Ingredients for Vegan Cranberry Cashew Biscotti
- Margarine
- ¾ cup granulated sugar
- Ener G Egg Substitute
- Vanilla Extract
- Almond Extract
- Unbleached All Purpose Flour
- Whole Wheat Pastry Flour
- 1 teaspoon baking powder
- Dried Cranberries
- Unsalted Cashews
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How to Make Vegan Cranberry Cashew Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, cream together the softened vegan butter and sugar until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the plant-based milk, cranberries, cashews, vanilla extract, and orange zest (if using).
- Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.
- Place the log onto the prepared baking sheet.
- Bake for 30 minutes.
- Remove from oven and let cool for 10 minutes.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, carefully slice the log diagonally into ½-inch thick slices.
- Place the slices cut-side down back onto the baking sheet.
- Bake for another 25 minutes, or until golden brown and crisp.
- Remove from oven and let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
15g
Fat
1g
Carbs
3g
