- 1 & 3/4 cup whole wheat flour (pastry or white whole wheat works well here)
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 Tablespoons ground flax
- 2/3 cup water
- 1/2 cup real maple syrup
- 1 Tablespoon molasses
- 1 teaspoon vanilla
- 1/2 cup chopped toasted hazelnuts (Here’s how I toast hazelnuts!)
- melted vegan dark chocolate chips, optional
Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper.
Mix the ground flax and 2/3 cup water in a small bowl and set aside.
In a large bowl sift together the flour, cornmeal, baking powder, salt, cinnamon and nutmeg. Add in the flax mixture, maple syrup, molasses, vanilla and hazelnuts. Mix to combine but try not to overmix.
Pace the dough on the cookie sheet in a log shape that is about 12-14″ long and 4-5″ wide. You want to flatten it just a bit but it will spread out some while cooking.
Bake for 30 minutes or until the top is firm to the touch. Take it out and let it cool for 10 minutes. Once cooled slice the cook with a serrated knife into 1/2″ slices. You can cut it at a severe angle (on the bias) so that you get longer angled biscotti or cut it straight across for short biscotti.
Arrange the cookies on the baking sheet again and but back into the oven. Turn the oven down now to 300 degrees and bake for another 20-25 minutes, or until mostly dry. They will harden while they cool. Let them cool on a cooling rack.
If you want to dip them in chocolate wait until they are cooled to room temperature. Heat up your chocolate until melted (either on a double boiler or in the microwave.) Dip them and set them on parchment paper or wax paper to let the chocolate set.
Once completely cooled you can bag them up and store them for at least a week or maybe two if you don’t eat them all before that! (They will soften up if you have a humid kitchen like mine and you forget to bag them properly!) Serve with coffee, tea, hot chocolate or just a nice tall glass of almond milk.