Vegan Lemon Hazelnut Biscotti + Making Better Coffee with BUNN

Sponsored Post: This post is sponsored by BUNN but the content and opinions expressed here are my own. 

Ok, so, about that coffee, the folks at BUNN were kind enough to send over this marvel of a machine, as part of their #perfectcoffeeathome campaign with Williams Sonoma, and what can I say other than, I didn't really know what I was missing. There are a bunch of features to nerd out on—like boiling water to the perfect temperature to brew it exactly right, and meeting the SCAA commercial certification (which only 10 at home coffee makers have done)—but what it boils down to is this coffee is so, so much better. So, if you're an expert, connosseuir, or a former barista (I am) you'll definitely be able to appreciate all that this coffeemaker can do. Also it has a drip-free spout so if you're an embarrassing klutz in the morning, like I am, you can program it to make your coffee before you even wake up and not spill coffee all over the counter, which I always do

I like to use almond milk in my coffee, which I often blamed for a more bitter flavor, and if I wanted to avoid the bitterness with my nut milk/coffee preferences, I'd have get dressed, and go down to a proper coffeeshop, which is a shame because pre-coffee Adrienne is not a pretty sight. To be honest, I'm a little baffled. I was expecting it to be good, but really the technology of this machine makes a huge difference, you can watch all the details over at Williams-Sonoma. It's also just a really pretty design. In my dreams, everything in my house is this beautiful. I often preach about the little things that are worth appreciating, and choosing quality of quantity definitely helps to make little things more noteworthy. So, I'll make myself a batch of breakfast cookies, a pot of coffee, and take about 2-3 hours in the morning to contemplate life, and feel eternally grateful for the opportunity to do so.

First thing about biscotti is they're basically just cookies you eat for breakfast, in case you didn't know. Secondly, someone should've told me how delicious vegan dough was, because I would've been all over it. This is actually my first go at making biscotti, and it turned out pretty well thanks to the guidance of this recipe over on Cake Merchant. I don't have a lot of experience with vegan baking, but I'd like to have more, because I think that reducing the consumption of animals products is a noble cause. A cause I regret not thinking more about, and as the social climate changes, and I grow older, the greater good becomes all the more relevant to me. I think for a lot of my days I've avoided thinking about social responsibilities, and focused on my inner world, out of fear, but I think keeping a global perspective not only makes me a more balanced person, but also makes the little joys in life all the sweeter. Do good where you can and let the rest go. 

Making biscotti is surprisingly simple, and I'm still working through these extracts that I made 2 years ago(?!) Time flies, my dears. I used my homemade lemon and vanilla for these. Honestly, the accumulation of random skills has to be one of my favorite things about blogging.

Here's what you'll need:

  • 2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 2 teaspoons of baking powder
  • 1 cup of granulated sugar
  • 8 tablespoons of apple sauce
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of lemon extract
  • 1 cup of roughly chopped hazelnuts
  • Brewed hot coffee (for dunking)

 

Directions:

  • Preheat your oven to 325°
  • Mix up your dry ingredients, flour, baking powder, and salt. 
  • In a separate bowl mix up apple sauce, sugar, and both of the extracts. 
  • Once both are fully blended mix them together and knead in the hazelnut pieces. 
  • Line a cookie sheet with parchment paper, and arrange your dough to be about 1" thick and longer than it is wide by about 2:1
  • Bake for 25 minutes. 
  • Remove from the oven and lower the heat to 300°
  • Set the cookies aside to cool for 15 minutes on a wire rack. 
  • Take a serrated knife and cut your biscotti about 1" thick, and place them back on the cookie sheet to bake for 15-18 minutes on each side. At this point my biscotti were still really doughy, which was fine because they had to get re-baked. 
  • Cool for about 10 minutes before eating, and serve with coffee.