vegan trail mix biscotti! These biscotti are twice-baked, extra crunchy, and perfect for giving as gifts! Dip them in a cup of coffee for a mid-afternoon pick-me-up.

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!

How To Make Vegan Trail Mix Biscotti

Ingredients

• 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

Instructions

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
2. Sir together ground flax and water in a small bowl and set aside for 5-10 minutes to thicken.
3. 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.
4. Add prepared flax “eggs” and vanilla and mix for an additional minute.
5. Slowly mix in flour, baking powder, and salt until fully incorporated. Fold in chocolate chips, walnuts, pistachios, and dried cranberries.
6. Use your hands to shape the dough into two 10” x 2” logs and place them on the lined baking sheet.
7. Bake in preheated oven for 22-25 minutes. Remove from oven and allow to cool for 30 minutes.
8. Reduce oven temperature to 300°F.
9. 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.
10. Transfer the biscotti to a wire rack and allow to cool completely. Store in an airtight container.

Tips

• Even Slicing for Uniform Bake: When slicing the biscotti logs, use a sharp knife and cut at a slight angle for even pieces. This ensures consistent baking.
• Adjusting Sweetness: Tailor the sweetness by experimenting with different sugars or reducing the brown sugar quantity if you prefer a less sweet biscotti.
• Customize Your Trail Mix: Personalize your biscotti by swapping out the trail mix ingredients. Try various combinations of nuts, seeds, and dried fruits to suit your taste.
• Perfect Timing for Second Bake: During the second bake, keep a close eye on the biscotti to prevent over-browning. The goal is to achieve a crisp texture without burning.

How To Store

To keep your vegan trail mix biscotti fresh and crunchy, put them in a sealed container. Make sure the biscotti are completely cool before storing them. Don’t refrigerate them, as it can make them too moist. If you want to keep them for a long time, freeze them by wrapping them in plastic and putting them in a freezer-safe container. When you’re ready to eat, let them thaw at room temperature. If you’re stacking them, use parchment or wax paper between layers so they don’t stick together. Following these tips will help your biscotti stay delicious for a long time.

FAQ

Can I substitute ingredients in the trail mix biscotti recipe?

• Yes, feel free to customize the trail mix by swapping nuts or dried fruits based on your preferences.

How do I prevent the biscotti from becoming too hard?

• To maintain the desired crunchiness, avoid overbaking during the second bake, and store them in an airtight container once fully cooled.

Can I make these biscotti gluten-free?

• You can experiment with gluten-free flour blends, but the texture might differ. Look for a gluten-free alternative that is suitable for baking.

What’s the purpose of using ground flax in this recipe?

• Ground flax mixed with water acts as an egg substitute, contributing to the binding and texture of the biscotti.

Vegan Trail Mix Biscotti

Recipe by Food by AyakaCourse: Dessert, SnacksCuisine: ItalianDifficulty: Easy

Servings

4

servings

Cooking time

40

minutes

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!

Ingredients

• 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

Directions

• 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.