I've always found it amusing that in English, biscotti are a name of a very specific twice-baked cookie, whereas in Italy it's just the word for "cookie", any kind of cookie, nothing specific. Either way this Italian little biscuit with almonds and chocolate is super tasty and surprisingly simple to make! I hope you give them a crack whether it is this holiday season or any time of the year, because even though they remind me of Christmas these are fully acceptable to eat all year round.
250g all purpose flour
1/2tsp almond extract
3tbsp ground flax seeds + 6tbsp water
80g vegan butter
100g sugar 1tsp baking powder
1/2tsp fine table salt
100g toasted almonds
1tbsp melted vegan butter + 1tbsp maple syrup for egg wash
100g dark chocolate + more chopped almonds for decorating
Mix ground flax seeds and water and set aside. Cream together butter and sugar until you have a light fluffy mix. Add your flax mixture, vanilla extract and almond extract and mix. Add your flour, salt and baking powder and mix to combine. Chop your almonds roughly and add to the mix. Fold in until evenly dispersed. Divide the dough into two equal parts and place them onto a tray lined with parchment paper. Pat the dough into two rectangular "logs" that are about 8x20cm and 1-5-2cm tall. Try to make them as flat and even as possible. Brush the logs with a mixture of 1tbsp maple syrup and 1tbsp melted vegan butter and bake in the oven at 180C for 30 minutes. Remove the tray from the oven and turn the heat down to 120C. Let the logs cool for about 10 minutes before slicing them into biscotti that are about 2.5cm thick. Place the biscotti back onto the tray and bake them at 120C for another maybe 12-15 minutes until they feel firm all the way through. You want to dry them out during this process to ensure they get crispy when they cool. Remove from the oven and let the biscotti cool completely. Once cooled, melt some dark chocolate and drizzle on top, then sprinkle with some more chopped almonds. Enjoy!