Lite Choc Chip Biscotti
Biscotti is such a versatile snack, once you have a basic recipe you can mix and match a whole variety of flavours and fillers. More importantly, perhaps, you can make them days in advance and they still taste great. This version is low in sugar, but if you'd prefer a sweet recipe you can switch out the rice malt syrup for a desired about of sugar.
- 1 x 400g tin chickpea water (known as aquafaba)
- 100g rice malt syrup
- 1 tbs soy milk
- 175g plain flour (enough to make mixture sticky)
- 100g almond meal
- 1 tsp cinnamon
- 75g slivered almonds
- 75g vegan chocolate chips
- Preheat oven to 170 degrees Celsius and line a baking tray with baking paper.
- Place aquafaba in a stand mixer and beat until it approximately triples in size, about 10 minutes.
- Add rice malt syrup and beat for a further 2 minutes.
- Add coconut cream, flour, almond meal, cinnamon, almonds and choc chips.
- Using a spatula, carefully fold in flour mixture until completely combined. The mixture should be sticky.
- Remove mixture from the bowl and shape it into a log, about 20cm in length.
- Bake in the oven for approximately 25 minutes or until the log starts to brown.
- Remove from oven and cut into 12 equal pieces, turning each biscuit on its side.
- Bake for a further 15 minutes or until each biscuit is brown.
- Remove from oven and once cooled, store in an airtight container for at up to 1 1/2 weeks.