Almond Biscotti

 Almond Biscotti (Gilbert, AZ style)

• 2 3/4 c all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 1/4 c sugar
• 1/2 c vegan butter, melted
• 2 tsp almond extract
• 3 Tbsp egg substitue
• 1 1/2 c roasted almonds, coarsely chopped or sliced almonds

Instructions

1. Combine egg substitute or ground flax with water (per instructions) to get the equivalent of 3 eggs. 
2.  In a medium bowl, whisk together the flour, baking powder and salt
3. In a large bowl, mix together sugar, butter, almond extract until just smooth. 
4. Slowly beat in egg substitute. Add flour mixture and almonds and is until just incorporated - do not over mix. 
5. Cover dough and refrigerate for 1 hour, or overnight.
6. Preheat oven to 350 degrees. Divide dough in half and shape into two 12x2 inch logs, they should be about 1" thick. Place on parchment paper lined baking sheet. 
7. Bake until just golden around edges and firm to the touch, 25-30 minutes.
8. Transfer loaves to a cooling rack and allow to cool completely.
9. Using a serrated knife, cut the logs into 1/2" thick slices. Arrange biscotti in a single layer on the baking sheet. Bake until dry and crisp 18-22 minutes. Cool completely on the baking sheet. 
10. Store biscotti in an airtight container at room temp for up to 2 weeks.