Hello, my name is Jennifer and I’m a NSACE – not so anonymous cookie eater. Please meet my newest craze: crisp Earl Grey biscotti with chocolate glaze. Nothing more to add, except – maybe – get in my belly pronto! Oh, because the secret behind a crisp biscotti is double baking, this recipe does take some time, but mostly baking time aka time to paint your nails or time to clean that kitchen mess.
You really do fancy Earl Grey? Have a go at this lovely Almond Cake with Earl Grey frosting recipe.
This recipe for vegan Earl Grey Biscotti with Chocolate Glaze is:
- Vegan (no dairy, no eggs)
- No added white sugars
These crisp Earl Grey biscotti with a vegan Chocolate Glaze are super delicious and make great company for your next tea time.
- 150 ml super strong Earl Grey tea (3-4 tea bags)
- 3 tbsp. ground flaxseeds (flaxseed flour)
- 150 g gluten-free oats
- 80 g buckwheat flour
- 1 pinch of salt
- 1 tsp. baking powder
- 3 3 Earl Grey tea bags (finely ground)
- 50 g slivered almonds
- 1 apple (approx. 150g)
- 4 tbsp. maple syrup
- 1 tbsp. apple vinegar
- 50 g cacao butter
- 5 tbsp. maple syrup
- 20 g raw cacao powder
As usual, start with preheating your oven to 180 C and line a baking tray with parchment. Boil some water and brew 150ml of very strong Earl Grey tea. I used 4 tea bags in mine. Mix the Earl Grey Tea with the flaxseed to create flaxeggs. Using a food processor, grind the oats until you get a fine oat flour. In a bowl, add the oat flour, buckwheat, baking powder, salt, slivered almonds and the loose tea (from the 3 additional tea bags) and combine well. Now in your food processor, add the flax eggs, chopped apple, maple syrup and the apple vinegar. Blitz it thoroughly. Now add your wet, sticky mix to your bowl of flour and combine well. Dust your work space with buckwheat and form the dough into a log. Gently flatten the top of the log and place it on your lined baking tray. Bake for 30 minutes. That's round 1. The trick of the crisp biscotti is the double baking. So after you take the log out of the oven, let it cool down for 30 minutes. In the mean time, lower your oven temperature to 140 degrees C. After the biscotti log has cooled down, take a sharp knife and cut the log into about finger-thick slices, cutting at a slight diagonal angle. Spread the biscotti out on the lined tray and bake for another 30 minutes. Flip the biscotti about half way through.
Let the biscotti cool off completely while you create the chocolate glaze. Melt the cacao putter over low heat and add the maple syrup and cacao powder. Combine well. Last but not least, dunk one edge of the biscotti in the melted chocolate and leave to set on your baking tray.
Have we met?
Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.