Tyler's Biscotti

I don't know why but I've had a real hankering for biscotti lately. I figured it was a pretty simple cookie, and could be veganized easily. I was right. After doing some research on the internet I cobbled together this recipe on my own. Much to my surprise they turned out great. And you should have everything you need on hand. Though there are a bunch of steps, making these is dirt simple. A few notes: Instead of eggs in this recipe I used ground flax seed and water at a ratio of 1:3 teaspoons per egg replaced. It's a little nutty and works great in this recipe, but I'm sure eggs will do nicely too. Omitted from the ingredient list and directions are flavoring agents. I used dried apricots and slivered almonds—a handful of each. Anything could be good (chocolate chips and marshmallows, say), kneed it in when the dough is finished.

1 c. sugar

2 c. flour

2 t. baking soda

½ c. butter softened

1 t. vanilla

½ t. almond extract (optional)

2 eggs

½ c. water (as needed)

Preheat oven to 350. Mix dry ingredients, add wet, blend. Add water as needed; dough should be very thick. Butter and flour cookie sheet. Form into two long flat loaves, bake for 25 minutes. Take out and let cool on rack. With good serrated knife cut into 1" wide biscotti. Lower oven to 300, bake for additional 20 minutes.