Peet’s Espresso with Vegan Flourless Blueberry Almond Biscotti
This is a sponsored post, but all opinions are my own.
Hello & Happy Sunday!!
After living in NYC for 9 years, I developed an affinity for all things coffee related, especially espresso! There is something about the richness of espresso that just simply eclipses any traditional coffee. My husband also agrees, because whenever we stay at hotels the one thing he’ll rave about for weeks, isn’t the service, nor the food, but the espresso coffee machine in our room lol.
I cook full time in our kitchen, so when it comes to having available counter space, there is about next to none to work with. Every nook and cranny serves its purpose to make things run smoothly. Needless to say I always thought that there wasn’t a sufficient enough space for a new espresso machine and in the end I would regret sacrificing my counter space. However, it’s honestly been one my favorite devices! It takes up minimal space and I literally get excited every time I use it, especially with Peet’s new espresso capsules.
Peet’s Espresso comes in a convenient capsule form, now at Target and online . Each capsule is sealed to preserve aromas and deliver a more intense espresso experience with a richer, smoother, and creamier foam.
Peet’s capsules are a whole new level of dark – rich, intense, nuanced. Plus they offer stable brewing, an exact pull, and more consistent interaction with espresso brewers. With 100% Arabica, each capsule delivers the high-quality coffee sourcing that consumers expect from Peet’s. When people think of espresso machines that instantly envision costly capsules, however, Peets are not only accessible, but affordable and come in an array of varieties.
I’ve been on the search to create countless breakfast concepts to pair with my espresso. My first instinct was, I have to make a biscotti recipe! Biscotti is one of those interesting concepts I didn’t get into until the past few years. I always questioned, well what is it? Is it a cookie, or a cracker, and I eventually lost interest, until I discovered the recipe below. However, biscotti is by far the best pairing with a good espresso like Peet’s!
What’s fab about this biscotti, is simply everything! It’s flourless, is comprised of a handful of ingredients, can easily be made in bulk, you can switch up the fruit and nuts, they’ll outlive any other traditional cookie, and they are fab when dipped into chocolate and of course, espresso!
If you’re searching for the perfect espresso to explore with your espresso machine, I highly recommend checking out Peet’s espresso capsules. If you’re looking for the perfect vegan and gluten free biscotti recipe, you have to try my vegan White Chocolate Blueberry Biscotti!
Why this recipe rocks:
Perf for any season
No white flour
No dairy or eggs
You can modify the added sugar or texture
Eat Drink Shrink
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 12 tbsp coconut oil (room temp)
- 3/4 cup coconut sugar or turbinado
- 1 1/2 tsp ground cinnamon
- 3 tbsp Follow Your Heart vegan egg powder w/ 1/2 cup almond milk (room temp)
- 2 tsp almond extract
- 3 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup slivered almond
- 1/2 cup dried blueberries
- 2 tbsp turbinado sugar (optional)
- 1 cup vegan white chocolate combined w/1tbs coconut oil
- Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the coconut oil, and coconut sugar on medium speed for 3 minutes, until light and fluffy. With the mixer on low, add the vegan eggs with almond milk, almond extract, and mix until combined, scraping down the bowl with a rubber spatula.
- In a medium bowl, combine the almond flour, cinnamon, baking powder and salt. With the mixer on low, slowly add the dry mixture to the wet mixture, mixing only until combined. Scrape down the bowl and beater and make sure all the ingredients are combined. Stir in the sliced almonds and dried blueberries.
- Roll the dough into a large oval shape.
- Sprinkle the log with 2 tbsp of turbinado sugar. Bake for 45 minutes, until lightly browned (the logs will be soft). Cool for 30 minutes.
- With a serrated knife, slice the biscotti 1/2 inch thick at a full 45-degree angle. Place the slices cut-side up on the prepared sheet pans. Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool.
- Melt the white chocolate and coconut oil in the microwave for one minute, stirring every 15 seconds until fully melted. Dip one of the ends of the biscotti in the chocolate and allow to set. Enjoy!