Vegan Orange And Cranberry Biscotti
Crunchy Italian biscotti without the eggs. Flavoured with festive cranberries and orange zest.
Ingredients
- 90 g Vegan block butter (⅜ cup)
- 110 g Caster sugar (½ cup + 1 tablespoon)
- 1 Teaspoon Vanilla extract
- 3 Tablespoons Soy milk
- 200 g Plain flour (~1+½ cups)
- 1 Teaspoon Baking powder
- 3 Tablespoons Candied orange peel or orange zest
- 50 g Dried cranberries (⅓ cup)
- 100 g Vegan white chocolate (3.5oz)
Instructions
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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.
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In a large bowl, mix together the butter, sugar and vanilla. Add the soy milk and mix it in as best as you can.
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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.
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Gently knead in the cranberries and orange zest.
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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.
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Bake for 30 minutes then transfer them to a wire rack for 20 minutes to cool.
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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.
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Allow the biscotti to cool completely.
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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.
Recipe Notes
*Store in an airtight container at room temperature for up to 10 days.