Vegan Almond Biscotti

I made these for a dear friend, Jacqueline, who happens to work for Nick, to give to her cousin who got married recently.  I’m so happy I got to partake in a celebration of love, even on the smallest level.

INGREDIENTS

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup granulated (unbleached) sugar
4 Tbsp unsweetened applesauce
1 Tbsp olive oil
1/2 tsp pure vanilla extract
1/2 tsp almond extract
1/2 cup toasted almonds, coarsely chopped

DIRECTIONS

• Turn the dough out onto a lightly floured surface and shape into a large rectangle, about 3 inches wide and 3/4 of an inch thick.
• Bake for 25 minutes.
• Remove the oven, turn the temperature down to 300 degrees fahrenheit, and let cool on a wire rack for 10-15 minutes.
• Use a serrated knife to cut the biscotti into one-inch pieces.
• Return the pieces onto the cookie sheet and bake for additional 8-10 minutes on each side, depending on your desired crispness.
• Cool completely.

• Preheat the oven to 325 degrees and line one cookie sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In a separate bowl or measuring cup, whisk together the sugar, applesauce, oil, and both extracts.
• Pour the wet ingredients into the dry ingredients and gently stir them together.
• When the ingredients are almost combined, add the toasted almonds and knead the mixture together with your hands until the ingredients are combined.