Maple Almond Biscotti

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.


  • 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


  • 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

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