A take on fruitcake, this holiday biscotti is dipped in vegan white chocoate and sprinkled with sanding sugar.
Author Veg Life Staff
1/2CVegan Buttersuch as Earth Balance
1tspGrated Lemon Zest
1/2CSilken Tofublended until smooth
12oz.Vegan White Chocolate
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.