(ALMOST) Vegan Biscotti! Adapted from Nic MALGIERI'S Modern Baker.

This recipie, originally titled Spicy Hazelnut Biscotti, found on page 296 of the new edition of Modern Baker by Nic Malgieri ws exactly what I have been looking for!

I give it 2 thumbs up! It leaves plenty of room for adaptation and play, which I love in any recipie. It uses honey, but no egg or butter, which makes it a bit more economical, and it is very easy to follow.

Other than my addition of chocolate ( and of course the ever questionable honey when it comes to veganism) it gives me a wonderful biscotti to share with all of my friends at my upcomming festivals!

                                     Almond Orange Biscotti with Dark Chocolate

¾ c sugar

5 ounces almond meal

2 c flour

1 ¼ tsp baking powder

1/2 tsp baking soda

½ tsp salt

¼ tsp cinnamon

1/3 c water

½ c honey

2 T finely grated orange zest

1.2 oz finely chopped chocolate

1 oz sliced almonds

Egg wash..for my vegan friends use a simple water wash..or eggsubsitute.....(there I feel so much better)

sugar

Pre heat oven to 350 degrees

In mixing bowl combine sugar, almond meal, flour, baking powder, baking soda, salt, and cinnamon with paddle.

Combine water, honey, and orange zest and add to the flour mixture.

The dough will originally seem to dry but as the sugar melts will begin to hold together.

Add in chocolate pieces at the end of the mixing process.

Scrape dough onto a floured work surface and form into 2 rectangular loaves.

Place the loaves onto a parchment lined baking pan with enough room between them and the edge of the pan for them to spread and puff without touching.

Lightly beat an egg and wipe thinly on the top of the loaves, then sprinkle with sliced almonds in a single layer. Sprinkle tops of almonds lightly with sugar.

Bake for approximately 20 minutes until firm (but not hard) to touch.

Remove from oven and cool.

One cooled use a sharp knife to slice the loaves and place them back on the parchment lined pan cut side down.

Bake the biscotti till they are toasted, about 20 minutes.

Cool.

Store biscotti air tight.