Coconut Cream and Tart Lemon Biscotti
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Coconut Cream and Tart Lemon Biscotti
~ raw, vegan, gluten-free ~
I’ve only had biscotti once in my life. I didn’t grow up around this delicate coffeehouse treat, and by the time I discovered it, I had already gone gluten-free. So, needless to say, biscotti has always been one of those foods I admired from afar—kind of like window shopping, but with baked goods.
Biscotti just feels like part of that cozy café culture, doesn’t it? And since Bob and I have a morning ritual—snuggled up on the couch with variations of coffee drinks—I thought he might enjoy a little biscotti with his espresso. You know… something to clink against the mug before dunking.
For the base, I used almond pulp, which gives this treat the perfect balance of texture and crunch. You can use ground nuts if that’s what you have on hand, but fair warning—the end result will be noticeably different. Almond pulp gives it that light, crisp edge we’re going for here.
Traditionally, biscotti (a.k.a. “coffee bread”) is twice-baked. The dough is shaped into a loaf, baked once, then sliced while still warm and baked again to get that dry, crunchy finish. In my raw-friendly version, I stayed true to the twice-baked (or rather, twice-dried) process. I started with a dehydration at 145°F to set the crust, then lowered the temp to 115°F until the texture was just right.
And let me tell you—the coconut butter glaze took this biscotti over the top. It added just the right amount of sweetness without overshadowing the delicate hints of coconut and lemon. Simple, elegant, and so satisfying. Enjoy! blessings, amie sue
Ingredients:
Biscotti:
- 2 cups raw almonds, soaked
- 4 cups packed, moist almond pulp
- 14 oz thick fresh coconut milk or canned
- 1 cup shredded coconut
- 1/3 cup maple syrup
- zest of 1 lemon
- 3 Tbsp lemon juice
- 1 tsp lemon extract
- 1 tsp Himalayan pink salt
- 1/2 cup flax seeds, ground
Coconut Cream Glaze:
Preparation:
Biscotti:
- After soaking the almonds, drain and rinse them. Place in the food processor, fitted with the “S” blade, and process to a small crumble. Place in a large bowl.
- Add the almond pulp, coconut milk, shredded coconut, maple syrup, lemon zest and juice, lemon extract, and salt. Mix well.
- Add ground flax seeds and mix with your hands, working everything in the dough together. Let it sit for 30 minutes.
- Shape the batter into a long log on the teflex sheet that comes with the dehydrator. Dehydrate at 145 degrees for 1 hour to create an outer crust.
- Remove and slice diagonally. Shape into smiling moons (biscotti shape) and place on the mesh sheet that comes with the dehydrator.
- Dry at 145 degrees for 1 hour, then reduce to 115 degrees for 10+ hours or until thoroughly dry. Once cooled, it is time to apply the coconut cream glaze.
Coconut Cream Glaze:
- Soften the coconut butter by placing the jar in a large bowl. Surround the jar with hot water and wait 15+ minutes.
- Below I show you two ways that I decorated the biscotti.
- The first way, I put the softened coconut butter into a disposable piping bag and zigzagged the glaze over the top. I then sprinkled the crushed almonds on the tip.
- The other way of decorating it is by brushing all of the crumbs off of the biscotti and then dip 1/4-1/2 of the biscotti into the coconut cream, lift out and let the excess drip off. Sprinkle crushed almonds on the glaze and place them in the freezer to firm up.
- Keep stored in an airtight container for 3-5 days in the fridge.
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- What is Himalayan pink salt, and does it matter? Click (here) to read more about it.
- Is coconut butter the same as coconut oil? Click (here) to find out.
- Learn how to grind your own flaxseeds for ultimate freshness and nutrition. Click (here).
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients, it is essential to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.
© AmieSue.com
Tags: Almond Pulp, Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, sugar free, Vegan
This looks divine. I can’t wait to try it out as I always have an abundance of almond pulp from making nut milk. Do you think that Brazil nut pulp would be a nice compliment? My nut milk is usually a mix of almond and Brazil nut.
Yes Kissa, any nut pulp would work. :) Enjoy! amie sue
Bless you!
I have an addiction to the anise biscottis in the raw food section and almost have that recipe copied.
Thank you for sharing this! I can hardly wait to try it!
XXX, Kanti
I love anise too! Yum! Have a great weekend, amie sue
Wow! Your biscotti Look gourgeous! And I belive taste the same.I cant wait to try it. I will prove with chocolate glaze, too.
Thank you Chris :)
These look amazing! They would be yummy with almond extract instead of lemon, too!
Indeed Kim :)
your recipes are sooo lovely to look at. Can’t wait to make my first recipe of yours! I’ve been a follower for some time now and finally I can comment now through wordpress :)
Awesome Ally… Glad to have you here and if you have any questions with the recipes, never hesitate to ask! Have a blessed weekend, amie sue
Hi there, I just found your wonderful site. I love your recipes and I’m eager to try them out. I’ve noticed that you use almond pulp in your bread recipes. Is there another option I can use? I don’t make almond milk from scratch, so I do not have access to almond pulp.
Hi Joanne,
Thank you for your sweet words.
As far as the almond pulp goes… you can use ground nuts in place but it will change the density and the flavor some. I love using the almond pulp due to the texture that it gives. Have a blessed weekend, amie sue
Amiesue I have this one in the dehydrator and I must say the dough is divine. Question, is the glaze just coconut butter put on the Biscotti?
Good afternoon Rhonda,
Yes, in the ingredients it reads:
Coconut Cream Glaze:
1/2 – 1 cup raw coconut butter/manna, softened
1/4 cup – 1/2 cup crushed almonds (for garnish)
Easy, simple and delicious! amie sue
Amiesue Hi, the dehydrator has stopped but my biscotti is still soft, pliable, chewy is that how its suppose to be?
Biscotti is suppose to hard and crunch Rhonda… so you can keep drying it if you want to reach that texture. :) Have a great evening, amie sue
Hi Amie Sue,
I can’t wait to try this recipe. I went to buy the coconut butter through your link, however, and I’m taken to a window with a message that says “bad request.” Would you please check it and as soon as it works for me I’ll go through to your Amazon store and buy it. Thank you!
Hello Sue, I check both of the coconut butters in my “store” and neither of them said that.
https://nouveauraw.com/ingredients/coconut-products/artisana-100-organic-raw-coconut-butter-16-oz-3/
https://nouveauraw.com/ingredients/coconut-products/nutiva-organic-coconut-manna-15-ounce-pack-of-2/
Maybe it was just a computer glitch at them time. Let me know if you have further issues. Have a great weekend, amie sue
Do you think the biscotti (sans glaze til later) would freeze okay?
I do think that they would Gayle… if they pick up any moisture through the process, you can always pop them back into the dehydrator for a bit when ready to use them. :) Happy Thanksgiving. I am thankful for you. amie sue
Hi Amie-Sue, I’m excited to be back trying your recipes! I’m excited with the biscotti….I’m just getting ready to roll it on the Teflon sheet, I’ll let you know how it turns out.
Warmest regards
Penny
Welcome back Penny :) Yes, please let me know how it goes. Have a wonderful weekend. amie sue