Hi everyone! Welcome back to YORIYURI 🙂 Today’s recipe is vegan almond biscotti that are great pair with coffee or tea for an afternoon break or even a snack. It has no egg, milk or buter so it’s lighter and so nutty thanks to whole wheat flour and almond It still has the perfect crunch texture 🙂 Let’s make them together! Each like from you guys means so much to me ʕ•́ᴥ•̀ʔっ I share every week healthy and delicious recipe so don’t forget to hit subscribe button and set the alarm! All ingredients and exact measurements are description down below. First, melt the coconut oil then chop the almonds in big chunks I’ve made almond biscottis because I had almonds but if you want, you can swap it with other nuts/seeds or dried fruits to make different biscottis When everything is ready, add the flour to a big bowl I’ve mixed whole wheat and all purpose flour so we can have more fiber and nuttiness (✿◠‿◠) to the bowl, add vanilla extract, salt, and baking powder To add crunch textures I added corn meals but if you don’t have, you can just add more flour add the chopped almonds to the bowl and mix all the ingredients together and then add the sugar – I’ved used coconut sugar also the melted coconut oil If you’re not a fan of coconut smell, then you can substitute it with olive oil I’ve used apple purée as an egg substitute my first pottery result! ʕ•ᴥ•ʔ if you can’t get it easily, you can use mashed bananas or pumpkin purée as well it makes very crumbly dough don’t mix it for too long and once it all comes together, stop the mixing To make the shapes, I put the dough on a baking sheet and divided them into two parts and made them into rectangular shape like these make sure that they have same height so that they all get baked evenly in the oven place them into a preheated oven (180C/350F) for about 20 mins just till they get golden-brown after taking them out, cool them down completely because it doesn’t cut well when it’s still hot Once they are cooled down, cut them into 2cm/1inch thick pieces very gently the dough should be still very wobbly so cut it very slowly, gently place the biscottis on the baking sheet again and bake them 15mins more I tasted the edge and it was SO SO GOOOD and it was difficult to wait another 15mins!