Makes Around 16 Biscotti
A fruity biscotti with tart cranberries, sweet white chocolate chips, a dash of orange, and a hint of allspice. This is perfect for the winter holidays or with some Lady Grey tea. If you don’t have vegan white chocolate chips (page 16), don’t use regular chocolate chips because they would be overwhelming. Instead use macadamia nuts since they’re nice and creamy (for a nut).
1⁄3 cup almond milk
2 tablespoons ground flax seeds
2 teaspoons orange zest
3/4 cup sugar
1/2 cup canola oil
1 teaspoon pure vanilla extract
1 2⁄3 cups all-purpose flour
2 tablespoons arrowroot powder
2 teaspoons baking powder
1/4 teaspoon allspice
½ teaspoon salt
½ cup white chocolate chips
½ cup dried cranberries
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond milk and flax seeds, beating for about 30 seconds. Mix in the orange zest, sugar, oil, and vanilla. Sift in the flour, arrow root powder, baking powder, allspice, and salt. Stir to combine, and just before the dough comes together knead in the chocolate chips and cranberries. Knead to form a stiff dough. If cranberries and chips pop out just press them back in as well as you can.
3. On the parchment, form the dough into a log and press it into a rectangle about 12 inches long and 4 inches wide. Bake for 26 to 28 minutes till lightly puffed and browned. Let the log cool on the baking sheet for about 30 minutes.
4. Preheat oven to 325°F. Carefully transfer the baked log to a cutting board. With a heavy, very sharp knife, cut 1/2-inch-thick slices. The best way to do this is in one motion, pushing down; don’t “saw” the slices off or they could crumble. Stand slices, curved sides up, 1/2 inch apart on baking sheet, and bake for 20 to 25 minutes, until biscotti appear dry and toasted. Transfer the biscotti to a wire rack to cool completely.
From Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry
published by Da Capo Lifelong