Almond Biscotti Cookies (Vegan)

Almond Biscotti Cookies are not quite biscotti – that tends to be dry – and not quite a cookie – that tends to be very sweet – which makes them the perfect treat for someone who prefers an insanely delicious snack that falls between these two categories of sweets. Moist and slightly sweet, Almond Biscotti Cookies are vegan but are not a “health” food owing to the inclusion of canola oil and sugar but they are worth it. That these cookies are super easy to make is an added bonus!

These cookies disappear quickly. The recipe is easily doubled (note: the standard recipe below makes about 20-22 pieces). In terms of oil and sugar, each cookie has about 1 teaspoon of oil and 1 teaspoon of sugar. 

Almond Biscotti Cookies

Ingredients:

• 1/3 cup of unsweetened non-dairy milk (I use Milkadamia)
• 2 tablespoons flaxseed meal
• 1/2 cup sugar
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup whole wheat pastry flour
• 2/3 cup almond flour
• 2 tablespoons arrowroot powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole almonds, chopped and slivered

Directions:

Preheat the oven to 350 degrees.

Line a large cookie sheet with parchment paper.

In a small mixing bowl, whisk the non-dairy milk and flaxseed meal.  Add the sugar, oil, and extract. Whisk to blend.

In a medium-sized mixing bowl, whisk the flours, arrowroot, baking powder, and salt.

Pour the wet ingredients into the dry ingredients and gently blend (don’t overmix). The batter will be very moist. Add the almonds and blend to distribute the nuts.

Using a spatula, pour and shape the dough into a 16 inch by 4 inch (approximately) log.

Bake for 30 minutes.

Allow to cool for 30 minutes.

Adjust the temperature of the oven to 300 degrees.

Using a very sharp knife, slice 3/4 inch wide pieces. Some pieces will break or slightly crumble. Don’t worry about these crumbs and pieces. Continue until the log is cut up. Very gently, separate the pieces slightly leaving them standing so that both sides will bake evenly.

Bake for 25 minutes.

Allow to cool.

Transfer to an air tight container. Store the crumbs and broken pieces separately and use as a topping for yogurt or ice cream.

Makes about 20 pieces.

In closing, I want to give out a shout out to Isa Chandra Moskowitz who inspires me with her recipes.  My quest to make a whole grain moist, less sweet biscotti type cookie began with her recipe for Almond-Anise Biscotti in Veganomicon.  Numerous changes and attempts led me to the recipe listed above.