Combine the flour, salt, sugar, anise & baking powder in the work bowl of your food processor, pulse to distribute evenly
Add the cold diced vegan butter & pulse until it is distributed evenly throughout the dry ingredients
Add the plant milk & vanilla extract & continue processing until it comes together to a soft slightly sticky dough
Turn out onto a lightly floured surface & knead the dough together so it is no longer super sticky & easily forms into a log about 10" x 3"
Place onto a parchment lined sheet pan & bake for approximately 30-40 minutes or until golden brown & puffed. (I like to turn the oven temperature down to 325℉ midway through baking to prevent over browning of the top & sides
Once baked cool & then with a serrated knife using a sawing motion in a slight diagonal, cut the log into 12 individual pieces Place back onto the sheet pan (standing up to expose both sides if possible) & return to the oven for an additional 15-20 minutes of baking
Cool completely & either dip the ends in tempered chocolate or just drizzle
Notes
Storage Biscotti can be stored at room temperature in an airtight container for up to 3 weeks or freeze for up to 3 months wrapped well