This holiday I wanted to go really traditional. As you know, I grew up in an Italian neighbourhood and loved toe cookie trays that went out during the holidays. Biscotti is awesome. I really love pine nut biscotti but I wanted to do something a bit different. So yeah, booze.
Okay, I love baking with Limoncello and adding a bit of fresh lemon zest just brings it all together. I made a double batch and it turned out just okay. Watch the cookies during their second cooking time, you want them to dry out but not brown too much. During my first attempt it took about 5 minutes, the photographed biscotti took a bit longer in the oven.
Vegan Limoncello Pine Nut Biscotti
- 1 cup all-purpose flour
- 1/2 cup granulated sugar plus extra granulated sugar, to sprinkle on top
- 1 pinch salt
- 1/2 tsp baking powder
- 1/4 cup cold unsalted margarine cut into tiny pieces
- 1 Tbsp egg replacer with 3 Tbsp water
- 1 tsp pure vanilla extract
- 2 large lemons zest of
- 2 Tbsp limoncello
- 3/4 cup toasted pine nuts
- Preheat the oven to 350 degrees and line a cookie sheet.
- Combine flour, sugar, salt and baking powder in food processor and pulse briefly to blend.
- Add chopped margarine and pulse until the butter is broken down into very tiny bits.
- In a small mixing bowl, whisk together egg replacer, vanilla, zest and limoncello. Add to food processor and pulse, just to blend. The mixture should be moist but crumbly. Stir in pine nuts.
- Turn out onto a flat surface and press together. Form dough into a ball. Cut in half and form each section into a long rectangular loaf.
- Sprinkle lightly with sugar and bake until lightly golden, about 30 minutes.
- Remove from the oven and let stand for 5 minutes.
- When the loaves are cool enough to remove from the sheet pan without breaking, place them on a flat surface and cut into approximately ½-inch slices, cutting on an angle using a quick, clean stroke with a sharp chef's knife. A sawing motion may cause the biscotti to break.
- Place the cut biscotti, cut side up, back on the sheet pan, and bake for about 10 minutes longer, or until they are lightly browned.
- Cool on wire rack and store in a covered container.