VEGAN ALMOND BISCOTTI

Steps:

• Preheat oven the 325°F.
• Lightly oil two cookie sheets.
• Use double layer shiny ones, if you have them.
• If yours are very black, line them with foil.
• In a large bowl, whisk together the flours, baking powder, and salt.
• In a medium bowl, whisk together the sugar, applesauce, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
• Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.
• With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off.
• Place these on the cookie sheets.
• Bake the logs for about 25 minutes.
• Remove the pans and reduce the oven heat to 300°F.
• Cool the logs on a rack for 15 minutes.
• Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
• Place the slices cut side down on the cookie sheets (you can remove the foil, if using).
• Bake 5-10 minutes, or until golden on the bottom.
• Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
• Cool on racks, then store airtight for up to two weeks.