Vegan Biscotti Recipe

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt.

Stir in the chopped almonds.

In a separate bowl, whisk together the melted coconut oil, almond milk, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until a dough forms.

Divide the dough in half and shape each half into a log, about 12 inches long and 1 inch wide.

Place the logs onto the prepared baking sheet, leaving space between them.

Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown.

Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).

Using a sharp knife, cut the logs into ½ inch thick slices.

Place the slices back onto the baking sheet and bake for an additional 10-15 minutes, turning halfway through, until the biscotti are crisp and dry.

Remove from the oven and let cool completely before serving.