Vegan Almond Biscotti with Blueberry Glaze
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!
– Vegan Butter – Light Brown Sugar – Flax Eggs – Flour – Dried Blueberries
Follow our easy instructions for success!
Cream together the
softened vegan butter
until light and fluffy.
flax eggs, almond extract, and vanilla extract
to the butter mixture.
Add the dry ingredients on top. Sift the dry ingredients together with a fork, then combine with the butter mixture.
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.
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.
Make the blueberry glaze by simmering the blueberries in a saucepan. Strain the juice and add into powdered sugar and stir.
Swipe up for the full recipe!
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