Chai Biscotti
- 2 Tablespoons Ground Flaxseed Meal
- 6 Tablespoons Water
- 2 Tablespoons Canola Oil (or Flaxseed Oil)
- 1 teaspoon Vanilla Extract
- 1 cup Flour
- 1/4 cups Sugar
- 1/2 teaspoons Baking Powder
- 1 pinch Salt
- 1/2 teaspoons Cardamom
- 1/2 teaspoons Cinnamon
- 1/4 teaspoons Ground Ginger
- 1/4 teaspoons Ground Cloves
- 1/4 teaspoons Ground (or Freshly Grated) Nutmeg
- 1 pinch White Pepper (optional)
- 1/4 cups Sliced (or Chopped) Almonds
- Preheat oven to 350 degrees F.
- Add ground flaxseed and water to a mixing bowl, whisk to combine.
- Add oil and extract.
- Sift in the dry ingredients (flour, sugar, baking powder, salt, and spices).
- Add almonds and stir to just combine.
- Line a baking sheet with a silicone liner or parchment paper.
- Shape the dough into a loose rectangular shape.
- Bake 25 minutes, flipping the sheet halfway through baking time, until the loaf is firm and golden brown.
- Remove loaf to a cutting board.
- Reduce oven to 300 degrees F.
- Using a serrated knife, slice loaf into biscotti sticks.
- Place sticks, cut side up, on the baking sheet and return to the oven for 15 minutes more.
- Place on a wire rack to cool completely.
- Store in an airtight container.
- Note: you can replace the ground flaxseed and water with 2 large eggs.
ground flaxseed, water, canola oil, vanilla, flour, sugar, baking powder, salt, cardamom, cinnamon, ground ginger, ground cloves, ground, white pepper, almonds
Taken from tastykitchen.com/recipes/special-dietary-needs/chai-biscotti/ (may not work)