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Cranberry Biscotti (Italian twice baked cookies)

What you need: 

2 TB Cointreau
1/2 cup non-hydrogenated vegan margarine
3/4 cup vegan sugar
1/3 cup water
2 1/4 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dried cranberries
2/3 cup whole almonds

What you do: 

Cream margarine and vegan sugar. Beat in the water,Cointreau, baking powder, and salt. Then add the flour and finally the cranberries and nuts. On a greased baking sheet shape the dough into a loaf 3/4 inch high and 3 inches wide. Bake in a 325š oven for 35 minutes. Let cool for 5 to 10 minutes, then remove loaf from baking sheet and slice the loaf into 1/2 inch slices. Place slices on their bottom edge on cookie sheet, leaving a space between slices. Return to oven for 10 minutes or until the slices are just starting to turn golden. Cool and store in air tight container.

Preparation Time: 
1 hours
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

I love this recipe. Although I'm not vegan, I often cook/bake for a friend who is. I substituted orange juice and zest instead of the liquor. Also, I left out the cranberries and nuts because I'm allergic. They turned out very good but I had to bake them about twenty minutes longer than suggested to get them to crisp up after cutting them. I even dipped some in dark chocolate to make them more dessert like.

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