Crunchy Almond and Anise Biscotti

1. Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F and lightly grease a large cookie sheet.

2. Combine Wet Ingredients

While the oven is warming up, whisk together the almond milk and ground flaxseeds in a large mixing bowl. Add the sugar, canola oil, vanilla extract, and almond extract to the bowl and continue whisking for about 30 seconds until everything is well combined.

3. Combine Dry Ingredients

Sift the flour, arrowroot powder, baking powder, aniseeds, and salt into another bowl.

4. Form Dough

Gradually add the dry ingredients to your wet mixture, stirring until a firm dough begins to form. Knead in the whole raw almonds, making sure they are evenly distributed.

5. Shape and Bake First Round

Shape the dough into a rectangle approximately 12 inches long and 3-4 inches wide, and place it onto the prepared baking sheet. Bake the dough in your preheated oven for 28 minutes, until it is lightly puffed and the top is slightly crackled.

6. Cool Dough

Let the dough cool on the baking sheet for 30 minutes.

7. Increase Oven Temperature

Increase the oven temperature to 375°F.

8. Slice Biscotti

Once the dough has cooled, transfer it to a cutting board and use a heavy sharp knife to gently slice it into 1/2-inch pieces.

9. Bake Second Round

Place the slices back onto the baking sheet and bake them for an additional 12-15 minutes at the higher temperature, until they reach your desired level of brownness and crispness.

10. Cool and Store

Once done, transfer the biscotti to a cooling rack and allow them to cool completely before storing them in an airtight container.