Vegan Vanilla Biscotti

Ingredients

Makes 16 biscotti

2 cups / 8.8 oz / 250 gr whole wheat flour whole wheat flour

2 tablespoons flax seeds

½ cup / 3.5 oz / 100 gr firmly packed brown sugar

¾ cup / 175 ml vanilla almond milk (or soy milk)

2 teaspoon baking powder

½ teaspoon fine grain sea salt

2 teaspoons vanilla extract

Vegan chocolate for dipping or drizzling as desired (at least 2 oz)

Directions

Preheat oven 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper. Set aside.

Place flax seeds in a grinder (or a blender) and process into a very fine powder. Transfer to a large bowl, whisk almond milk, mixing for about 30 seconds. Add the sugar and vanilla extract until smooth. Sift in the whole wheat flour, salt and baking powder. Stir to mix until a dough comes together. The dough might result dry, with the ingredients not binding properly. If so, add some almond milk, one tablespoon at a time, until it comes all together. Knead very briefly to form a stiff dough.

On the baking sheet, form the dough into a rectangle about 12 inches long 3 to 4 inches wide.

Bake for 30 minutes, until lightly puffed; the top may also be slightly crackled.

Remove from the oven, allow to cool for 10 minutes.

Transfer the baked dough to a cutting board. With a heavy, very sharp knife (or use a serrated knife), slice ½-inch thick slices. The best way to do this is in one pushing-down motion; don’t saw the slices off or the slices could crumble. Be gentle when handling the biscotti at this time, they are delicate.

Set the slices on the cookie sheet cut side down and bake for 20 minutes (flipping the biscotti at the 10-minute mark) until your desired level of brownness and crispness is achieved.

Remove from the oven and cool for a few minutes on the baking sheet before transferring the slices to a cooling rack. When completely cool, dip or drizzle with chocolate as desired.