- Preheat oven to 350°F. and line a baking sheet with parchment.
- Whisk together flours, baking powder, salt and cinnamon. Mix in oil, rice syrup and vanilla, stirring to combine. Slowly add soymilk to create a soft, pliable dough. Knead 2-3 times to hold batter together. Fold in almonds to incorporate them into the dough. Divide dough in half and, with moist hands, form each half into a long log about 10 inches long and 2 inches wide.
- Bake until the top of each log is firm, 20-25 minutes. Remove from oven and allow to stand, on the baking sheet for 2 minutes.
- Carefully transfer each log to a dry cutting board, and using a sharp, serrated knife, slice each long into 3/4-inch-thick slices. Lay the slices, cut-side up on the baking sheet and bake for 3 minutes. Turn the slices so the other cut side is up and bake for 3-4 minutes. Remove from oven and allow to cool on the baking sheet.
- Once the biscotti have cooled completely, make the ganache. Place the chocolate chips in a heat-resistant bowl. Combine rice syrup and soymilk in a small saucepan and bring to a rolling boil over high heat. Pour over chocolate and whisk to form a smooth shiny ganache.
- Dip one half of each biscotti and place on parchment. Allow to stand until glaze sets. You can also place the ganache in a squeeze bottle and drizzle chocolate over each cookie.
Note: Hempseed oil is high in an albumin-like protein (like eggs) and helps to prevent the biscotti from crumbling when slicing.
Recipe courtesy of Christina Pirello, star of a PBS television show.