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Cranberry Biscotti (Italian Twice Baked)




Source of Recipe


VegWeb.com


List of Ingredients




2 tbsp Cointreau *see note
1/2 cup vegan margarine
3/4 cup vegan sugar
1/3 cup water
2 1/4 cup flour
1 1/2 teaspoon baking powder
1/4 tsp kosher salt
3/4 cup dried cranberries
2/3 cup whole almonds

Recipe



Cream margarine and sugar. Beat in the water,Cointreau, baking powder, and salt. Then add the flour and finally the cranberries and nuts. On a greased baking sheet shape the dough into a loaf 3/4 inch high and 3 inches wide. Bake in a 325š oven for 35 minutes. Let cool for 5 to 10 minutes, then remove loaf from baking sheet and slice the loaf into 1/2 inch slices. Place slices on their bottom edge on cookie sheet, leaving a space between slices. Return to oven for 10 minutes or until the slices are just starting to turn golden. Cool and store in air tight container. Makes 2 dozen biscotti


NOTE: Instead of Contreau, you can use about 1/2 tsp FRESH grated orange rind, and a bit of orange juice, probably to about the same liquid measure the alcohol would have been