Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
rutababy, 06/27/07
BiscottiIngredients (use vegan versions): 1 3/4 cups of flour (half light spelt and half whole spelt are my favourite)
2 teaspoons baking powder
3/4 cup pistachios or almonds; try dried fruits/raisins for a reduced-fat recipe
2 tablespoons flax seeds & a bit of water (but not "flax eggs")
3/4 cup maple syrup or cane sugar*
1/3 cup melted vegan soy butter or vegetable oil*
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1-1/2 teaspoons grated orange rind
soy milk for browning
Directions:*Use a liquid with a solid, i.e. cane sugar goes with oil, and maple syrup with the soy butter.
Preheat oven to 350F.
Get a big bowl! In it, combine the flour and baking powder; stir in the nuts or dried fruits.
In a separate bowl, whisk together the wetness of the flax seeds, chosen sweetener (cane sugar or maple syrup), chosen oil (soy butter or vegetable oil), vanilla, almond extract and orange rind until thoroughly emulsified.
Make a well in the dry ingredients. Stir the wet into the dry until soft, sticky dough forms.
Transfer the dough to a lightly floured work surface; with hands, form into smooth ball. Divide the dough in half, rolling each into 30cm-long logs. Transfer each to its own ungreased baking sheet. Brush the top of each log with a bit of soymilk for aesthetics.
Bake at 350F for 20 min. Remove from oven and allow to cool on the baking sheet placed on top of a cooling rack for 5 min.
Transfer each log to cutting board. With a sizable and sharp knife, make firm cuts on a diagonal at about every 2cm. Stand the cookies back up (sideways) on the baking sheets, and return to oven for 20-25 minutes longer, or until golden. Do not overcook!!!
Remove to rack and let cool.
Eat cookies - they last up to two weeks when stored in an air-tight container.
Serves: two dozen cookies
