The classic twice-baked Italian cookie.
1/3 cup orange juice
2 tablespoons ground flaxseeds
¾ cup sugar
½ canola oil
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour or whole wheat pastry flour
2 tablespoons arrowroot powder
2 teaspoons baking powder
½ teaspoon salt
Zest of 3 large oranges
½ cup vegan chocolate chips
Preheat the oven to 350°F. Lightly grease a large cookie sheet.
In a large bowl, whisk together the orange juice and flaxseeds for about 30 seconds. Add the sugar, oil, and vanilla extract, and mix until smooth. Sift in the flour, arrowroot, baking powder, and salt.
Stir to mix all the ingredients and, just as a firm dough starts to form, knead in the grated orange zest and chocolate chips.
On the baking sheet, form the dough into a rectangle about 12 inches long and 3 to 4 inches wide. Bake for 25 minutes until lightly puffed; the top may also be slightly cracked, which is fine.
Remove from the oven and allow to cool for 30 minutes, until very firm.
Carefully transfer the baked dough to a cutting board. With a heavy, very sharp knife, slice the dough into ½-inch-thick slices. The best way to do this is in one motion, pushing down; don’t saw the slices off or use a serrated knife, or the slices could crumble. Be gentle when handling the biscotti at this time, they are delicate.
Set the slices on the cookie sheet on their cut sides, and bake for 10 minutes, until your desired level of brownness and crispness is achieved.
Cool for a few minutes on the baking sheet before transferring the slices to a cooling rack. When completely cool, store in an airtight container.
ig::: @The.Vegan.Gypsy @ChristinaGalioto