What to do on a rainy weekend? Bake up some biscotti and sit on the couch with a cup of hot chocolate of course! This recipe uses Nasoya Silken Style Creations to replace the eggs so it is a vegan biscotti recipe.
Ingredients:
- Flour: 2 cups
- Fine yellow cornmeal: 3/4 cup
- Baking powder: 1.5 tsp
- Sliced almonds: 1/4 cup
- Salt: 1 tsp
- Nasoya Vanilla Silken Style Creations: 1 cup
- Orange zest: 1 orange’s zest or at least 1 tbsp
- Maple syrup: 1/4 cup
Directions:
- Combine everything together except the maple syrup
- Form the dough into 2 loaves, about 4 inches wide and 10 inches long
- Bake the dough for 35 minutes at 350 degrees
- Take out the dough and slice the cookie diagonally
- Put the individual slices cut side down on the cookie sheet and bake again for 20 min
- After the cookies cool down, use a pastry brush and brush one side of each cookie with maple syrup and enjoy
by Ting
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