Holiday Biscotti {Vegan}
A take on fruitcake, this holiday biscotti is dipped in vegan white chocoate and sprinkled with sanding sugar.
Ingredients
- 2 C All-Purpose Flour
- 1-1/2 tsp Baking Powder
- 3/4 Sugar Vegan
- 1/2 C Vegan Butter such as Earth Balance
- 1 tsp Grated Lemon Zest
- 1/4 tsp Salt
- 1/2 C Silken Tofu blended until smooth
- 3/4 C Pistachios chopped
- 2/3 C Dried Cranberries
- 12 oz. Vegan White Chocolate
- Sanding Sugar Vegan
Instructions
- Preheat the oven to 350 degrees.
- Whisk together the flour and baking powder to blend. Set aside.
- In an electric mixer, beat the sugar, butter, lemon zest and salt until blended. Add the tofu and mix until completely incorporated.
- Chop the pistachios.
- Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a log on a silpat, or parchment lined baking sheet that measures approximately 13 inches long by 3 inches wide.
- Bake until light golden, about 40 minutes. Transfer to a wire rack to cool for 30 minutes.
- On a cutting board, using a serrated knife, cut the log on the diagonal into 1/2" thick slices. Arrange cut side down on the baking sheet. Bake until they are pale golden, about 20 minutes. Transfer to a wire rack to cool completely.
- Melt the white chocolate chips in the microwave and dip the biscotti shaking off any excess. Sprinkle with sanding sugar while wet and place on a parchment sheet to set.
Leave a Reply