cup sugar

cup canola oil

teaspoon vanilla extract

teaspoon almond extract

1 cups all-purpose flour or whole wheat pastry flour

2 tablespoons arrowroot powder

2 teaspoons baking powder

2 teaspoons aniseeds

teaspoon salt

1 cup whole, raw almonds

It"s not necessary to flip these biscotti during the baking. However, if you feel confident in your biscotti-making ability and want really crisp, firm cookies, try flipping them once during the middle of the second baking. Our fingers are made of asbestos so we use those, but most normal people just use a small spatula.

PREHEAT THE oven to 350F. Lightly grease a large cookie sheet.

In a large bowl, whisk together the almond milk and flaxseeds for about 30 seconds. Add the sugar, oil, and extracts, and mix until smooth. Sift in the flour, arrowroot, baking powder, aniseeds, and salt.

Stir to mix all the ingredients and, just as a firm dough starts to form, knead in almonds. Knead the dough only briefly. Some of the almonds might pop out; just push them back in.

On the baking sheet, form the dough into a rectangle about 12 inches long and 3 to 4 inches wide. Bake for 28 minutes until lightly puffed; the top may also be slightly crackled, which is okay.

Remove from the oven and allow to cool for 30 minutes, until very firm.

Turn up the oven heat to 375F. Carefully transfer the baked dough to a cutting board. With a heavy, very sharp knife, slice the dough into -inch-thick slices. The best way to do this is in one motion, pushing down; don"t saw the slices off (or use a serrated knife) or the slices could crumble. Be gentle when handling the biscotti at this time, as they are delicate.

Set the slices on the cookie sheet on their cut sides, and bake for 12 to 15 minutes, until your desired level of brownness and crispness is achieved.

Cool for a few minutes on the baking sheet before transferring the slices to a cooling rack. When completely cool, store in an airtight container.

Variations: Orange-Chocolate Chip: Subst.i.tute fresh orange juice for the almond milk. Omit aniseed and almond extract, and increase the vanilla to 1 teaspoon. Omit the almonds and add 2 tablespoons of packed, grated orange zest and cup of vegan chocolate chips.

Cranberry-Pistachio: Omit the aniseeds and almonds. Add cup each dried cranberries and sh.e.l.led green pistachios Hazelnut: Omit the almonds and use hazelnuts.

CHOCOLATE-HAZELNUT BISCOTTI.

MAKE 18 COOKIES.

TIME : ABOUT AN HOUR.

These are mouth-watering, dark chocolate biscotti chock full of crunchy hazelnuts. Make a double batch of these because they"re sure to disappear fast. cup almond or soy milk

2 tablespoons ground flaxseeds

cup plus 2 tablespoons sugar

cup canola oil

teaspoon vanilla extract

teaspoon almond extract

1 cups all-purpose flour or whole wheat pastry flour

cup unsweetened Dutch-processed cocoa powder

or regular unsweetened cocoa powder

2 tablespoons arrowroot powder or cornstarch

2 teaspoons baking powder

teaspoon salt

1 cup whole, raw hazelnuts

PREHEAT THE oven to 350F. Lightly grease a large cookie sheet.

In a large bowl, whisk together almond milk and flaxseeds, mixing for about 30 seconds. Add the sugar, oil, and extracts, and stir until smooth. Sift in the flour, cocoa powder, arrowroot, baking powder, and salt. Stir to mix and, just as the dough starts to come together, knead in hazelnuts. Knead very briefly to form a stiff dough; if some of the nuts pop out, just push them back in.

On the baking sheet, form the dough into a rectangle about 12 inches long and 3 to 4 inches wide. Bake for 28 minutes, until lightly puffed; the top may also be slightly crackled.

Remove from the oven, allow to cool for 30 minutes, until very firm.

Turn up the oven heat to 375F. Carefully transfer the baked dough to a cutting board. With a heavy, very sharp knife (or use a serrated knife), slice -inch-thick slices. The best way to do this is in one pushing-down motion; don"t saw the slices off or the slices could crumble. Be gentle when handling the biscotti at this time, as they are delicate.

Set the slices on the cookie sheet cut side down and bake for 12 to 15 minutes until your desired level of brownness and crispness is achieved.

Remove from the oven and cool for a few minutes on the baking sheet before transferring the slices to a cooling rack. When completely cool, store in an airtight container.