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Vegan Italiano by Donna Klein

Biscotti are Italian twice-baked cookies, which are typically dunked in coffee or wine, but these are delicious all on their own.
Makes About 20 Cookies

• 3/4 cup whole wheat flour
• 3/4 cup unbleached all-purpose flour
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 6 tablespoons sweetened applesauce
• 1 1/2 tablespoons canola oil
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 3/4 cup slivered almonds

Preheat the oven to 350F (175C). Line a standardsize baking sheet with foil or parchment and set aside.

In a large bowl, mix together the flours, baking powder, and salt until thoroughly combined. In a medium bowl, whisk together the sugar, applesauce, oil, and extracts. Add the sugar mixture and almonds to the flour mixture, stirring to combine. Finish mixing with your hands until thoroughly combined.

With floured hands, shape the dough into 1 (3-inch wide) log about 3/4 inches in thickness and transfer to prepared baking sheet. Bake on the center rack 25 minutes, or until firm to the touch. Remove the baking sheet from the oven and let cool 15 minutes. Decrease the oven temperature to 300F (150C).

Using a sharp knife, carefully cut the cooled log crosswise into 1/2-inch-wide slices. Remove the foil and place the slices, cut-side down, on the baking sheet. Bake about 7 to 10 minutes, or until the bottoms are just golden. Turn the slices over and bake 5 to 8 minutes, or until bottoms are golden. Using
a spatula, transfer to a wire rack and let cool completely.

Store in airtight containers up to two weeks, or freeze.

Per Serving (Per Cookie)
Calories 105; Protein 2g; Total Fat 4g; Sat. Fat Og; Cholesterol 0mg; Carbohydrate 16g; Dietary Fiber 1 g; Sodium 55mg

VARIATION: To make Anise Biscotti: Omit the vanilla extract and add 1/2 tablespoon ground anise seed.


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