VANILLA ALMOND VEGAN BISCOTTI
Soaked perfectly, these easy vegan vanilla and almond biscotti are crunchy, crunchy, and hard to resist! And you'd never suspect that no dairy or egg was involved.
2 cups all-purpose flour
1 and a half teaspoons of leaven
½ teaspoon of fine sea salt
⅔ cup of refined cane sugar or sugar
⅓ cup of melted copra oil , cool briefly *
1 teaspoon vanilla
1 teaspoon flavorer
⅓ cup unsweetened applesauce, at temperature **
1 cup raw almond slices
frothy or coarse sugar, for sprinkling (optional)
1.Preheat oven to 350 ° F. Line an outsized baking sheet with parchment paper and put aside .
2.In a medium bowl, beat together flour, leaven and salt. during a large bowl, beat sugar, oil, vanilla , flavorer and applesauce until combined. Add the flour mixture in two groups and stir until combined, then add the almond slices.
3.Divide the dough in half and transfer to the prepared baking sheet. Using wet fingers, shape each half into rectangles about 9 inches long, 3 inches wide, and ½ inch thick, leaving a couple of inches of space between the 2 halves of the dough.
4.With wet fingers, flatten the highest and sides of every rectangle. If desired, sprinkle the highest with coarse sugar.
5.Bake for 25 minutes, then remove from oven and let cool for about 10 minutes.
6.Meanwhile, reduce the oven temperature to 325 ° F.
7.After the ten minutes have passed, use a pointy knife to chop the dough into inch-thick slices. 8.Balance the slices vertically on the pan with the spaces between them.
9.Return to the oven and bake for an additional 25 to half-hour , until the biscotti are nearly dry and golden. they'll look a touch wet within the middle, but will still dry out when cold.
10.Let it cool for about 5 minutes on a baking sheet, then transfer it to a wire rack until completely cool.