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Title: Almond Anise Biscotti (with variations)

1/3 C almond milk
2 T ground flaxseeds
3/4 C sugar
1/2 C canola oil
1/2 t vanilla extract
1/2 t almond extract
1 2/3 C all purpose flour or whole wheat pastry flour
2 T arrowroot powder
2 t baking powder
2 t aniseeds
1/2 t salt
1 C whole raw almonds

Preheat the oven to 350° F. Lightly grease a large cookie sheet.

In a large bowl, whisk together the almond milk and flaxseeds for about 30 seconds. Add the sugar, oil, and extracts, and mix until smooth. Sift in the flour, arrowroot, baking powder, aniseeds, and salt.

Just as a firm dough starts to form, knead in the almonds.

On the baking sheet, form the dough into a rectangle about 12 inches long and 3-4 inches wide. Bake for 28 minutes until lightly puffed; the top may also be slightly crackled.

Remove from the oven and allow to cool for 30 minutes, until very firm.

Turn up the oven heat to 375° F. Carefully transfer the baked dough to a cutting board. With a heavy, very sharp knife, slice the dough into 1/2 inch thick slices.

Set the slices on the cookie sheet on their cut sides and bake for 12-15 minutes. Cool and store in an airtight container.

VARIATIONS:

Orange Chocolate Chip: substitute orange juice for the almond milk, omit the aniseed and almond extract, and increase the vanilla extract to 1 tsp. Omit the almonds and add 2 Tbsp of packed, grated orange zest and 1/2 cup chocolate chips.

Cranberry Pistachio: Omit the aniseeds and almonds. Add 1/2 cup each dried cranberries and shelled pistachios.

Hazelnut: Omit the almonds and use hazelnuts.

From Veganomicon
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