easier cutting, score your dough lightly with a knife before baking.
- Place scored loaves in the oven and bake at 350F for 50 minutes.
- After 5 minutes, the dough should be firm, but you should be able to cut through the dough. Use a knife (not serrated) or a pizza cutter to cut the biscotti along the scored lines. Reduce your oven to 325F.
- Rearrange biscotti on the baking pan side up, and place in the oven again for another 15 – 20 minutes at 325F.
- Remove from oven and flip biscotti on the other side and bake again for another 15 – 20 minutes at 325F.
- By this point, your biscotti should be firm and crisp. Remove from oven and allow to cool.
- In a small blender, combine your grated ginger, ginger juice, vanilla, cinnamon, and powdered sugar together. Blend until smooth.
- Transfer icing mixture to a squeeze bottle or other container and allow to firm up slightly while the biscotti cools.
- Once cooled, ice the biscotti with the ginger icing and allow to cool. Icing will harden within an hour or so.
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Republished by EdwardandSons.com
