Vegan Almond Biscotti

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups unbleached cane sugar
• 3/4 cup smooth unsweetened applesauce
• 1 -3 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups almonds, toasted and chopped

Recipe

• 1 preheat oven the 325°f.
• 2 lightly oil two cookie sheets.
• 3 use double layer shiny ones, if you have them.
• 4 if yours are very black, line them with foil.
• 5 in a large bowl, whisk together the flours, baking powder, and salt.
• 6 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.
• 7 stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.
• 8 with floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off.
• 9 place these on the cookie sheets.
• 10 bake the logs for about 25 minutes.
• 11 remove the pans and reduce the oven heat to 300°f.
• 12 cool the logs on a rack for 15 minutes.
• 13 cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
• 14 place the slices cut side down on the cookie sheets (you can remove the foil, if using).
• 15 bake 5-10 minutes, or until golden on the bottom.
• 16 turn the slices over and cook 5-10 minutes more, or until golden on bottom.
• 17 cool on racks, then store airtight for up to two weeks.