Vegan Biscotti al Limone (Lemon Cookies)

Ingredients

• 1/2 cup vegan butter
• 1/3 cup raw cane sugar (or other sugar)
• 3.5 tbsp applesauce
• 1 lemon (45 ml juice + zest)
• 2 1/4 cup flour (all-purpose, spelt or gluten-free flour*)
• 1 tsp baking powder
• 1 pinch of salt
• 1 pinch of ground bourbon vanilla
• 3-4 tbsp raw cane sugar (or other granulated sugar)
• 3-4 tbsp powdered sugar

Instructions

1. 1

   --- *Note: Feel free to check out the recipe video + step-by-step pictures above! ---

2. 2

   First beat the vegan butter and sugar with an electric handheld mixer until creamy and fluffy.

3. 3

   Then add applesauce, lemon juice and lemon zest and mix briefly until combined.

4. 4

   Now sift in the flour, baking powder and vanilla. Add a pinch of salt and mix everything together with a spatula or wooden spoon until it clumps together. Then continue to knead gently with the palms of your hands until you get a soft, smooth, slightly sticky dough.

5. 5

   Shape the dough into a disc, wrap in plastic wrap and chill in the refrigerator for 1 hour.

6. 6

   Preheat the oven to 356° F (180° C).

7. 7

   Take the dough out of the refrigerator and unwrap it. Then cut into walnut-sized pieces of about 0.7 oz (20 g) each and shape into round balls.

8. 8

   Roll each ball first in sugar and then in powdered sugar. Place the dusted cookies on two large baking trays lined with parchment paper, leaving enough space between each.

9. 9

   Bake the trays one after the other in the preheated oven on the middle rack for 12-15 minutes.

10. 10

    Allow the biscotti cookies to cool completely on the baking trays. Then store in a sealed cookie tin or jar.

11. 11

    Enjoy!