Homemade Italian Biscotti | Vegan Cantuccini Recipe

You don't need to buy biscotti because with this recipe is way cheaper and just as delicious and easy to make.
Vegan cantuccini best enjoyed with a coffee or just as it is, makes a great gift for Christmas!

Ingredients
225 g caster sugar
105 ml soy milk
390 g white flour
8 g lemon/orange zest
6 g baking powder
55 g margarine
180 g roasted almonds

Directions
1. Preheat the oven to 180°C. If you have raw almonds, you can roast them at 180°C for 5-10 minutes before using them in the recipe.
2.In a small bowl add sugar, milk and the zest, whisk to partially dissolve the sugar, and set aside.
3.In a big bowl add flour, baking powder and vegan butter. Mix until crumbly.
4.Add the wet mixture and start mixing the ingredients together with a spatula, until roughly combined.
5.Add in the almonds, and work them in by hand to obtain the final dough.
6.Divide the dough in two parts, roll them into a sausage about 4-5 centimetres in diameter, and arrange them apart in a baking tray on a silicon mat.
7.Flatten and square the logs by hand. Place the tray into the oven and bake for 30 minutes. Halfway through the cooking time, rotate the tray.
8.Remove the biscuits from the oven, lower the temperature to 100°C and leave the biscotti to cool for 10 minutes before cutting them.
9.Cut the logs into slices using a good knife; the slices should be roughly 1 and a half centimetres in size.
10.Lay the slices onto the oven tray, and bake them for 10 minutes each part at 100°C. The double cooking process is in fact what gives the name to the recipe, as ‘biscotti’ literally means ‘twice-cooked’.
11.Cool down completely before eating them.

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