Cranberry and Almond Vegan Biscotti

This Cranberry and Almond Vegan Biscotti is not only egg-free but also gluten-free. It is dunkable, crispy and crunchy – and very hard to stop eating.

I had two ladies request that I make this recipe on Instagram so I started experimenting and finally got it right on the 3rd try. (that seems to be a trend with me actually)

So eggs are kind of a big deal when you make biscotti, they help the cookie dough to bind and they help the cookies stay together when baking.

Traditionally, Biscotti is baked for over an hour to dry the biscuit out, so ensuring they don’t crumble when drying out is key.

Bear with me here, this might sound strange, but I found that using the juice from a can of pears (you could also use the juice from peaches / apple / pineapple) plus sunflower oil did the trick in replace of eggs.

Then instead of using normal cake flour, I used cassava flour, which as I have mentioned a few times before, comes from my trusted supplier Gluten Free Me. 

Then the main flavours I have incorporated are almond (shaved almonds + almond essence) and dried cranberries.

Making the Biscotti

When making the biscotti, it is best to shape the biscuits beforehand, rather than the traditional way (i.e baking a cookie log and cutting it into slices halfway through) because gluten-free flour tends to be a lot crumblier.

So I learned it would be best for me to use my hands to make biscotti shapes, which I then baked for an hour at 180C and then for 25min at 40C.

These biscotti keep well for over 2 weeks – if stored in an airtight container.

Enjoy making them and let me know what you think!

Cat

Cranberry and Almond Vegan Biscotti

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Cranberry and Almond Vegan Biscotti

This Cranberry and Almond Vegan Biscotti is not only egg-free but also gluten-free. It is dunkable, crispy and crunchy - and very hard to stop eating. 

Course Dessert, Snack, tea

Cuisine Italian, South African

Keyword Almond flour cookies, Biscotti, biscuits, gluten free biscotti, vegan, vegan biscotti

Prep Time 15 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Servings 15

Equipment

• 2 bowls
• whisk
• baking tray
• Baking Paper

Ingredients

• 2 cups cassava flour + 1 tbsp
• 1 ½ teaspoons baking powder
• 1/2 cup caster sugar
• 1/2 cup sunflower oil
• 1 teaspoon almond extract
• ⅓ cup juice from canned pears/apricots/apples/pineapples
• 1/2 cup sliced almonds
• 1/2 cup dried cranberries

Instructions

• Preheat the oven to 180C. Line a large baking sheet with baking paper and set aside.
• In bowl 1, whisk together the flour and baking powder
• In bowl 2, whisk together the sugar, oil, vanilla, almond extract and juice from canned fruit of your choice until combined.
• Add in the flour mixture, mixing until incorporated, then add in the sliced almonds and cranberries. The mixture should now be a dough-like consistency
• Now access if the dough is too wet and if it is too wet to shape into biscotti shapes, add a tbsp more of cassava.
• Shape your dough into biscotti and place on tray ensuring to keep a few cm's apart to allow for expanding
• Bake for 1 hour at 180C and then at 40C for 25 minutes. Leave the biscotti to cool in the oven
• Once cooled enjoy with tea or store in an airtight container for later

Notes

You can use the juice from any canned fruit. I used pear juice but have also tried with canned pineapples. 

Next Recipe you could try: Best Ever Gluten Free Chocolate Drop Cookies