Vegan Italian Biscotti: Best Cookies for Coffee

Prep Time:15

Cook Time:35

Fridge:1

Total Time:1 50

Equipment

Ingredients

3 tbsp ground flax seed
1/2 cup olive oil highly recommend organic, extra virgin
1 cup white sugar preferable organic
2 tbsp pure anise extract
2 1/4 cups all-purpose flour preferably organic
2 tsp baking powder preferably aluminum-free
1 pinch sea salt

Instructions

Preparation:

In a small bowl, measure out the ground flax and add 1/2 cup of filtered water. Stir until combined. Set aside to thicken.
Measure out the flour and then sift it together with the baking powder and sea salt, into a medium bowl.

Instructions:

In a large bowl add the olive oil and sugar. Combine well, using the electric mixer, until smooth. Scrape down the sides of the bowl occasionally to blend completely.
Add the flax mixture and anise extract and blend well.
Add the sifted flour mixture gradually, blending each time until just combined.
NOTE: Toward the end, you will need to hand blend the remaining flour using your spatula, as the dough will be too heavy and thick for the electric mixer.
NOTE: Do not blend for a long period of time, as this will make the cookies tough. Just enough to get all of the ingredients combined smooth.
Cover and place the dough in the fridge for 1 hour.
Preheat the oven to 350°F, and place the oven rack on the 1st or 2nd lower shelf.
Once chilled, take the dough out of the fridge and shape into a medium size loaf, approximately 8-10 inches long.
Put the loaf onto the baking sheet/pan and place it in the oven.
Bake for approximately 40-45 minutes, until the loaf has turned a nice golden color.
Once the loaf has cooked, take out of the oven and let it cool to the touch.
Once the loaf is cool enough to handle, place it on a cutting board and slice the loaf into approximately 1/2" pieces (cookies).
Place the cookies back onto the baking sheet/pan, set the rack in your oven on the middle shelf, and let the cookies toast for 6-8 minutes on each side, until they are golden brown and cooked through completely.
NOTE: This is an important step, and assures that the biscotti stays crunchy but dense on the inside.
Once toasted, take the cookies out of the oven and place them on a cooling rack to cool completely.
ENJOY!

Notes

Toasting the cookies is important. This step helps to keep the biscotti cookies crunchy but with a nice dense texture on the inside. So don't skip this step.
Be very careful and take your time when you are cutting the loaf into cookies. It will tend to crumble a bit on the edges if you move too fast. This cookie dough has zero eggs in it so there is no real tough binder, therefore you must cut the loaf slowly.
You will see that the cookies may not be 100% done on the inside when you cut the loaf. This is perfectly okay, as you will proceed to the second step of toasting them on each side in the oven. This will finish up the cooking process.
These cookies will stay fresh for about one week if they are stored in an airtight glass storage container.
You can store them on your kitchen counter or in the fridge if you prefer.
These cookies are easy to double or triple, so if you want to make a larger batch, feel free to do so!
You can also store these cookies in the freezer to eat at a much later date, as long as they are stored in a freezer safe container. These cookies will last in the freezer up to 6 months.
When you do take them out of the freezer to enjoy, just place them on a rack to defrost first for an hour or so before eating.

Nutrition

Servings: cookies

Calories: 205kcal