BiscottiContributed by: Sarah House for Bob's Red Mill Test KitchenVegan Biscotti perfect with your steaming hot cup of coffee or hot chocolate. Lactose Free, Soy Free, Vegan.
DirectionsStep 1Preheat oven to 375°F and oil a baking sheet or line with parchment paper.Step 2In a small bowl, combine flaxseed meal and water and let sit 5 minutes.Step 3Combine flours, evaporated cane juice, almonds, anise, baking powder, baking soda, salt and cinnamon. Add flaxseed meal mixture, vanilla, orange juice and orange zest and knead until moistened. This is a very thick dough.Step 4Gather dough together on the baking sheet and shape into a 12 x 3 inch log. Bake until firm and golden-brown, about 30 - 35 minutes. Let cool at least 30 minutes.Step 5Reduce oven to 250°F. Transfer the loaf to a cutting board and slice crosswise into 1/4-inch slices using a serrated knife. Place slices, cut side down, onto a clean baking sheet. Bake 15 minutes then flip each slice over and bake until lightly golden, about 15 minutes. Let cool completely.Step 6Melt the chocolate and oil over a double-boiler or over very low heat until smooth. Remove chocolate from heat and dip half of each biscotti in chocolate. Let the extra chocolate drip off the biscotti and then lay on waxed or parchment paper until set.Makes 1-1/2 dozen. Notes*Evaporated cane juice makes a great crunchy, crusty exterior. For a smoother biscotti, grind the evaporated cane juice into a finer powder using a clean spice/coffee grinder or food processor. |
 Servings: 18 Rating (Not yet rated) Products Used in this Recipe
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