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cranberry-biscotti~ recipe

Date: Mon, 17 Nov 1997 16:50:18 -0800
From: "C. Martin" (Charisa@MoonstruckMuses.com)

Cranberry Biscotti

These have become our latest favorite in our household. Although the recipe 
calls for walnuts, skip them and use candied ginger instead, or dried 
currants or raisins.

Serving Size: 22	Preparation Time: 60:00

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

Mix ingredients together in mixer. (Don't over mix.)

Turn the gooey dough onto a baking pan (spray with pan release like a
pan release agent first).  Using a spatula, shape into two logs, about
2.5 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 tablespoon flax seed + 3 tablespoons 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 tablespoons or ? cup (3 T. per 
egg, plus 1 T. per white.)

* 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

kwvegan vegan