Vegan Christmas Spiced Biscotti (Dairyfree, Soyfree, Eggfree)
My Vegan Christmas Spiced Biscotti have all the flavours of Christmas Cake in a yummy, dunkable biscotti filled with cranberries, dark chocolate chunks and brazil nuts then topped with white chocolate drizzle and grated lemon zest!
Vegan Christmas Spiced Biscotti
Christmas is a great time of year but with all those extra presents to sort out for the kids teachers, friends and other randoms, handmade gifts are an ever popular idea.
My best advice is something that can be made in bulk, in advance and with extra ingredients that can be changed depending on what is in your cupboard!
And here it is – my Vegan Christmas Spiced Biscotti, can be made in advance and kept in pretty cellophane bags ready to hand out (also makes lovely goodie bags!)
My standard xmas hamper usually consists of some handmade chocolate bark, fudge and biscotti or christmas cupcake. This year Hubby took some goodie bags to his work do full of cinnamon spiced popcorn, Chocolate mint fudge, handmade cherry truffles (with liquid cherry centre) and these Vegan Christmas Cake Biscotti!
Added Biscotti ingredients
The recipe for the biscotti is just a guideline, these are Christmas version so I have kept to some of my favourite festive flavours. However the basic dough can be flavoured with whatever you like!
I love the additon of the dried cranberries in here, they are very christmassy! You can even get them that are flavoured with pomegrante juice which would be even better.
Feel free to switch out the dark chocolate for your favourite dairy free white or milk if you prefer. Although a soy free vegan white chocolate is quite hard to find!
The spices can be switched for lemon thyme, vanilla extract, instant coffee or cocoa powder.
As for the dried ingredients, apricots, dates, citrus peel and blueberries would all work well.
For a nut free Christmas Biscotti, simply replace the nuts with bits of toffee or sunflower seeds.
Top Tips for Baking Vegan Spiced Biscotti:
- It is very tempting to cut these into slices before they have cooled completely… DONT! You will end up with a squidgy mess as these are quite soft when hot!
- Wait until they are completely cool to drizzle over the white chocolate. Line all the biscotti up on a silicone mat and either do them individually or one at a time.
- To decorate with white chocolate drizzle, I find it is easier to put the white chocolate in a piping bag and snip off a very small corner for a delicate line.
- Sprinkle over the lemon zest while the chocolate is still setting and it will stick much better!
Vegan Christmas Spiced Biscotti Recipe
Vegan Christmas Spiced Biscotti
- 75 g Dairy Free Baking Block or Vegan Butter Vitalite, Pure etc
- 175 g Brown Sugar
- 1 tbsp Golden Syrup
- 2 tbsp Vegetable Oil (Sunflower, Canola, Vegetable)
- 30 g Dried Cranberries
- 30 g Sultanas
- 30 g Brazil nuts roughly chopped
- 30 g Glace Cherries Quartered
- 50 g Dark Chocolate Chips or Chunks Moo Free, Montezumas etc
- 150 g Plain Flour
- 200 g Self Raising Flour
- 1 tsp Ground Ginger
- 1/2 tsp Ground Cinnamon
- 2 tbsp Ground Chia Seeds (or flax seeds) mix into flour
- 20 ml lemon Juice (about half a lemon)
- 30 ml Dairy Free, Milk Alternative Koko, Almond milk
- Preheat the oven to 160C and line a baking tray with silicone sheet or greaseproof paper.
- In a small bowl mix the dried fruit, chocolate and nuts together with the ginger, cinnamon and a tablespoon of the flour. Set aside for later.
- Next in a large mixing bowl cream the butter, sugar, vegetable oil and golden syrup together until pale and fluffy. It probably wont look like it has gone pale as the brown sugar and golden syrup will make it a darker colour.
- Into the butter & sugar, fold the mixed dried ingredients, flour/chia seed mix and milk and lemon juice until it begins to form a dough.
- At this point tip out onto a board and knead together into a ball. Separate into two equal sausage shapes about 5-6inches long and lay next to each other on the baking tray.
- Bake for 35mins until golden brown on top. The sausages will still be squidgy so set aside somewhere until cooled.
- Once cooled, use a serrated knife to gently slice across each sausage into Biscotti about an inch thick. You can do this on a slight angle which makes them look even prettier!
- Spread the sliced Biscotti out onto the tray, lie then on their sides and cook for another 10mins. Flip over onto the other side and bake for a further 10mins. Watch the fruit doesn't burn, if it looks like it is then cover with a bit of foil or turn the oven down.
- Allow to cool completely and drizzle with melted white chocolate before sprinkling on lemon zest. For an extra sparkly festive decoration you could add some little snowflake decorations, chopped praline or popping candy!
- Put in pretty cellophane bags or little gift boxes and make someone happy!
Other Gluten free, Vegan Christmas Recipe Ideas
These little sugar cookies, make lovely Christmas presents or a fab activity for the kids on a cold, winter day. The dough also is a great base for making pretty stained glass biscuits.
For more recipe ideas for baking festive gifts check out my Quick Vegan Mincemeat flavoured with whisky & ginger ale and why not use it to whip up this speedy Mincemeat Christmas Cake. For a special someone, why not give my Luxury, fruit vegan mincemeat a try, filled with festive flavours of apple, ginger and persimmons.
These Candy Cane Cookies are perfect for the kids to make for teachers end of term gifts or why not try my Christmas spiced Biscotti or quick and easy vegan Cheese Crackers that just use 3 ingredients!
And don’t forget the cakes this Christmas – why not try our spectacular showstopping Vegan Black Forest Layer Cake, Luxurious Vegan Bailey’s Chocolate Cake or this lovely spicy, sticky Vegan Gingerbread Cake, great with a cuppa!
Pin Vegan Christmas Spiced Biscotti for Later:
In Other News… (Dec 2016)
So you may have read the other day that I am taking a bit of a break from posting recipes on The Peachicks’ Bakery.
Sadly, I have been quite poorly recently and have been snowed under with work too. I feel like everything is getting on top of me. So I have decided that I will be going into a ‘blogging hibernation.’ Hopefully, this will mean I can spend time with the Peachicks and catch up with friends and family.
I have no planned date to return although I am thinking around February half term. Get the craziness of Christmas and my birthday out the way!
Don’t worry though you’ll still be able to catch all the Peachick Adventures over on Instagram. And I suspect a few recipes may sneak their way in too.
All that is left for me to say is hope you all enjoy great, safe Freefrom Festivities and we will see you in the Spring!