Vegan Biscotti

Vegan biscotti with almonds and cranberries – this vegan version of biscotti is just as delicious as the original and so easy to make!

Servings: 20 biscuits

Total Time: 1 hour 15 minutes

Ingredients:

180 g (3⁄4 cup + 2 Tbsp) caster (superfine) sugar
80 ml (1⁄3 cup) unsweetened soy milk (other non-dairy milks will work but soy really is best) room temperature
2 Tbsp melted refined coconut oil (or another neutral oil)
finely grated zest of 1 lemon or orange (optional)
1 tsp vanilla extract
275 g (2 1⁄4 cups) plain (all-purpose) flour
1 tsp baking powder
1⁄4 tsp salt
75 g (2 3⁄4 oz) whole almonds (blanched or with skin)
65 g (2 1⁄4 oz) dried cranberries

Method:

Preheat the oven to 180°C/350°F/gas mark 4. Line a baking sheet with baking parchment.
In a large bowl, whisk together the sugar, soy milk, melted coconut oil, zest and vanilla extract until well combined.
In a separate bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the wet and stir until it forms a rough dough then add the almonds and cranberries and mix until they are well distributed. Use your hands to bring it together into a ball.
Divide the dough into two even pieces and shape each one into a log about 5cm wide.
Place them well spaced apart on the baking sheet and use your hands to slightly flatten them and square off the edges for perfectly shaped biscotti.
Bake the logs for 30-35 minutes until they are firm and lightly browned.
Remove the logs from the oven and set aside to cool for 15 minutes. Turn the oven down to 140°C/275°F/gas mark 1.
Once the logs have cooled, use a very sharp serrated knife to cut them into diagonal slices about 1 to 1 1⁄2 cm wide. Don’t put too much pressure on the knife, try and gently saw through.
Lay the slices cut side down on the baking sheet and return them to the oven for 8 minutes. Turn the slices over and bake for another 8 minutes. Remove from the oven and transfer to a wire rack to cool.
Once cool store in an airtight container.