I think yesterday was my grandmothers birthday. November 11th was the day she celebrated her birth …when she was alive. She never knew her exact birth date, so she chose November 11th.
My grandmother loved to cook and feed others….
These almond biscotti-like cookies were always available at her house. She called the ends and any broken pieces, “damages” which she happily fed to any takers.
This version of her cookies has been vegan-ized and adapted with the addition of some whole grain flour, a vanilla bean instead of extract, chopped almonds instead of sliced, tofu in place of eggs ….
Makes about 30 cookies
Prep time- 10 minutes
Total time-1 hour 10 minutes
3/4 pureed silken tofu
3/4 cup sugar (if possible vegan, fair-trade and from an environmentally sustainable source)
1/2 cup grapeseed oil
seeds from 1 vanilla pod
2 cups all-purpose unbleached flour
1 cup spelt flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup roughly chopped almonds
2 tablespoons sugar
1 tablespoons cinnamon
1.Preheat oven to 350 degrees. Place pureed tofu in a mixer and add sugar, beat well. Add oil and vanilla, beat until well blended.
2.Combine flours, baking powder. Mix into tofu mixture until smooth. Stir in almonds.
3.Divide dough in half and shape each portion into a 10- x 3-inch log. Place the two tablespoons of sugar and 1 tablespoon of cinnamon on a large plate. Roll each log in the cinnamon sugar coating it on all sides. Place on a lightly greased baking sheet.
4.Bake cookies for 30 minutes.
5.Remove cookies from oven and let cool for five minutes. Cut each log crosswise into 3/4-inch-thick slices with a serrated knife. Place slices on baking sheets.
6.Reduce the heat in the oven to 225°. Return cut cookies to the oven and bake for 20 minutes. Remove to wire racks to cool.