Many years ago, I lived in a house with several friends, many of whom were vegan. One day my housemate Audrey whipped up the most fabulous vegan cranberry biscotti. I just had to have the recipe! She happily shared it with me, but then I sat on it for four years. Good job, Mooflyfoof! Well, today I’m headed to the 10th birthday party of my friend Josie’s dog Milo, so I decided it might be time to finally give this recipe a shot. It did not disappoint. I didn’t have any cranberries so I substituted chopped dried apricots, which worked out quite well. The original recipe also calls for Cointreau, but I didn’t have any so I substituted Disaranno – an almond liqueur.
From Audrey Penven
1/2 cup non-hydrogenated margarine (such as Earth Balance), softened
3/4 cup granulated sugar
1/3 cup water
2 tablespoons Cointreau, Disaranno, or other appropriately flavored liqueur
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup dried fruit such as cranberries or chopped dried apricots
2/3 cup whole almonds (sliced work too, in a pinch)
- Preheat oven to 325°F.
- Cream margarine and sugar.
- Beat in water, liqueur, baking powder, and salt.
- Add flour, dried fruit, and nuts; mix well.
- On a non-stick cookie sheet, shape dough into a loaf 3/4 inch high and 3 inches wide.
- Bake in a 325°F oven for 35 minutes.
- Let cool on a rack for 5-10 minutes, then slice into 1/2 inch slices. Put slices back on the cookie sheet, on their sides, and bake another 10-20 minutes until sides are turning golden. Let cool completely, then store in an airtight container.