Vegan Almond Biscotti
Enjoy crisp vegan almond biscotti, crafted without eggs or dairy, with agave nectar replacing honey for sweetness.
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Instructions
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Preheat the oven to 350 F.
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In a bowl, combine flour, sugar, whole and ground almonds, baking soda, baking powder, salt, and cinnamon.
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In a separate bowl, mix agave, water, and extract.
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Add the wet ingredients to the dry mixture and mix until blended.
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Transfer dough to a floured surface; divide it in half and shape each portion into a 12x2x3/4 inch log.
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Place logs on a nonstick-sprayed baking sheet.
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Bake for 30 minutes; then remove and cool for 10 minutes.
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Slice logs diagonally into 1/2-inch pieces with a serrated knife.
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Arrange slices cut side up on the baking sheet and bake for 15 minutes.
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Cool completely on a wire rack.