Ingredients

• 1 cup - almonds, chopped really small
• Whisk together in a bowl:
• 3 cups - whole-wheat pastry flour (can substitute with all-purpose)
• 2.5 tsp - baking powder
• 1/4 tsp - salt
• In a bowl, mix on medium speed with a hand mixer or a stand mixer:
• 1 cup - canola or other flavorless vegetable oil
• 1 cup - sugar
• Add to the bowl:
• 3/4 cup - silken tofu
• 1 tbsp - vanilla extract

How to Make Crunchy Almond Biscotti

• After mixing the oil, sugar, tofu and vanilla until well-blended, add the flour mixture to it gradually, until the dough comes together.
• Add the almonds and stir to mix.
• Shape the dough into two logs, about 10-12 inches in length and about 2 inches wide. Flatten the logs slightly.
• Place on a greased cookie sheet, preferably covered with parchment paper, and bake at 350 degrees for about 30 minutes.
• Keep the cookie sheet on a rack to cool. When the logs are cool enough to handle, transfer each log to a cutting board and, with a sharp, serrated knife, cut on a diagonal into 1/2-inch-thick slices.
• Lay the slices flat on the cookie sheet and return to the oven.
• Bake 15-20 minutes. The biscotti should feel almost firm to the touch. Transfer them to a rack to cool.
• Recipe courtesy: Holy Cow Vegan