Emulsifier Free Vegan Almond Biscotti
Total time1 hr 25 min
Prep time20 min
Cook time50 min
4.5(13)
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Learn more →Ingredients
24 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the dough
- 2 cups all-purpose flour
- ¾ cup organic cane sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ⅓ cup olive oil
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup whole raw almonds
- 1 tbsp plant-based milk
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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