Vegan Almond Biscotti Recipes

VEGAN ALMOND BISCOTTI

Vegan Almond Biscotti image

I loved biscotti before I became vegan, so I was thrilled when I found this version in "Nonna's Italian Kitchen", a vegan Italian cookbook.

Provided by Bixer

Categories Dessert

Time 1h15m

Yield 40 biscotti

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 97.9, Fat 3.2, SaturatedFat 0.3, Sodium 74.2, Carbohydrate 16, Fiber 1.2, Sugar 8.2, Protein 2.2

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