Using a paddle attachment, mix all ingredients for 1 minute on low speed and 4 minutes on medium speed. Wrap the mixture in plastic food wrap and cool in fridge for 1 hour or until stable to work with.
Scale into 900 g pieces.
Mould and roll into a long log shape.
Place 2 pieces on a baking tray and press down lightly.
Cut the remaining into desired thickness and lay them on their sides and bake at 100ºC with open damper until dry, turning over at least once throughout dry out time.
These crunchy, delicious Vegan Biscotti are quick and easy to make and can be customized with different toppings. They are perfect for dunking into a cup of coffee or tea.
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