"I want orange cranberry-flavored everything when the holidays arrive. These vegan orange cranberry biscotti are super cute and absolutely loaded up with dried cranberries. Fans of my cranberry clementine muffins (also with white chocolate) will definitely dig these. Like a lot of my bakes, I use a bit of whole grain flour to give the cookie a heartier and more nutty flavor."
"I like the flavor that vegan butter lends to this orange cranberry biscotti recipe. It's rich and makes the dough nice and soft. I did test versions with olive oil (4.5 tablespoons to account for the water volume in butter) and they were decent! I found that the edges were a bit more dried out and it really emphasized the wholesome whole wheat flour flavor."
Vegan orange cranberry biscotti feature zesty orange zest, plentiful dried cranberries, a touch of whole-grain flour, and a white chocolate finish. The dough comes together by whisking wet ingredients and folding in dry ingredients, requiring no mixer. The logs are baked once, sliced while slightly underdone, then baked again upright for maximum airflow to achieve a crisp exterior and a slightly chewy center. Vegan butter provides richness and softness, while olive oil yields drier edges and a more pronounced whole-wheat flavor when substituted. The cookies pair well with coffee and are ideal for holiday baking.
Read at The First Mess
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