December 19, 2012






Rosemary Orange Cranberry 
Vegan Biscotti




No eggs? No butter? No problem. Make Biscotti, the twice baked Italian. No two biscotti are ever alike. Every home cook has his or her favorite family recipe. This one is light, crunchy and a little dry, perfect for dunking in sweet wine or strong coffee. It's made with olive oil, rosemary and orange, but feel free to vary the flavors -- lemon and thyme; lavender and vanilla; dry and crystalized ginger.

6 tablespoons olive oil
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
Grated rind of 1 medium orange
juice of 1 medium orange
1 tablespoon chopped fresh rosemary
1 cup flour, plus a little more if needed
1/4 cup dried cranberries

Preheat the oven to 350 degrees F. Lightly grease a baking sheet or line with parchment. In a large bowl, whisk together the oil, baking powder, salt, sugar, orange zest and juice, and rosemary. Stir in the flour to make a stiff dough adding a little more flour if needed. Then work in the cranberries.

Using your hands, work the dough into a log about 2 to 3 inches wide and about 8 inches long on the prepared baking sheet. Bake until the log is lightly browned and firm, about 15 to 20 minutes. Remove and cool. With a sharp knife, cut the log into 1/2- to 1 inch slices. Arrange these on the baking sheet and return to the oven to bake until lightly browned and slightly crisp, about 5 to 10 minutes.

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