Vanilla Bean Macadamia Biscotti

Vanilla Bean Macadamia Biscotti

Whenever I taste biscotti, I immediately have a flashback to the year in college when I worked as a café barista. I was one of the oddballs in the café world, constantly greeting people with a chirpy hello! and an exaggerated grin. My coworkers, much cooler than I, normally went for the “service without a smile” approach.

I really envied my coworkers. I wished I could just zone out and offer sub par service to complete the whole ‘café effect’… but alas, my 6 years of retail experience taught me to always * be super friendly; and most likely, super annoying. It was also really hard *not** to be perky since I spent my down-time at work dunking almond biscotti straight into 9 shots of espresso… over and over again.  I did this for the duration of my 8-hour shift, three to five days a week. Many days I would leave work, unable to count on both hands how many shots I had put down. Despicable, I know.

Ingredients

  • 1/3 cup vegan margarine
  • 3/4 cup vegan sugar
  • 3 tsp enerG egg replacer frothed with 4 tbsp hot water
  • 1 vanilla bean pod, scraped
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 1 cup sorghum flour
  • 3/4 cup brown rice flour
  • 1/2 cup potato starch
  • 1 tsp xanthan gum
  • 4 tbsp almond milk
  • 1/2 cup chopped macadamia nuts
Read the whole recipe on Allyson Kramer