Preheat the oven to 325 degrees F (160 degrees C). Line a baking pan with parchment paper.
Chop the Almonds (3/4 cup). Whisk together Ground Flaxseed (2 tablespoon) and Water (6 tablespoon) and set aside.
Cream Coconut Oil (1/2 cup) for 3-5 minutes in a base of a kitchen aid, or with electric hand beaters.
Add white Granulated Sugar (3/4 cup) beat for another minute. Add flax-egg, 1 1/2 Tbsp zest from the Orange (1), and Anise Extract (1 teaspoon). Beat another minute.
In a separate bowl, whisk together All-Purpose Flour (1 1/2 cup), Whole Wheat Flour (1 cup), Baking Powder (1 1/2 teaspoon), and Salt (1/4 teaspoon).
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 tablespoon) 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), and 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!