Vegan Churro Biscotti
These Vegan Churro Biscotti with Cinnamon Sugar are perfectly crunchy for dunking in a hot cup of coffee, tea, or cocoa, or on their own. Impossible to eat just one!
Key Ingredients
Flour
Corn starch
Cinnamon
Non dairy milk
Maple syrup
Sugar
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In a bowl, mix the flour, cornstarch, and other dry items. Set aside. In another bowl, mix the non-dairy milk and other wet items. Mix well until the sugar is dissolved. Combine the wet with the dry, and mix to make a sticky, stiff doughy mixture.
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Transfer this to a parchment-lined baking sheet. Wet your hands and using more water, shape the mixture into an oval, and press it down to even it out. Keep pressing and spread it out.
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In a small bowl, mix the sugar and cinnamon for topping until well combined, and then sprinkle this all over the dough.
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Bake at 350 degrees F. Check with a toothpick in the center. Remove the baking sheet. Let it cool completely. Using a sharp knife, slice the oval into 1/2 inch thick slices. Spread these slices over the parchment-lined baking sheet again, flattened on the wider side of the biscotti.
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Cool completely and then store in an airtight container and keep on the counter for up to three weeks.
