One Bowl Vegan Biscotti

Vegan biscotti

Ingredients for 10 big slices or small 20 slices

300g dinkel (Type 603)

100g raw cane sugar

10g sesame seeds

10g flax seeds

90g Apple puree

50g EV olive oil

80g Almonds

1/2 tsp bitter mandel flavor(Edeka's)

1tsp vanilla extract

1 heaping tsp Baking powder

A pinch of salt

STEP 1

Roast almond for a few minutes.

Let them cooled.

STEP 2

Just mix everything in a big bowl.

(Preheat oven for 200℃)

STEP３

Form a solid loaf on a baking sheet.

This first image is a bad example.

These exposed almonds can get burned easily.

This is the ideal surface of the dough↓

Covering the nuts and creating shallow slits on the dough will help the next steps.

This is about 1,5 cm wide.

STEP 4

Bake first at 190℃ for 20-25mins

(At my place it is 20mins on the middle rack of oven.)

Pause baking while they are still soft but the surface is browned.

STEP 5

Slice biscotti carefully. This is the most difficult part.

How to slice the biscotti without crumbling.

Slice the half baked dough carefully with a bread knife.

Don't slice them like" chopping a hard carrot" all the way.

It's so delicate.

The best way is to slice 80% of the them just like you slice a sushi roll ,

or just like you saw a wood slowly.

Then cut the rest (the 20% of the very bottom edge of the dough ) vertically ,

just like how you chop a carrot.

Wash the knife clean as it gets sticky in the process.

STEP 6

Place the cut biscotti on the baking sheet again.

STEP７

Bake one more time at 170 ℃ for 15 mins

STEP 8

Let them cool for at least 20minutes after baking for the crunchiest result.

I also sometimes replace almonds with just 30g of crushed hazelnut.

The dough making process becomes even easier if you are not adding whole almonds. Either way it is very tasty.

Enjoy your biscotti with a warm cup of coffee :)