Vanilla Almond Biscotti
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon Gathering Place fine Sea Salt
2⁄3 cup granulated sugar
1⁄3 cup coconut oil, slightly cooled
1 teaspoon Gathering Place Vanilla Extract, alternatively, you can use 1/2 teaspoon Vanilla Powder
- 1 teaspoon almond extract
- 1⁄3 cup unsweetened apple sauce, If you do not have apple sauce on hand, yoghurt works well, too!
- 1 cup sliced, raw almonds
Preheat the oven to 350 ºF. Line a large baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the sugar, oil, vanilla extract, almond extract and applesauce until well combined.
Add in the flour mixture in two batches and mix until just incorporated, then add in the sliced almonds.
Divide the dough in half and transfer to the prepared baking sheet. Wet your fingers (this way they won't stick to the dough), shape each half into a rectangle that is about 9 inches long, 3 inches wide and ½ inch thick, leaving several inches of space in between the two sections of dough. With wet fingers, smooth out the top and sides of each rectangle. If desired, sprinkle the tops with some coarse sugar. Bake for 25 minutes, then remove from the oven and let cool for about 10 minutes. Meanwhile, reduce the oven temperature to 325 ºF.
After the 10 minutes are up, use a sharp knife to cut the dough crosswise into ¾ inch thick slices.
Return to the oven and bake for another about 25 to 30 minutes, until the biscotti feel mostly dry and are golden brown. They may feel a bit moist in the centers, but will continue to dry out further as they cool down. Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Enjoy!