Preheat the oven to 325 degrees F (160 degrees C). Line a baking pan with parchment paper.
Almonds (3/4 cup)
. Whisk together
Ground Flaxseed (2 Tbsp)
Water (1/3 cup)
and set aside.
Coconut Oil (1/2 cup)
for 3-5 minutes in a base of a kitchen aid, or with electric hand beaters.
Granulated Sugar (3/4 cup)
beat for another minute. Add flax-egg, 1 1/2 Tbsp zest from the
Anise Extract (1 tsp)
. Beat another minute.
In a separate bowl, whisk together
All-Purpose Flour (1 1/2 cups)
Whole Wheat Flour (1 cup)
Baking Powder (1/2 Tbsp)
Salt (1/4 tsp)
Slowly add dry ingredients to wet. When almost combined, add chopped almonds and mix until just incorporated. If dough is not sticking together, add
Almond Milk (2 Tbsp)
one tablespoon at a time.
Mold dough into two logs, each about 2 inches wide and 1 inch thick. Bake in your preheated oven for 30 minutes (don't turn off the oven when you take the logs out!).
Cool for 5-10 minutes.
Cut the end off each dough log, diagonally. Proceed to cut each log into 1/2 inch slices, following the first diagonal cut. Lay the biscotti on a parchment lined sheet and bake for 10-15 more minutes.
Flip them over and bake another 10-25 minutes. Let cool completely on a wire rack.
If dipping biscotti in chocolate, melt
Vegan Dark Chocolate Chips (1 cup)
Coconut Oil (1 cup)
Dip up to 1/2 of each biscotti in melted chocolate and lay on wax paper. Allow to sit for up to an hour to harden, or put in the fridge to speed up the process. Serve and enjoy!