Vegan Biscotti With Almonds

Step 1

Preheat the oven to 350°F  and line a baking tray with baking paper.

Step 2

Toast the almonds in the preheated oven until fragrant and lightly golden, about 7-8 minutes (the timer helps :) and set aside.

Step 3

In a bowl, whisk flour, cocoa powder, backing powder, sugar, orange zest until completely combined.

Step 4

Make a well in the center of the dry ingredients and add the wet ingredients: water, oil and vanilla essence.

Step 5

Start stirring in the centre, mixing liquid and dry ingredients until incorporated. The dough is pretty sticky, and you might add an extra touch of water to incorporate the flour.

Step 6

Add the chopped almonds, mix and make sure they are distribuited evenly, then put the dough together using your hands. You can do it inside the bowl, there's no need to knead.

Step 7

Use damp hands and divide the dough into two flat logs, approx 3 inch wide, arrange well apart on the baking tray and flatten slightly. Try to make them as uniform in size and shape as possible.

Step 8

Bake for 25-30 minutes, until the surface is firm to a gentle pressure. Do not switch the oven off as these will need to be baked again, but reduce the heat to 300°F.

Step 9

Let them cool slightly on the baking tray for at least 10 minutes, then use a serrated knife and gently slice into 1/2-inch pieces. Be very gentle when slicing, especially where the almonds are as they can crumble easily.

Step 10

Place the slices on a baking tray cut side down and return them to the oven for the second bake. Bake for about 10 minutes each side, total 20 minutes.