Biscotti

Prep Time: 25

Cook Time: 25

Second Bake: 10

Total Time: 1

Servings: biscotti

Preheat the oven to 340°F or 170°C.
To a bowl, add ⅓ cup almond milk, ⅓ cup vegetable oil, ½ cup sugar, ¼ cup powdered sugar, 1 teaspoon lemon zest, 1 teaspoon orange zest, and 1 teaspoon vanilla extract.
Whisk until well combined.
Stir in ¾ cup almonds.
Add 2 cups all-purpose flour, 1½ teaspoon baking powder, and 1 pinch salt.
Mix with a spatula until you get a dough.
Transfer the dough to a lightly dusted worktop and knead with your hands for a minute.
You want a compact dough ball without over-kneading.
Cut the dough into two parts and shape each into a long, flat log.
Arrange the two logs on a baking sheet lined with parchment paper.
Bake for 25 minutes at 340°F or 170°C then let cool down for 20 minutes.
Cut the logs diagonally into the classic biscotti shape. Use a serrated knife or bread knife.
Put back on the tray, flat on the cut side, and bake for 10 minutes or until golden.
Let cool down completely before serving.

SUBSTITUTIONS

Almond milk: you can substitute any other milk.

Vegetable oil: you can use olive oil, avocado oil, sunflower oil, or canola oil.

Sugar: white caster sugar is best.

Powder sugar: substitute regular caster sugar.

Vanilla extract: you can substitute the seeds in a vanilla pod.

All-purpose flour: you can substitute cake flour. We haven't tested gluten-free flour but it should work.

Almonds: substitute hazelnuts, dark chocolate chips, or dried cranberries.

STORAGE

Make ahead: biscotti are the perfect recipe to make ahead as they keep well for weeks. You can even give them as a Christmas present.

Room temperature: Store in a tin box, glass jar, or airtight container in a cool and dry spot for 2 -3 weeks.

Add a piece of bread to the container with the biscotti. It will absorb excess moisture, leaving the cookies crunchy for longer.

Nutrition information is an estimate for 1 piece out of 34.