Vegan Almond Biscotti Recipes

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

Steps:

• Preheat oven the 325°F.
• Lightly oil two cookie sheets.
• Use double layer shiny ones, if you have them.
• If yours are very black, line them with foil.
• In a large bowl, whisk together the flours, baking powder, and salt.
• In a medium bowl, whisk together the sugar, applesauce, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
• Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.
• With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off.
• Place these on the cookie sheets.
• Bake the logs for about 25 minutes.
• Remove the pans and reduce the oven heat to 300°F.
• Cool the logs on a rack for 15 minutes.
• Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
• Place the slices cut side down on the cookie sheets (you can remove the foil, if using).
• Bake 5-10 minutes, or until golden on the bottom.
• Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
• Cool on racks, then store airtight for up to two weeks.