Vegan Almond Biscotti

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

Directions

1. 1

   Preheat oven the 325°F.

2. 2

   Lightly oil two cookie sheets.

3. 3

   Use double layer shiny ones, if you have them.

4. 4

   If yours are very black, line them with foil.

5. 5

   In a large bowl, whisk together the flours, baking powder, and salt.

6. 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. 7

   Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.

8. 8

   With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off.

9. 9

   Place these on the cookie sheets.

10. 10

    Bake the logs for about 25 minutes.

11. 11

    Remove the pans and reduce the oven heat to 300°F.

12. 12

    Cool the logs on a rack for 15 minutes.

13. 13

    Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.

14. 14

    Place the slices cut side down on the cookie sheets (you can remove the foil, if using).

15. 15

    Bake 5-10 minutes, or until golden on the bottom.

16. 16

    Turn the slices over and cook 5-10 minutes more, or until golden on bottom.

17. 17

    Cool on racks, then store airtight for up to two weeks.