Last week those yummy, crunchy, not-too-sweet, double-baked, sophisticated biscotti entered our lives. They made a great Italien-style breakfast together with a cup of coffee, a birthday present for a friend who likes exactly this kind of breakfast, a welcome after-dinner-treat, a just-so-pick-me-up and Sunday-afternoon-with-the-grandparents-snack. I even had to hide them from Hubby late at night when he came back from watching a basketball game (so we could offer something to the grandparents...). The girls liked them too (anise? yes!)
You can find the recipes here: Almond-Anise and Chocolate-Hazelnut from my favourite vegan cookbook Veganomicon. I substituted wheat with spelt, canola with sunflower oil and used whole cane sugar. But be warned: they are addictive!