Eggless Almond Biscottis

Ingredients

• 0.5 Teaspoon almond extract pure (I Made It)
• 6 Tablespoons apple sauce sweetened
• 0.5 Tablespoon double-acting baking powder 
• 1.5 Tablespoons canola oil 
• 0.3 Teaspoon salt 
• 0.8 cup slivered almonds 
• 0.8 cup sugar (See My Notes)
• 0.8 cup unbleached all purpose flour 
• 0.5 Teaspoon vanilla extract pure
• 0.8 cup flour whole wheat (See My Notes)

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• aluminum foil
• spatula

Directions

1. Preheat the oven to 350F (175C) for 15 minutes.Line a standard size baking sheet with foil or parchment and set aside.In a large bowl, mix together the flours, baking powder, and salt until thoroughly combined.In a medium bowl whisk together the sugar, applesauce, oil and extracts.
2. Add the sugar mixture and almonds to the flour mixture, stirring to combine.Finish mixing with your hands until thoroughly combined.With floured hands, shape the dough into 1 log about 3 inch wide and 3/4 inch in thickness and transfer to prepared baking sheet. (See My Notes)
3. Bake on the center rack 25 minutes or until firm to the touch.
4. Remove the baking sheet from the oven and let cool 15 minutes.Decrease the oven temperature to 300F(150C).Using a sharp knife carefully cut the cooled log crosswise into 1/2 inch wide slices.
5. Remove the foil and place the slices, cut-side down, on the baking sheet.
6. Bake about 7 to 10 minutes, or until bottoms are just golden.Turn the slices over and bake to 5 to 8 minutes, or until bottoms are golden.Using a spatula, transfer to a wire rack and let cool completely.Store in airtight containers up to two weeks, or freeze.