Saturday, August 7, 2010
Here you go.
I like biscotti. It's great with tea or a coffee substitute for dipping. Here is my vegan adaptation of this Italian twice baked cookie. I am trying to get better at offering you measurements since I cook and bake by eye. This makes about 2 dozen biscotti.
Sonia's Almond Biscotti
3/4 C. Whole wheat flour
3/4 C. All purpose flour (unbleached)
1/2 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons applesauce
11/2 tablespoons olive oil
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3/4 slivered almonds
I start by preheating the oven to 350 and lining a couple baking sheets with parchment paper.
Then in a large bowl I mix the first 4 ingredients. In another bowl I will mix all the remaining ingredients except for the almonds. Your next step is to combine the ingredients from both bowls into the large mixing bowl. After well mixed dust your hands with flour and shape the dough into a log that is about 4" wide and 1" thick and place on the cookie sheet.
Bake this in the oven for about a half-hour. You want them to be firm when you touch them.
At this point take them out of the oven but don't turn the oven off.
You will let the biscotti cool for about 15 minutes. Then cut them crosswise into 1/2" slices. Though not necessary I like to replace the parchment paper with a new sheet and then lay the sliced biscotti cut side down and bake again for another 10 minutes. Then flip them over and brown the other side for about 5 more minutes.
Ready to eat!
...and how wonderful does your home smell now?