Scrummy Vegan Gingerbread Biscotti

It's the season for baking!  I've been in the kitchen baking sweet, crunchy, and decadent treats.  This recipe for scummy Gingerbread Biscotti will delight your guests when you place them on your sweet's table during the holidays.  So, make a double batch and pile them high, because everyone will want more than one!

Ingredients for dough:

2/3 cup organic pure cane sugar
1/4 cup organic dark molasses
1/2 cup organic coconut oil
2 T organic flax seeds
2 T organic hemp milk
1 3/4 cup organic all-purpose unbleached flour
2 t organic pumpkin pie spice
1 1/2 t non-aluminum, non-gmo baking powder
1/2 t sea salt

Ingredients for topping:

1/2 cup organic semi-sweet chocolate chips, melted
1/4 cup organic cashews, finely chopped

Method for dough:

Pre-heat oven to 350 degrees.  Line a large baking sheet with unbleached parchment paper, set-aside.

In the bowl of your stand mixer, using the whisk attachment, add the sugar, molasses, flax seeds, oil, and non-dairy milk.  Whisk until smooth.

Remove whisk and attach the flat beater.  On medium speed, mix in flour, pumpkin spice, baking powder, and sea salt.  Process until a stiff dough forms.

Remove dough from bowl and place on the lined baking sheet.  Form dough into a log that is approximately 11" long by 4" wide.  Make sure the ends and sides are clean and straight.

Bake for 28-30 minutes; the dough will crack and puff up a little.

Remove from oven and let cool for about 45 minutes.

Pre-heat oven to 325 degrees.

Carefully slide the log onto a cutting board and cut the log into 1/2-inch thick slices.  Gently return the cut log back to the lined baking sheet, with bottom sides down.  Back for another 25 minutes; be careful not to burn the biscotti.

Allow the biscotti to cool completely.  In the meantime, melt the chocolate, and chop the nuts.  When cool, dip each slice into the chocolate and place on a clean plate; sprinkle each piece with the chopped nuts.

*recipe adapted from Vegan Cookies Invade Your Cookie Jar