Description
These melt-in-your-mouth gluten-free Buttery Soft Italian Sprinkle Biscotti Cookies are so easy to make for any occasion. The vegan buttery cookie dough is made with almond flour and cassava flour, dairy-free milk, butter, and yogurt, then dipped in an orange-flavored icing and sprinkled with rainbow nonpareil sprinkles!
Ingredients
- 2 cups cassava flour* (I used Bob’s Red Mill)
- 1 1/2 cups blanched almond flour
- 4 teaspoons baking powder
- pinch salt
- 1/2 cup dairy-free butter (I used Miyoko’s stick butter)
- 1 cup cane sugar
- 1/2 cup non-dairy milk (such as oat, almond, soy, cashew, etc.)
- 1/3 cup non-dairy plain unsweetened yogurt (I used Kite Hill Greek Style yogurt)
- 2 teaspoons pure vanilla extract
Orange Icing
- 1 cup powdered sugar
- 2 tablespoons pulp-free orange juice
- rainbow nonpareil sprinkles (I used Baking Time Club)
Instructions
To make the cookie dough, whisk together the cassava flour, almond flour, baking powder, and salt in a large bowl.
Melt the butter in a medium bowl and allow it to slightly cool, then add the sugar, milk, yogurt, and vanilla. Stir to combine and then pour it into the bowl with the flour.
Mix the dough together until a cookie dough forms and there’s no dry flour left. Wrap the dough in plastic wrap and chill the dough in the refrigerator for at least 1 hour.
When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
Scoop a heaping tablespoon of cookie dough and roll the cookie dough into balls. Place them about an inch apart on the baking sheets.
Very gently, press down on each ball with the center of your palm, not too much to where the dough starts to crack. If the dough does crack, you can pinch it back together.
Bake the cookies in the oven for 10-12 minutes and allow them to cool completely before icing.
Icing
Simply sift the powdered sugar in a bowl and add the 2 tablespoons of orange juice. Whisk the mixture together until smooth and you have a glue-like consistency. Gently dip the tops of the cookies in the icing and then sprinkle with the sprinkles. Allow the icing to set for about 30 minutes and enjoy!
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
* Cassava flour can be tricky to bake with depending on the brand you use, so keep in mind that not all cassava flour yields the same results. I used Bob's Red Mill Cassava Flour.
** These cookies are very soft. I suggest storing leftover cookies loosely covered on a plate or in a container on your counter for up to 3 days. If they are just too soft for your liking, you can let them sit out uncovered on your counter for a day or two.
- Prep Time: 15 minutes
- Additional Time: 1 hours
- Cook Time: 10 minutes
- Category: Cookies
- Cuisine: Italian