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Prior to going Vegan, I have made my family biscotti recipes for over 40 years....traditional using eggs, butter, etc. Friends loved them so much they thought I should start a business! Well, this recipe was super sticky (I added 1/3 cup more all purpose flour). I made them into 4 logs. They were uncooked in the middle after the 25 minutes. I suppose that is the purpose of baking them on each side. Traditional biscotti gets turned once. I will have to get a family consenus, but I did better with my original non-vegan recipe by substituting the flour and using egg replacer with Earth Balance Vegan "butter."

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Christine A. February 03, 2015

I was pleasantly surprised at how wonderful this recipe was. I thought for sure with the applesauce that they would have some sort of funny texture. But no. The texture was very traditional for biscotti- perfect. The only thing that I did differently was use just 1 cup of toasted, chopped almonds. I found 1 1/2 cups to be too much for the dough to hold together well. 1 cup was perfect. GREAT vegan biscotti recipe!!!

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laura.l.machell August 19, 2014

A perfect recipe! I needed biscotti (as normal biscuits would not work) because a friend of mine had given me a bottle of Italian liqueur-wine. I made the biscuits to dip in the wine. Absolute heaven!

I followed the recipes quite closely, except I used less sugar. I didn't have any all purpose flour either, but it worked well with plain flour and baking powder.

The result was a genuine authentic Italian biscotti. To my mind, a very well developed effective recipe. Why would anyone want to add egg to it (:

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Tim Barker December 12, 2011

Awesome recipe! This whips up a lot quicker than the tradition egg biscotti with the same flavor and texture. I used 1 cup sugar 1/2 cup Stevia in the Raw, and I added 1 cup chocolate chips instead of almonds. I will definitely be making this again!

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c@teberry October 02, 2011

Made these last night and they were amazing! The dough was very sticky and I was somewhat skeptical, but they turned out great. I did have to put the pans in one at a time because they were baking unevenly, but other that the recipe was spot on. Also, I'm watching my calories so I cut out 1/2 of the sugar and added a bit more almond extract - still sweet and delicious!

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theunintentionalvegan June 29, 2011

Just made my first batch of biscottis!! This recipe is fairly easy to follow and I also checked on "Youtube" to see how the Italians chefs shape and cut the loaves. No veggie oil in the cupboards so I used 3 tbs of olive oil instead. These vegan biscottis turned out wonderfully and are so tasty!!! I will make them again very soon and experiment with variations such as: spelt or kamut flour, cranberries, raisins, reduce the amount of sugar, cut them diagonally and use only 1 tbs of oil. Thank you for posting this wonderful recipe - Gracias!

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ringoletto June 19, 2011

These are wonderful. I made them for a party (so that I knew there was a desert for me!). Everyone enjoyed them. My one friend said they were the best biscotti she ever had. I used my chinese cooking knife to slice. Any knife that is sharp and bigger than the logs will do. You want to make a clean cut straight down. Don't try to slice you'll end up in trouble. I made the basic recipe this time. I can't wait to start making variations. Thank you for sharing.

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Fruitsnveggies May 28, 2011

I have made this recipe about a dozen times and it's very difficult to perfect. The only change I made was to use white unbleached spelt flour.. for me it is quite doughy and I always have trouble. They crack when I slice them, I've found using my bread knife lightly is best. Next time I make this I will use slightly less applesauce, only as much as is needed to make it into a dry dough. I may even try missing out the oil. I have made chocolate and hazelnut, and pistachio and lemon. with success. The cocoa in particular improves the texture, giving it more lightness. I have also sliced them very thin and that made a crispy hard biscuit. Too thick and they were too doughy. Making a thin log about 10-15 cm was best for me. I tried long ones but they remained doughy in the middle regardless of cook time and heat. Thanks for posting

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canthelpmyself May 22, 2010

These were delicious. Perfect texture, hold up to coffee dunking, and tasted great. Will expirement with flavors using this base!

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ian December 24, 2009

These worked out great! I used hazelnuts instead of almonds, used 2t of vanilla, 1t of orange zest and 1t of anise seeds. My DH, who does not like most biscotti, loves these. I plan to make them for Christmas gifts this year.

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Ronda K September 29, 2009
Vegan Almond Biscotti