I didn’t want to overwhelm you with awesomeness after Sunday’s Brownie Batter post.

So I waited until now to share the biscotti recipe that is the perfect vehicle for you know what.

But I owe you an apology first.

I don’t apologize often because I like to just pretend that I’m perfect and don’t make mistakes.

But if you make the recipe with the suggested ingredient alternatives, you might not like it and then you’ll KNOW I’m not perfect.

Then I’ll be perfectly pissed off.

Which leads to furrowed eyebrows, which leads to wrinkles, which leads to more imperfections.

So I’m going to fix my mistake.

Then you and I are going to pretend that it never happened in the first place.

Deal?

Perfect.

I said in the last post that you could omit the black cocoa powder and use all regular cocoa powder instead.

I lied.

You can’t.

It’s just not as good.

So don’t do it.

Whew.

I feel better now that my delusions have been restored.

Hey, is that a unicorn?

Oh, no, that’s just my perfectly amazing almond biscotti recipe.

Made from whole wheat flour, almonds, and a hint of orange, this biscotti is perfect for dunking in your favorite latte or scooping up brownie batter dip.

Almond Biscotti

¼ cup non-dairy milk + 2 tablespoons ground flax seed

1 cup white whole wheat flour

1/3 cup turbinado sugar

½ teaspoon baking powder

2 teaspoons orange zest

¼ cup water

1 cup chopped almonds

Pre-heat oven to 350 degrees.

Combine non-dairy milk and flax seed.

Set aside for 5 minutes to thicken.

Meanwhile….

Whisk together flour, sugar, baking powder, and orange zest.

Add thickened flax and water.

Stir to until thick dough forms.

Add almonds and mix thoroughly.

Shape dough into a log and flatten slightly with your hands.

Bake for 30 minutes. Remove from oven and cool for at least 10 minutes.

Reduce oven temperature to 325 degrees.

Cut into 8 slices using a serrated knife.

Place slices back on baking sheet so they are upright.

Return to oven and bake for 26-28 minutes, or until firm and slightly crispy.

Remove from oven and cool completely.

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This almond biscotti gets an A in my book.

Because I always get A’s

Because I’m perfect.