Crunchy Italian biscotti without the eggs. Flavoured with festive cranberries and orange zest.
Preheat your oven to 180°C/ 350°F (or 160°C/325°F if you're using a fan or convection oven). Line a large tray with baking paper.
In a large bowl, mix together the butter, sugar and vanilla. Add the soy milk and mix it in as best as you can.
Next, add in all of the flour and the baking powder. Mix until it starts to stick together, then use your hands to press it into a ball of dough.
Gently knead in the cranberries and orange zest.
Divide the dough into two equal pieces and shape each piece into a log. Each log should be approximately 2-inches wide and 1-inch deep.
Bake for 30 minutes then transfer them to a wire rack for 20 minutes to cool.
When the logs are semi-cool, use a bread knife to gently cut them into 1-inch slices. Lay the slices flat on your baking tray and return them to the oven for a further 5-8 minutes on each side, until dry in the middle.
Allow the biscotti to cool completely.
Melt the white chocolate and dip one half of each biscotti slice into it. Place them on a wire rack and let them sit until the chocolate has hardened.
*Store in an airtight container at room temperature for up to 10 days.