The Complete Idiot's Guide to Vegan Baking - Donna Diegel [62]
Yield:
30 to 36 cookies
Prep time:
60 to 70 minutes
Bake time:
35 to 45 minutes
Serving size:
1 cookie
1½cups unbleached all-purpose
flour
1½ tsp. aluminum-free baking
powder
½ cup yellow cornmeal
¼ tsp. salt
½ cup nonhydrogenated vegan
margarine, softened
1 cup unbleached cane sugar
Egg substitute for 2 large eggs
Grated zest of 1 lime
1½tsp. pure coconut extract
¾ cup shredded sweetened
coconut
½ cup vegan white chocolate
chips, or colored sprinkles
(optional)
½batch White Chocolate Ganache
(variation in Chapter 22)
1. Preheat the oven to 350°F. Lightly oil or spray 1 baking sheet with vegetable shortening, or line with parchment paper.
2. In a large bowl, combine unbleached all-purpose flour, aluminum-free baking powder, yellow cornmeal, and salt with a wooden spoon or whisk.
3. In a separate large bowl, and using an electric mixer fitted with the beater attachment on medium speed, beat vegan margarine and unbleached cane sugar for 2 or 3 minutes or until smooth, scraping the bowl as needed with a rubber spatula. Add egg substitute, lime zest, and coconut extract, and beat again for 1 or 2 minutes or until light and fluffy, scraping down the bowl as needed. Cookie dough will be slightly sticky. With a rubber spatula, fold in shredded coconut and vegan white chocolate chips.
4. Turn out cookie dough onto the prepared baking sheet, and with your hands coated in flour, form into 2 logs, each 12 inches long by 1½ inches wide. (Cookie dough will be bumpy.) Leave enough room between logs for dough to spread, about 3 inches apart.
5. Bake logs for 20 to 25 minutes or until logs are lightly golden and springs back slightly when touched. Logs will have flattened and spread out during baking. Remove from the oven and cool for approximately 30 minutes.
6. Transfer logs to a cutting board, and with a serrated knife, cut logs on the diagonal into ¾-inch-thick slices. Place slices cut side down on the baking sheet, and return them to a 350°F oven.
7. Bake for 15 to 20 more minutes or until biscotti are golden brown, fragrant, and firm to the touch. Cool biscotti completely on wire racks before decorating with vegan White Chocolate Ganache. Store cookies in an airtight container.
VEGAN VOCAB
Zest is small slivers of peel, usually from a citrus fruit such as a lemon, lime, or orange. Use a tool called a zester (or grater) with small holes to scrape fine zest off a fruit, but avoid getting the white, bitter pith. A small grater also works well.
Chocolate-Chip Biscotti
These biscotti, perfect for dunking in a cup of coffee or hot chocolate, are made with dark cocoa and vegan chocolate chips.
Yield:
30 to 36 cookies
Prep time:
50 to 60 minutes
Bake time:
35 to 40 minutes
Serving size:
1 cookie
1¾ cups unbleached all-purpose
flour
¼ cup natural cocoa powder
1 cup Florida Crystals or
unbleached cane sugar
¾ tsp. aluminum-free baking
powder
¼ tsp. salt
¼ cup nonhydrogenated vegan
margarine, cold
1 tsp. pure vanilla extract
Egg substitute for 2 large eggs
1 cup vegan chocolate chips
1. Preheat the oven to 350°F. Lightly oil or spray 1 baking sheet with vegetable shortening, or line with parchment paper.
2. In a food processor fitted with a chopping blade, combine all-purpose flour, natural cocoa powder, Florida Crystals, aluminum-free baking powder, and salt. Pulse on and off for 5 to 10 seconds.
3. Add vegan margarine, vanilla extract, and egg substitute, and pulse for 10 to 20 seconds or until mixture resembles coarse cornmeal. Add chocolate chips, and pulse only until dough is mixed and no dry ingredients remain.
4. Turn out cookie dough onto the prepared baking sheet, and with your hands coated in flour, form into 4 equal-size logs, each 6 inches long by 1½inches wide. Leave enough room between logs for dough to spread, about 3 inches apart.
5. Bake logs for 25 minutes or until logs