Crunchy Italian biscotti without the eggs. Flavoured with festive cranberries and orange zest.
Preheat your oven to 180°C/ 350°F. Line a large tray with baking paper.
Add the flour and baking powder to a large bowl and mix it together.
Add the vegan butter and use your fingers to rub it into the flour until you have a mixture that resembles fine breadcrumbs.
Stir in the caster sugar.
Now add the vanilla extract and the water and mix with a spoon until it all begins to stick together. Use your hands to bring it together to a dough.
Knead in the cranberries and orange zest.
Divide the dough into two equal pieces and mold each piece into a log shape. Bake for 30-35 minutes until it's starting to become golden brown.
Using a serrated knife, gently cut the warm log into slices. Lay the slices flat on your baking tray and return them to the oven for a further 10 minutes, flipping them over half way through.
Allow the biscotti to cool completely before removing them from the tray.
Enjoy them as is or drizzle with vegan white chocolate.
*Store in an airtight container for up to 1 week.