Almond-Anise Biscotti

This delicious recipe from Veganomicon cookbook is one of my favorites. The combination of anise and almonds is absolutely amazing.

1/3 cup almond or soy milk
2 tbsp. ground flaxseeds
3/4 cup sugar
1/2 cup oil
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 2/3 cups all-purpose flour or whole wheat pastry flour
2 tbsp. arrowroot powder
2 tsp. baking powder
2 tsp. aniseeds
1/2 tsp. salt
1 cup whole, raw almonds

Preheat the oven to 350 degrees F. and lightly grease a large baking sheet.

Whisk together the almond milk and flaxseeds for about 30 seconds. Add the sugar, oil, and extracts, and mix until smooth. Stir in the flour, arrowroot, baking powder, aniseeds, and salt. Add almonds last and stir until just combined.

Form the dough into a rectangle on the baking sheet about 12 inches long and 3 to 4 inches wide. Bake for 28 minutes until lightly puffed. Then remove from oven and let cool for 30 minutes or until you can slice the biscotti without it crumbling.

Turn the oven temperature up to 375 degrees F. When biscotti is cooled, cut into 1/2 inch slices using a sharp knife. Avoid using a serrated knife because this can cause the biscotti to crumble. Set the cut slices back on the backing sheet cut sides up. Bake another 12 to 15 minutes or until the desired level of crispness is achieved.