Vegan Almond Biscotti
These twice-baked cookies have a balanced sweetness and nuttiness that perfectly complement a cup of coffee or tea at any time of the day.
Makes 20 servings
Ingredients
- ½ c vegan butter
- 1 c sugar
- 2 flax eggs *see notes
- 1 tsp vanilla extract
- 2 tsp almond extract
- ½ c unsweetened soy milk
- 3 c all-purpose flour
- 2 tsp baking powder
- pinch of salt
- ½ c almonds
Instructions
- Preheat your oven to 350℉ and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, cream the butter and sugar together until light and fluffy, about 2-5 minutes.
- Whisk in the flax eggs, extracts, and milk until just combined.
- Sift the flour, baking powder, and salt into the bowl and stir until just combined.
- Fold in the almonds then turn out onto a lightly floured surface and briefly knead until the dough comes together.
- Cut the dough into two equal pieces then shape into logs on your baking sheet. Press flat until it’s about 2 in wide and ½ in thick.
- Bake for 30 minutes, until it starts to turn golden brown, then remove from the oven to let cool.
- Once cool, cut diagonally with a serrated knife. You should get 10 cookies per log if you make them 2/3 in thick.
- Return the now-cut pieces to the baking sheet laying cut-side down and bake for 10 minutes at 350℉. After 10 minutes, flip the cookies and bake for an additional 10 minutes.
- Let the cookies cool completely on a wire rack then enjoy!
Nutrition
For one serving: Calories: 155 cal | Carbohydrates: 25 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.3 g | Sodium: 107 mg | Potassium: 42 mg | Fiber: 1 g | Sugar: 10 g |