Apple and almond (eggless) biscotti

I’ve never made biscotti before but decided to try making an eggless version of a traditional almond biscotti recipe for dinner with my vegan friend Ellie.  It was another excuse to use up Lu’s homemade apple sauce (made with lovely Welsh cider).  Delicious with coffee after dinner!

Ingredients

75g flaked almonds

125g caster sugar

6 tbsp apple sauce

½  tbsp sunflower oil

½  tsp vanilla essence

½ tsp almond essence

250g plain flour

50g ground almonds

½  tsp baking powder

Pinch of salt

Method

1. Preheat the oven to 180°C.
2. Place the flaked almonds on a baking sheet and bake for 5-7 minutes until lightly toasted.
3. In a large bowl whisk together the sugar, apple sauce, oil, vanilla and almond essence. 
4. Separately, mix together the flour, ground almonds, baking powder and salt.
5. Sift the flour mix into the apple sauce mix, and stir to combine. 
6. Add the flaked almonds.
7. On a floured surface, knead the mixture well to bring the dough together.  With floured hands, shape the dough into a ball and transfer to prepared baking sheet.  Shape the ball into a log about 3 inches wide and ¾ inch in thickness.
8. Bake on the centre of the oven for about 25 minutes or until firm to the touch.
9. Remove the baking sheet from the oven and let cool for 15 minutes.
10. Decrease the oven temperature to 150°.
11. Using a serrated knife carefully cut the cooled log diagonally into slices about ½ inch thick.
12. Arrange the slices cut side down on the baking sheet, and bake for a further 7 to 10 minutes, or until bottoms are just golden.  Turn the slices over and bake to 5 to 8 minutes, or until bottoms are golden.
13. Using a spatula, transfer to a wire rack and let cool completely.
14. Store in an airtight container for up to 2 weeks.