VEGAN BISCOTTI 3 ways: Almond, Chocolate + Cranberries, and dipped in melted chocolate.

⭐️ Turn on captions to see ingredients, please ⭐️ Get recipe: Vegan Biscotti → https://theplantbasedschool.com/almon... Other vegan recipes: ■ EASY CARBONARA: https://theplantbasedschool.com/vegan... ■ LEMON TOFU: https://theplantbasedschool.com/pan-f... ■ CONFIT TOMATOES: https://theplantbasedschool.com/confi... ■ FOCACCIA: https://theplantbasedschool.com/focac... ■ AGLIO E OLIO: https://theplantbasedschool.com/spagh... ■ EGG-FREE FRITTATA: https://theplantbasedschool.com/vegan... INGREDIENTS LIST 🌱 FOR THE BISCOTTI DOUGH ⅓ cup (80 grams) almond milk or other plant milk ⅓ cup (60 grams) sunflower oil or other vegetable oil ½ cup (100 grams) sugar ¼ cup (30 grams) powdered sugar ½ zest of lemon 1 teaspoon vanilla extract 1½ teaspoon (8 grams) baking powder 2 cups (300 grams) all purpose flour PICK ONE OF THE FLAVOURS BELOW 🌱 Almond + Hazelnut Biscotti ¼ cup (35 grams) almonds ½ cup (70 grams) hazelnuts NB: You can also just pick one nut - ¾ of a cup in this case. 🌱 Cranberries Biscotti ½ cup (70 grams) dry cranberries 🌱 Chocolate Chip + Cranberries Biscotti ¼ cup (35 grams) dark chocolate chips ¼ cup (35 grams) dry cranberries 🌱 For the melted chocolate cover ¾ cup (100 grams) dark chocolate chopped 3 - 4 tablespoons (60 grams) plant milk CHAPTERS 0:00 how to make biscotti 1:50 how to shape biscotti 2:50 how to bake biscotti 3:58 chocolate cranberries biscotti 5:15 how to dip biscotti in melted chocolate These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products. The Plant Based School Filmed & Edited by Louise Made with ❤ in our little Italian kitchen. Nico & Louise :-)