Cranberry Biscotti

  • 3 ounces candied ginger, or dried currants
  • 1 1/2 cups powdered sugar
  • 2 cups flour - (I use spelt flour, whole grain)
  • 1/4 cup soy flour, defatted
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 cup craisins (dried, sweetened cranberries)
  • 1/2 tsp salt
  • rind of 1/4 orange (all white pith removed), chopped fine
  • 1/2 cup egg replacement -- flax seed liquid*
  • 3/4 cup sliced almonds image placeholder

Mix ingredients together in mixer. (Don't over mix.) Turn the gooey dough onto a baking pan (spray with pan release like apan release agent first). Using a spatula, shape into two logs, about2.5 to 3 inches wide and 10-12 inches long.

Bake at 350 degrees for 20 minutes (until dough loses its shine & is browned a bit.) Remove logs to a cooling rack. Cool for 10 minutes.Slice logs on a sharp diagonal, cutting about 10-12 slices per log.

Place slices back on cookie sheet, laying cut side down. Bake 10 min.each at 300 degrees (turning once during second baking).

Remove to rack and completely cool.

*1 Tbsp flax seed + 3 Tbsp water (boiled, then seed removed) = 1 egg replacement. You can also use 2 egg whites for each egg called for in a recipe. This recipe originally called for 2 eggs (whole), plus 2 egg whites, so the flax liquid required totals 8 Tbsp or ? cup (3 T. per egg, plus 1 T. per white.)

Variations: *Replace the soy flour with cocoa. **Use a mixture of flours instead of wheat or spelt-such as rice flour, soy flour etc. ***Replace the soy flour with cornmeal for extra crunchiness and replace the sugar with 1/3 cup maple syrup

Servings: 22
Source: C. Martin
Submitted by: Recipe Group Member
Date: Nov 17, 1997