Vegan Chocolate Hazelnut Biscottis

Ingredients

• 0.5 Teaspoon almond extract 
• 0.3 cup vanilla almond milk 
• 2 Tablespoons arrowroot powder (Cornstarch Can Be Used Too)
• 2 Teaspoons double-acting baking powder 
• 0.5 cup canola oil 
• 0.3 cup dutch processed cocoa powder/regular 
• 2 Tablespoons flax seed meal 
• 1 cup hazelnuts raw whole
• 0.5 cup quinoa flour 
• 0.5 Teaspoon salt 
• 0.8 cup plus 2 tablespoons sugar 
• 0.5 Teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• cutting board
• serrated knife

Directions

1. Preheat the oven to 350F/180C for 15 minutes. Lightly grease a large cookie sheet. (See Notes)In a large bowl, whisk together milk, flax seed meal for about 30 seconds.
2. Add the sugar, oil and extracts and stir until smooth.Sift in the flour, cocoa powder, arrowroot, baking powder and salt.Stir to mix and just as the dough starts to come together, knead in hazelnuts.Knead very briefly to form a stiff dough. Push in the nuts if it pops out.On the baking sheet, form the dough into a rectangle about 12 inches long and 3-4 inches wide.
3. Bake for 28 minutes, until lightly puffed. The top may also be slightly crackled. It was just 26 minutes and the bottom already started to burn, so I removed it from the oven. So be alert and keep an eye on it once it crosses 20 minutes.
4. Remove from the oven, allow to cool for 30 minutes, until very firm.Turn up the oven to 375F/190C.Carefully transfer the baked dough to a cutting board. With a serrated knife, slice 1/2-inch thick slices. Push down the knife in one shot; don’t saw the slices off because it could crumble. The biscottis are very delicate at this stage so be gentle while handling it.Set the slices on the cookie sheet and bake for 12-15 minutes until your desired level of brownness and crispness is achieved.
5. Remove from the oven and cool for a few minutes on the baking sheet before transferring the slices to a cooling rack. When completely cool, store in an air tight container.