vegan biscotti

For people who don't want egginess. Contains whiskey, which cooks out during the dual baking process and leaves airspace where the alcohol was.
1. Hazelnut:
Preheat oven to 300F.
Combine until it comes together into a firm dough>
2c ground hazelnuts
1c AP flour
1/2 tsp salt
1c rice or agave or barley syrup
2T vanilla
1T baking powder
1/4 cup whiskey or enough to moisten
Shape into 2 flattened, square-ended logs. Bake for 45 mins. Cool on a rack.
Slice 1/2in thick. Stand slices up on the same cookie sheet, leaving 1/2in airspace between.
Bake for another hour@275F. Turn oven off. Leave in oven to cool to tooth-shattering crunchiness.

2. Maple walnut with black pepper:
Preheat oven to 300F.
Combine until it comes together into a firm dough>
1c chopped walnuts
2c AP flour
1/2 tsp salt
1c maple syrup
1 tsp black or white pepper
2T vanilla
1T baking powder
1/4 cup whiskey or enough to moisten
Shape into 2 flattened, square-ended logs. Bake for 45 mins. Cool on a rack.
Slice 1/2in thick. Stand slices up on the same cookie sheet, leaving 1/2in airspace between.
Bake for another hour@275F. Turn oven off. Leave in oven to cool.

3. Poppyseed:
Preheat oven to 300F.
Combine until it comes together into a firm dough>
2c poppyseeds
2c AP flour
1/2 tsp salt
1c barley, agave, or rice syrup or honey
1 tsp black or white pepper
2T vanilla
4 tsp baking powder
1/3 cup whiskey or enough to moisten
Shape into 2 flattened, square-ended logs. Bake for an hour. Cool on a rack.
Slice 1/2in thick. Stand slices up on the same cookie sheet, leaving 1/2in airspace between.
Bake for another hour@275F. Turn oven off. Leave in oven to cool.