Vegan Biscotti

Step 1

Warm oven to 350 degrees.

Step 2

Spread your almonds onto a baking sheet. Bake for 5-7 minutes to lightly toast. this helps bring out the almond flavor.

Step 3

Remove almond from the oven and roughly chop. Set aside.

Step 4

In a large mixing bowl, combine the wet ingredients. Then stir in the dry ingredients until a wet dough is achieved. You want it nice and wet, yet just dry enough to delicately handle. It will be sticky, but dry enough to mold into "logs."

Step 5

Scoop half of the bowl of dough onto parchment paper on the baking sheet. Form into a log. The width of the log will determine how long your biscotti are. I did mini biscotti. My log was about three inches wide and 8 inches long. Repeat with the second half of dough.

Step 6

Place your logs in the oven and bake at 350 degrees for 30 minutes.

Step 7

Remove baking sheet from the oven. Allow the logs to cool until the tops are cool to touch and logs sliceable.

Step 8

When logs are cool enough to slice into - cut the pieces of biscotti. Thickness can vary! I did about an inch wide. Continue until both logs are cut into cookies.

Step 9

Arrange the cookies back on the baking sheet.

Step 10

Bake again at 350 degrees for about 10-20 minutes. The longer you bake them, the crispier (and darker) they will get. Do not overbake and dry them out too much! NOTE: They will crisp up as they cool.

Step 11

Optional step: After cookies cool, you have the option of melting chocolate via a double broiler and dipping the biscotti in chocolate. Sprinkle tops with chopped almonds. Coarse sea salt is another nice accent!

Step 12

Store biscotti in a sealed container on the counter for up to a few days. Store for longer periods in the fridge or freezer.