Vegan Almond Biscotti with Blueberry Glaze
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These crunchy, nutty, and slightly sweet vegan almond biscotti with a vibrant blueberry glaze are the best cookies to pair with bold coffee or tea!
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MAIN INGREDIENTS
– Vegan Butter – Light Brown Sugar – Flax Eggs – Flour – Dried Blueberries
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Step-By-Step Instructions!
Follow our easy instructions for success!
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Cream together the
softened vegan butter
with the
brown sugar
until light and fluffy.
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2
Add the
flax eggs, almond extract, and vanilla extract
to the butter mixture.
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3
Add the dry ingredients on top. Sift the dry ingredients together with a fork, then combine with the butter mixture.
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4
Add in the slivered almonds and dried blueberries if using and form the dough into a ball. Cover/wrap in plastic and chill the dough for 15 minutes in the fridge.
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5
Preheat the oven to 325F.
Form the dough into 2 logs
, about 5 inches wide and 1 ½ inches tall. Place on a parchment-lined baking sheet.
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6
Make the blueberry glaze by simmering the blueberries in a saucepan. Strain the juice and add into powdered sugar and stir.
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