Recipe

Vegan Cranberry Cashew Biscottis Recipe

Print Recipe

Ingredients

Directions

Step #1 1.
Step #2 Preheat oven to 350 degrees F.
Step #3 2.
Step #4 Cream margarine & sugar together until light & fluffy.
Step #5 Blend in the "eggs" & extracts.
Step #6 Mix in the flour & baking soda.
Step #7 Stir in the cranberries & cashews.
Step #8 Chill for 10 mins.
Step #9 3.
Step #10 Divide the chilled dough in half & shape into a 1 inch-thick rectangular slabs on an lined, oiled baking sheet.
Step #11 Flatten the slabs slightly by evenly patting them down.
Step #12 Bake until they are golden brown & a toothpick inserted in the center comes out clean, about 25 mins.
Step #13 Remove from the oven & reduce the oven temperature to 275 degrees F.
Step #14 4.
Step #15 Let slabs cool for 10 mins, then cut each slab into 1/2 inch-wide slices.
Step #16 Place sliced biscottis on their sides on an ungreased baking sheet (just simply remove the lining from the one you just used) & bake for another 8-10 mins until they are crisp & dry.
Step #17 Let cool completely before storing in an airtight container.
Step #18 They will keep for a few days, but I suggest freezing half.
Enjoy the Vegan Cranberry Cashew Biscottis recipe