Vegan Almond Biscotti Recipe

Preheat oven the 325°F.
Lightly oil two cookie sheets.
Use double layer shiny ones, if you have them.
If yours are very black, line them with foil.
In a large bowl, whisk together the flours, baking powder, and salt.
In a medium bowl, whisk together the sugar, applesauce, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.
With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off.
Place these on the cookie sheets.
Bake the logs for about 25 minutes.
Remove the pans and reduce the oven heat to 300°F.
Cool the logs on a rack for 15 minutes.
Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
Place the slices cut side down on the cookie sheets (you can remove the foil, if using).
Bake 5-10 minutes, or until golden on the bottom.
Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
Cool on racks, then store airtight for up to two weeks.