A deliciously easy Italian cookie recipe made gluten-free and vegan! These Lemon Vanilla Biscotti are bursting with flavor, are really easy to make and make the perfect lemon-flavored dessert.
This is a sponsored post written by me on behalf of the Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!
Can you believe this is the very first biscotti recipe on my blog?! *Gasp My Italian grandparents would be ashamed, after all, we had biscotti at every family gathering and meal. I’ll admit I was really intimidated to make biscotti gluten-free and vegan. I tried and failed a few different times for my new dessert book, BUT I finally nailed it, so today I’m bringing you such a family staple in a springtime lemon flavor to brighten up your kitchen after a long, grueling winter season.
Other than gluten-free, vegan biscotti being the start to a new thing on the Healthy Little Vittles blog, I also used my brand new Calphalon Nonstick Cookie Sheet to make baking (and cleaning up) a breeze! With Calphalon’s Nonstick Bakeware, no parchment paper is needed! Even the stickiest baked goods can be removed from this cookie sheet cleanly for the best results and easy cleanup.
The heavy-gauge steel core won’t warp and heats evenly without hot spots so your baked goods come out of the oven perfectly and evenly browned. The interior of the baking pans has interlocking nonstick layers that are designed to deliver long-lasting, high-performance release which releases up to 2X better than Calphalon Classic Bakeware. Basically the Calphalon Nonstick Bakeware is a baker’s dream! And to make this bakeware also any mom’s dream, the pieces in their 10-piece bakeware set are dishwasher safe! Hallelujah!
When I was trying to decide what flavor biscotti to bake, I just couldn’t decide, so naturally I went to all of you on my Instagram stories and took a poll! I bet you can guess that Lemon Vanilla Biscotti was the winner, but Cocoa Vanilla wasn’t far behind, so you may see that biscotti recipe very soon 😉
The key to making these gluten-free and vegan successfully (remember I had lots of failed attempts) is to make sure the batter is wet enough to stick together but not so moist that it’s bakes up like a cake. I also like to use 4 flax eggs to replace traditional eggs that act as a binder, which seems like a lot, but trust me- you’ll need all that flax. In this recipe I used a combination of oat flour and gluten-free 1:1 baking flour, but I found success in making them using just oat flour too.
You can eat them as is, dip them in chocolate, or what I chose to do- dip them in melted coconut butter infused with pure vanilla extract, sweetened with maple syrup, and then garnished with sparkling sugar and turmeric for that lemon-esque vibe. Totally optional, but just a bit of a different spin on traditional chocolate dipped biscotti.
This Lemon Vanilla Biscotti recipe is super easy to make, the only thing is you need to make them in a couple different steps- so it takes a bit longer, but there’s not a lot of steps involved and promise it’s totally worth a little extra time. You need to make the biscotti dough, then you form the dough into a flat “log” and bake it for 25 minutes. Then you let the log cool for about 30 minutes so that when you slice it, the biscotti doesn’t crumble. Once you slice the log then you re-bake the biscotti for 10-12 minutes more and then I like to broil mine 5-7 minutes per side to make them extra crunchy. Then re-cool, dip in coconut butter if desired and enjoy! Another tip: don’t store them in an airtight container or they will soften, and actually these taste even better the next day, so don’t be afraid to make them a day head of time 😉
I hope you enjoy these Lemon Vanilla Biscotti as much as my family and I do! Be prepared to see more biscotti recipes in the future 🙂 Leave a comment below, and don’t forget to tag me on Instagram or Facebook if you make this delicious Italian-inspired cookie! And let me know how much you’re loving your new Calphalon Nonstick Bakeware too!
- 4 flax eggs
- 9 tablespoons lemon juice
- ¼ cup vegan/plant butter, softened
- zest from 1 medium lemon
- 2/3 cup coconut sugar
- 3 teaspoons pure vanilla extract
- 2 cups oat flour
- 1 cup gluten-free 1:1 baking flour
- 2 teaspoons baking powder
- pinch salt
Melted Coconut Butter Glaze
- 1/2 cup coconut butter
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/2-1 tablespoon coconut oil
- Preheat the oven to 350 degrees F. Combine the flaxseed meal and lemon juice in a small bowl and set it aside for about 5 minutes to gel up.
- Using an electric beater, beat the butter, sugar, and vanilla in a large bowl until smooth and creamy and then add in the flax eggs and lemon zest.
- In a medium bowl, whisk together the oat flour, gluten-free flour, baking powder and pinch of salt and then stir in the butter mixture, you may also use your hands.
- Turn the dough out onto the Calphalon Nonstick 14x17 in. cookie sheet and form the dough into a log measuring approximately 3-inches wide, 1 ½-inches thick, and 10-inches long. Bake for 25 minutes, until firm. Remove from the oven and allow it to cool for about 30 minutes.
- With a sharp knife, carefully slice the log diagonally into ¾-inch thick slices. If it’s too crumbly, allow it to cool for longer. Place the cut sides down on the same baking sheet and bake at 350 degrees for an additional 10-12 minutes and then set the oven to broil and broil the biscotti for 5-7 minutes on each side, watching them very carefully so they don’t burn. Store leftover biscotti on your counter uncovered for 3-4 days.
- If you'd like to dip the ends in melted coconut butter, melt the coconut butter, maple syrup, vanilla and coconut oil in a bowl until it resembles melted chocolate. If it's not runny enough, add more coconut oil. Dip the ends in and set the biscotti back onto the baking sheet. Sprinkle with sparkling sugar and turmeric if desired.
**Recipe developed for Calphalon