Comments on: Vegan Christmas Biscotti Redoux (and Do You Hear What I Hear?)

By: Maria Theresa Maggi

Maria Theresa Maggi — Wed, 27 Jan 2016 19:39:11 +0000

HI JCB, thanks for your question. As I mentioned in the post, you can also use my original biscotti recipe, which I provided a hyperlink to. That uses non-dairy yogurt instead of the creamer and the proportions are slightly different. You can sub out the gluten-free flour combination in that recipe for wheat flour if you like. Here’s the link again: https://fatfreevegan.com/slowmiracle/2013/12/11/christmas-cranberry-pistachio-biscotti-vegan-and-gluten-free/ Hope you enjoy trying out making biscotti!

By: JCB

JCB — Wed, 27 Jan 2016 18:28:16 +0000

What could I sub for the creamer? Delicious sounding recipe!

By: Maria Theresa Maggi

Maria Theresa Maggi — Thu, 24 Dec 2015 17:15:59 +0000

Oh, that’s fabulous, Gena, that we are on the same biscotti wavelength! Tis the season indeed! Now I’ll think of you and Steven enjoying biscotti “with” me Mike and Kelly. Merry Christmas to you, my dear! xoxo

By: Gena

Gena — Thu, 24 Dec 2015 16:26:51 +0000

Hilarious timing, Maria, as I’m about to whip up a batch of my own cranberry pistachio biscotti today. Tis the season! I’m glad you’ve found a creamer that works for your gut — and these lovely cookies. Merry Christmas to you! xo

By: Maria Theresa Maggi

Maria Theresa Maggi — Mon, 21 Dec 2015 21:27:11 +0000

Thanks Veronica! You’re a great cookie baker in your own right so glad these look yummy to you! And yes I am glad they took that stuff out. Sometimes what makes something “look” like dairy is not all that great going down for some of us. 🙂

By: Veronica

Veronica — Mon, 21 Dec 2015 18:20:26 +0000

Yummy!!
And I LOVE that So Delicious stuff – I use the coconut creamer in my coffee every morning. So glad they took out the TiO2 & carageenan. It’s a noticeable difference (not as thick or white), but I’m sure my body thanks me for not putting that stuff in it anymore. 🙂
Merry Christmas and all the best in the new year, Maria! xoxo

By: Maria Theresa Maggi

Maria Theresa Maggi — Mon, 21 Dec 2015 06:24:03 +0000

Thank you, Heidi, for catching that typo–all fixed!! am so happy you find the flavorings and the whole bit of clementine for these biscotti inspired–and yes, a little Grand Marnier is well worth it! 🙂

By: Heidi

Heidi — Mon, 21 Dec 2015 01:55:40 +0000

Process almonds to a > coarse < meal, you mean. And I will! As soon as I get more almonds …

I used to make biscottti a lot, and I appreciate a biscotti recipe without oil (or butter), as it should be for proper sturdiness. I buy that brand of creamer now and then (on sale), so it will not be out of the norm to get some for this recipe. The flavorings for this sound terrific; the "whole" clementine (or whatever) is inspired, and you can bet I'll be adding the Grand Marnier in with it!

By: Maria Theresa Maggi

Maria Theresa Maggi — Sun, 20 Dec 2015 16:56:09 +0000

Hi Leigh–you could try that–but you could also use my original and completely gluten free recipe from 2013 which I link to in this most recent version. Here’s the link again: https://fatfreevegan.com/slowmiracle/2013/12/11/christmas-cranberry-pistachio-biscotti-vegan-and-gluten-free/ Also, glad you found the heads up about carrageenan worth looking into. Happy Holidays!

By: Lee at Veggie Quest

Lee at Veggie Quest — Sun, 20 Dec 2015 16:43:56 +0000

Hi Maria, your biscotti look delicious! I’m going to try to work them into my holiday baking somewhere, although things are crazy enough right now that they may have to wait until the new year. (But there’s not much I love more than crisp biscotti dunked in a steaming cup of coffee!) Do you think I could replace the spelt flour with oat flour to keep them gluten free?

Also, I wasn’t familiar with the potential gastrointestinal effects of carrageenan. I’m definitely going to look into it–thanks for the heads up!