Vegan Almond Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
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
Preheat oven the 325.
Lightly oil two cookie sheets.
Use double layer shiny ones, if you have them.
If yours are very black, line them with foil.
In a large bowl, whisk together the flours, baking powder, and salt.
Ina medium bowl, whisk together the sugar, applesauce, oil (1TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
Stir the sugar mixture into the flour mixture, add the nuts, and finish mixing with your hands.
With floured hands, shape the dough into two 3-inch wide"logs" about 3/4 inch thick, with the ends squared off.
Place these on the cookie sheets.
Bake the logs for about 25 minutes.
Remove the pans and reduce the oven heat to 300F.
Cool the logs on a rack for 15 minutes.
cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
Place the slices cut side down on the cookie sheets.
(you can remove the foil, if using.) Bake 5-10 minutes, or until golden on the bottom.
Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
Cool on racks, then store airtight for up to two weeks.
recipe makes 40 biscotti.
Number of Servings: 40
Recipe submitted by SparkPeople user SEESKO.
Lightly oil two cookie sheets.
Use double layer shiny ones, if you have them.
If yours are very black, line them with foil.
In a large bowl, whisk together the flours, baking powder, and salt.
Ina medium bowl, whisk together the sugar, applesauce, oil (1TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
Stir the sugar mixture into the flour mixture, add the nuts, and finish mixing with your hands.
With floured hands, shape the dough into two 3-inch wide"logs" about 3/4 inch thick, with the ends squared off.
Place these on the cookie sheets.
Bake the logs for about 25 minutes.
Remove the pans and reduce the oven heat to 300F.
Cool the logs on a rack for 15 minutes.
cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
Place the slices cut side down on the cookie sheets.
(you can remove the foil, if using.) Bake 5-10 minutes, or until golden on the bottom.
Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
Cool on racks, then store airtight for up to two weeks.
recipe makes 40 biscotti.
Number of Servings: 40
Recipe submitted by SparkPeople user SEESKO.
Nutritional Info Amount Per Serving
- Calories: 59.1
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 79.8 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.2 g
- Protein: 1.9 g