Ingredients
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⅓ cup unsweetened Almond Milk
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2 tablespoons ground Flax Seeds
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¾ cup organic Sugar
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½ cup Canola Oil
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½ teaspoon pure Vanilla Extract
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½ teaspoon Almond Extract
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1⅔ cups all-purpose Flour
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2 tablespoons Arrowroot Powder
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2 teaspoons Baking Powder
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2 teaspoons Aniseeds
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½ teaspoon Salt
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1 cup whole raw Almonds
Directions
This is the classic twice-baked Italian cookie not overly sweet, bursting with toasted almonds or chocolate or spices, with a defined crunch. It seemed like everyone in the 2000s was making biscotti, and we were (and still are) no exception. These flavorful and supercrunchy biscotti are ideal treats for tea time, coffee breaks, or packing into lunch boxes, especially lunch boxes for grown-ups. And, of course, these hold up perfectly when dipped into tea, a rainbow unicorn sparkling coconut milk latte, or whatever the drink of the moment may be. Try some of the variations as well, such as the Orange-Chocolate Chip and Cranberry-Pistachio.
Steps
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1
Done
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Preheat the oven to 350°F and line two large cookie sheets with parchment paper. |
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2
Done
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In a large bowl, whisk together the milk and flaxseeds for about 30 seconds. Add the sugar, oil, and vanilla and almond extracts and mix until smooth. Sift in the flour, arrowroot, baking powder, aniseeds, and salt. |
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3
Done
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Stir to mix all the ingredients and, just as a firm dough starts to form, knead in the almonds. Knead the dough only briefly. Some of the almonds might pop out; just push them back in. |
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4
Done
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On the prepared cookie sheets, form the dough into a rectangle about 12 inches long and 3 to 4 inches wide. Bake for 26 to 28 minutes, or until slightly puffed and firm; the top may also be slightly crackled, which is okay. |
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5
Done
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Remove from the oven and allow to cool on the pan for 30 minutes, until very firm. |
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6
Done
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Increase the oven temperature to 375°F. Lift up the edges of the parchment paper and carefully transfer the baked dough to a cutting board. With a very sharp knife, slice the dough into ½-inch-thick slices. The best way to do this is in one motion, pushing down; don’t saw the slices off (and don’t use a serrated knife) or the slices could crumble. Be gentle when handling the biscotti at this time, as they are delicate. |
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7
Done
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Set the slices, on their cut side, on the cookie sheets, and bake for 12 to 15 minutes, or until your desired level of brownness and crispness is achieved. It’s not necessary to flip these biscotti during the second baking. However, if you feel confident in your biscotti-making ability and want really crisp, firm cookies, try flipping them once during the middle of the second baking. Our fingers are made of asbestos, so we use those, but most normal people just use a small spatula. |
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8
Done
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Let cool for a few minutes on the cookie sheets before transferring the slices to a wire cooling rack. When completely cool, store in an airtight container. |
