It has been SO much fun participating in The Great Food Blogger Cookie Swap –there is seriously nothing better than getting packages of cookies in the mail! :) This awesome swap was started by Julie of The Little Kitchen and Lindsay of Love and Olive Oil and it raises money for Cookies For Kids’ Cancer. Participants are matched with 3 other participants (you can indicate any dietary preferences or allergies) then you just bake and send cookies and wait for yours to arrive!
I decided to make biscottis for the swap since they are good sturdy cookies to mail–I wanted to make sure they arrived to their recipients in good condition. Chocolate and orange is one of my favorite flavor combos and I thought that, along with toasty pecans, would make one yummy cookie! That’s how this vegan orange chocolate pecan biscotti recipe came to be :).
Whenever I am making anything orange, lemon, or lime, I always worry that I don’t get enough of the citrus flavor in there. My rule of thumb is: the more zest, the better! So I put the zest of about 3-4 medium oranges in the batter along with extract to make sure you get that orange flavor when you take a bite and the chocolate doesn’t overpower it.
Biscottis are twice baked but don’t let that intimidate you–they are actually very easy to make and something you can get creative with. This is a great recipe to use as a base and it’s a hit with vegans and non-vegans alike. To this recipe you can try adding different nuts, chocolates, dried fruits, zests, and extracts to come up with new and yummy flavors.
I received cookies from:
Abby from The Frosted Vegan / IG: @thefrostedvegan / Maple Ginger Cookies with Dark Chocolate
Jackie from Happy To Be A Table of Two / IG: @jlburgart / Peanut Butter Chocolate Chip Shortbread
Kristina from Cucina Kristina / IG: @cucina_kristina / Lemon Lavender Shortbread Cookies
If you are a cookie fan like me, Julie and Lindsay will be posting ALL the recipes involved (including the ones I noted above) in this year’s swap on their blogs this weekend! If you are on IG, follow @FBCookieSwap for the latest news.
Now on to the biscottis–enjoy with a nice cup of tea! :)
Recipe Notes: I use Ener-G brand egg replacers when I bake. After looking up the weight of an average egg, I was able to determine that 1 1/2 egg substitute recipe = 1 egg. So when using this egg replacer, I use 2 1/4 tsp of powder + 3 TBS of warm water to make one egg. I figured this out because in the past I have felt that 1 egg replacer didn’t seem like it was enough to substitute the liquid you’d get more a regular egg. I’ve been using the above formula for some time now–it seems to work well and I have not run into any issues.
For this recipe, I replaced 2 TBS of water with orange extract when making the egg replacers to get some more orange flavor in there without adding more liquid to the recipe. You can also try replacing with just 1 TBS or none depending on how much orange flavor you like.
Also, in the photos I actually put 1 cup of chocolate chips and pecans into that recipe–I found that to be slightly too much so reduced the amount to 3/4 cups.