Vegan panettone
Use a stand mixer to knead the soft, enriched dough in this vegan version of panettone. A classic treat at Christmas time, it also makes a lovely gift
Vegan biscotti
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 36 biscotti
Skip to ingredients
- 200g caster sugar
- 2 tbsp rapeseedor other neutral-flavoured oil
- 3 tbsp aquafaba(liquid from a can of chickpeas)
- 3 tbsp unsweetened vegan milk(such as soy or almond)
- 1 tsp vanilla bean paste
- 1 lemonzested
- 1 orangezested
- 300g plain flour
- 2 tsp baking powder
- ½ tsp fine sea salt
- 50g blanched almondschopped
- 50g pistachioschopped
- 50g dried apricotschopped
- 50g dried cranberrieschopped
Nutrition:
- kcal84
- fat2g
- saturates0.2g
- carbs14g
- sugars7g
- fibre1g
- protein2g
- salt0.1g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Whisk the sugar with the oil, aquafaba, milk, vanilla and lemon and orange zests. Mix the flour and baking powder with the salt in a separate bowl. Stir the dry ingredients into the wet, then add the nuts and dried fruit.
step 2
Halve the dough and shape each piece into a log about 20cm long x 4cm wide. Flatten slightly and bake for 30 mins until golden brown. Remove from the oven and leave to cool for 10 mins. The loaves will be delicate, so use a serrated knife to carefully cut them into 1cm-thick slices on the diagonal. Arrange on the baking sheets and bake for a further 10 mins. Flip the biscotti over and bake for another 10-15 mins until pale golden. Leave to cool on wire racks. Will keep in an airtight container for one week.
