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1
Preheat oven to 350F.
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2
Spray 2 baking sheets with olive oil, and set aside.
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3
To make Biscotti: Put hazelnuts in a single layer on a third dry baking sheet.
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4
Toast for 5 to 7 minutes, or until lightly brown, stirring frequently.
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5
Remove from oven, and fold inside a clean kitchen towel.
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6
Set aside for 10 minutes, rubbing from time to time to remove excess skin.
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7
Transfer nuts to a small bowl.
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8
Combine flours, oats and cocoa in a large mixing bowl.
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9
Stir in baking powder, baking soda, salt and cinnamon, and set aside.
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10
Put tofu in food processor, and pur8Ee.
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11
Add prune pur8Ee and sugar, and process again.
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12
Add vanilla and soymilk, and process until smooth.
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13
Fold tofu mixture into dry ingredients, and add hazelnuts.
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14
Divide dough into 4 sections, and turn onto a lightly floured work surface.
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15
Form 4 2x9-inch logs.
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16
Place on baking sheets, 3 inches apart.
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17
To make Cinnamon Topping: Combine all ingredients in a small bowl.
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18
Sprinkle topping over logs, and press topping gently into dough.
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19
Bake for 30 minutes, or until very firm to the touch and browned.
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20
Remove from oven, keeping oven on, and cool on baking sheets for 10 minutes.
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21
Transfer logs, using metal spatula, to work surface.
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22
Using serrated knife, cut logs diagonally into 3DA4-inch-wide slices.
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23
Place slices, cut side down, on large dry baking sheet.
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24
Bake for 15 minutes.
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25
Turn biscotti over, and bake 15 minutes more.
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26
Turn oven off, leaving biscotti in oven for an additional 10 minutes.
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27
Remove biscotti from oven, transfer to racks and cool.
