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Title: Chocolate Hazelnut Biscotti

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 T instant espresso
1 1/2 C all purpose flour or whole wheat pastry flour
1/3 C unsweetened cocoa powder
2 T arrowroot powder
2 t baking powder
1/2 t salt
1 C whole raw hazelnuts

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

In a large bowl, whisk together the almond milk and flaxseeds. add the sugar, oil, extracts, and espresso, and stir until smooth. Sift in the flour, cocoa powder, arrowroot, baking powder, and salt. Just as the dough comes together, knead in the hazelnuts. Dough will seem quite gluey and wet.

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.

From Veganomicon
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