Audrey’s Vegan Biscotti

Posted: April 23rd, 2011 | Author: | Filed under: Cookies, Dairy-free, Dessert, Vegan | No Comments »

Vegan Apricot Biscotti

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.

Vegan Biscotti

From Audrey Penven

INGREDIENTS
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)

DIRECTIONS

  1. Preheat oven to 325°F.
  2. Cream margarine and sugar.
  3. Beat in water, liqueur, baking powder, and salt.
  4. Add flour, dried fruit, and nuts; mix well.
  5. On a non-stick cookie sheet, shape dough into a loaf 3/4 inch high and 3 inches wide.
  6. Bake in a 325°F oven for 35 minutes.
  7. 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.

Vegan Apricot Biscotti



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