Lemon Almond Biscotti

Name: Lemon Almond Biscotti
Yield: Makes 18 cookies
Cuisine: Italian
Ingredients: 1 teaspoon pure vanilla extract; ¼ teaspoon almond extract; 1⅔ cups (205 g) all-purpose flour; 2 tablespoons ground flax seeds; ½ teaspoon salt; ¼ cup (60 ml) fresh lemon juice; ¾ cup (150 g) sugar; 2 teaspoons baking powder; 2 tablespoons cornstarch; ¼ cup (60 ml) unsweetened nondairy milk; 2 tablespoons grated lemon zest; ½ cup (120 ml) refined coconut oil, melted; 1 recipe Lemon Glaze; 1 cup (95 g) sliced almonds

Preparation info

Makes
18
cookies

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Biscotti for the lemon lover in your life! Lemon and almond in a crispy package; it’s like you’re sitting outside an espresso shop in Little Italy, except without all the honking taxis. This is a fun recipe where you get to drizzle icing all over everything, so have your inner child or your actual child at the ready.

Ingredients

¼ cup (60 ml) unsweetened nondairy milk
¼ cup (60

Europe
Italy
Dessert
Vegan
Cookies
Mediterranean

Method

Preheat the oven to 350°F (175°C). Lightly grease a large baking sheet.
In a large mixing bowl, whisk together the milk, lemon juice, and flax seeds. Beat in the sugar, melted coconut oil, lemon zest, and both extracts. Mix for about 2 minutes, until r