heartcore (heartttcore) wrote in vegancooking,

Almond Biscotti

Firstly, you should all go buy Vegan Italiano by Donna Klein. Right now. It's excellent. (Lots of good fruit and veggie recipes, stuff that's pretty easy to make, delicious etc.)

3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 tbsp. baking powder
1/4 tsp. salt
3/4 cup sugar
6 tbsp. apple sauce
1 1/2 tbsp. canola oil
1/2 tsp. vanilla extract
1/2 tsp. almond extract
3/4 cup slivered almonds

Preheat oven to 350F (175C). Line a standard baking sheet with parchment paper.

In a large bowl, mix together flours, baking powder and salt. In a separate bowl, combine all the other ingredients except the almonds. Add the sugar mixture and almonds to the flour mixture. Finish mixing with your hands until thoroughly combined.

With floured hands, shaped the dough into one 3-inch wide log, about 3/4" thick, and transfer to baking sheet. Bake for about 25 minutes, or until firm to the touch. Remove from oven and let cool for 15 minutes. Decrease the oven temperature to 300F (150C).

Using a sharp knife, cut the cooled log crosswise into half-inch wide slices (cutting the short way, not the long way. I made that mistake the first time I made these -- I'm a visual learner, so I kind of got confused by the "crosswise" thing -- and then I couldn't figure out why it was taking so long to bake.) Remove the foil and place the slices cut-side down on the baking sheet. Bake 7-10 minutes or until the bottoms are just golden. Flip them over and bake another 5-8 minutes or until bottoms are completely golden.


Nutritional info:
Each cookie is 105 calories (presuming you make 20 cookies), 2g. of protein, 4g. of fat, 0 g. satuarted fat.
Tags: desserts-biscotti
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