Biscotti are unlike any other type of cookie. They’re twice-baked, extra crunchy, and perfect for dipping in coffee! Traditionally, they’re made with almonds, but you can use the same technique to make any biscotti flavor you want. Some popular additions include nuts, dried fruit, and my personal favorite: chocolate.
After I learned how to make biscotti, I wanted to come up with my own unique flavor. I soon discovered, however, that almost every combination has already been made. So, instead of sticking to the usual one or two add-ins, I decided to combine all of my favorite ingredients into one cookie! The finished result included pistachios, walnuts, cranberries, and chocolate chips – which also happen to be the ingredients of a good trail mix. That’s how I ended up calling this recipe “trail mix biscotti!”
If you’re looking for a tasty snack that isn’t too sweet, these trail mix biscotti are perfect. They’re nice and crunchy just like the traditional Italian treat! They also keep well, as long as you store them in an airtight container. That makes biscotti great as a gift!
Vegan Trail Mix Biscotti
A healthy dose of nuts, dried fruit, and chocolate makes these biscotti perfect for snacking on. Dunk them in your coffee for a mid-afternoon pick-me-up!
- 2 tbsp ground flax mixed with 5 tbsp water
- 1/2 cup vegan butter softened
- 1 cup light brown sugar packed
- 1 tsp pure vanilla extract
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegan mini chocolate chips
- 1/2 cup chopped walnuts
- 1/2 cup pistachios
- 1/2 cup dried cranberries
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
Sir together ground flax and water in a small bowl and set aside for 5-10 minutes to thicken.
Add vegan butter and brown sugar to the bowl of an electric stand mixer. Beat on high speed for 1 minute, until smooth and creamy.
Add prepared flax “eggs” and vanilla and mix for an additional minute.
Slowly mix in flour, baking powder, and salt until fully incorporated. Fold in chocolate chips, walnuts, pistachios, and dried cranberries.
Use your hands to shape the dough into two 10” x 2” logs and place them on the lined baking sheet.
Bake in preheated oven for 22-25 minutes. Remove from oven and allow to cool for 30 minutes.
Reduce oven temperature to 300°F.
Slice each log into 13 slices, each one about 3/4” wide. Place all 26 slices on a baking sheet and bake for 15 minutes. Flip the slices and bake for another 10 minutes.
Transfer the biscotti to a wire rack and allow to cool completely. Store in an airtight container.
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