Makes 16 Biscotti

Photo By VK Rees

Classic flavors with the the lemon on blast! I used to eat biscotti like these at an espresso spot in Little Italy. Just me and my journal, a coffee and a million honking taxis on a relaxing NYC afternoon. I am sure they loved that someone who spent like 3 bucks was taking up a table, writing her memoir for like 2 hours. This is a fun one where you get to drizzle icing all over everything, so have your inner child or your actual child at the ready. Biscotti seems a little fancy somehow, but I actually make it when I’m lazy because it’s like two gigantic cookies instead of scooping out individual ones and the slicing is satisfying in easy.

Ingredients

1/4 cup unsweetened vegan milk
1/4 cup fresh lemon juice
2 tablespoons ground flax seeds 3/4 cup granulated sugar
1/2 cup melted refined coconut oil
2 tablespoons fresh grated lemon zest
1  teaspoon vanilla extract
1/4 teaspoon almond extract
1 2/3 cup all purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sliced almonds

For the lemon glaze:
2 cups confectioners’ sugar, sifted if clumpy
1/2 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon melted refined coconut oil

Directions

1 – Preheat oven to 350 F. Lightly grease a large baking sheet.

2 – In a large mixing bowl, whisk together milk, lemon juice and flaxseeds. Beat in the sugar, melted coconut oil, lemon zest and extracts...