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.
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.