Vegan Biscotti

In bowl on Kitchen Aid mixer combine wet ingredients:

 2 1/2 cups cold water

2/3 cups egg replacer (from health food store)

4 cups sugar

1 tbsp vanilla

2 tbsp ground anise seeds (I grind seeds in a coffee grinder)

Then add in dry ingredients:

8 cups flour

4 tsp baking powder

2 tsp baking soda

1 tsp kosher salt

Add in desired goodies:

2 cups dried, chopped fruit

2 cups chopped almonds

1 cup white or chocolate chips

Dough will be sticky. Using flour on board and hands, shape into 7 logs, putting 2 on a greased tray at a time. Bake 375 for 25-30 minutes until bottom gives a hint of turning brown. They will be a smidge under cooked.

Cut into 1 inch strips, giving all the ends to husbands, children, dogs and impatient bakers to hold them over till the finished product. You can see someone already stole the end off this strip. Watch for little sneaky fingers while using knife!

Put the sliced cookies onto a a tray with the cookies cut edges up with air space between cookies. After getting all the logs cut and onto trays, lower the oven temperature to 200. Put them in the oven for their second baking. After 1 hour take out the trays and turn over each cookie so the other side can dry and return them to the oven for another 1 hour. After cookies cool completely (I leave them in the oven over night) store them in air tight containers like a ziplock.

One time we lost a package of these in the trunk of our car. It was months later when we rediscovered them. We ate them. They tasted great! They ship well and last forever. Send them to friends in the service. Put them in your bomb shelter. Bury them in your time capsule! Or you could always eat them with your morning coffee.