VEGAN ALMOND BISCOTTI
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
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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