Vegan Cranberry Cashew Biscotti Recipes
VEGAN CRANBERRY CASHEW BISCOTTI
I came up with this recipe for my mother who is allergic to certain nuts and fruits. The original recipe I altered was an almond biscotti from Vegan Planet by Robin Robertson, which I used for measurement reference.
Provided by DiZzY
Categories Dessert
Time 55m
Yield 36 biscottis
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream margarine and sugar together until light and fluffy. Blend in the "eggs" and extracts. Mix in the flour and baking soda. Stir in the cranberries and cashews. Chill for 10 minutes.
- Divide the chilled dough in half and shape into a 1 inch-thick rectangular slabs on an lined, oiled baking sheet. Flatten the slabs slightly by evenly patting them down. Bake until they are golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and reduce the oven temperature to 275°F.
- Let slabs cool for 10 minutes, then cut each slab into 1/2 inch-wide slices. Place sliced biscottis on their sides on an ungreased baking sheet (just simply remove the lining from the one you just used) and bake for another 8-10 minutes until they are crisp and dry. Let cool completely before storing in an airtight container. They will keep for a few days, but I suggest freezing half. They taste great frozen!
Nutrition Facts : Calories 60.2, Fat 2.2, SaturatedFat 0.4, Sodium 30.1, Carbohydrate 9.4, Fiber 0.4, Sugar 3.8, Protein 0.9
CRANBERRY BISCOTTI
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.
Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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