Vegan Biscotti [DF/V]
Serving Size : 36 cookies
Ingredients
3/4 cup silken tofu
1/2 cup brown rice syrup
1/3 cup canola oil
2 each lemons
3 tablespoons lemon juice
1 teaspoon vanilla
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup slivered almonds
Instructions
Zest both lemons. Squeeze 3 tablespoons juice from lemons also. In food processor, combine tofu, syrup, oil, zest, juice and vanilla. Process until smooth. Set aside. In bowl, stir together dry ingredients. Stir in the moist ingredients and nuts. Form dough into two logs about 12 inches wide. Place on two baking sheets. Bake at 375°F for 25 minutes. Let cool 10 minutes or until cool to your touch. Slice each log into 18 slices. Place cut side down on baking sheets, lower oven temperature to 300° and return to oven for 10 minutes. Turn biscotti over and return to oven 10 more minutes or until crisp.
You may want to substitute dried blueberries or chopped dried apricot for the nuts in this one!