When I was in college, my Italian grandma taught me the basics of making biscotti. This recipe is a new variation of my own original recipe for orange/cranberry/almond biscotti. This new version of the recipe is now allergen friendly, and is free of any dairy, egg or soy. It has been a while, but I like this new version just as much as I liked the original recipe.
3 1/2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
8 oz applesauce (I use two snack sized applesauce containers)
1 Ener-G egg replacer (1 1/2 tsp power plus 2 tbsp warm water)
6 tbsp melted Soy-Free Earth Balance Margarine
2 tsp orange zest
2 tbsp orange juice
1/2 tsp almond extract
1/2 cup dried cranberries
1/2 cup cashews
1/2 cup almonds
1. Preheat oven to 325 degrees F.
2. Lightly grease 2-3 cookie sheets (or use SilPats, which is what I use) and set aside.
3. Mix together flour, baking powder, salt and sugar.
4. Make a well in the middle of the flour mix and add in the applesauce & Ener-G egg replacer. Mix together.
5. Add in margarine, orange zest, orange juice an almond extract. Mix together.
6. Put cashews and almonds in food processor and pulse lightly 2-3 times. Add nuts into dough and mix together.
7. Knead together dough until it is less crumbly.
8. Put dough on a lightly floured surface and roll into a log. Separate dough into three equally sized pieces.
9. Roll each piece into a log approximately 14 inches long.
10. Place dough logs on cookie sheets and bake for 25 minutes (until light golden brown).
11. Remove logs and cool on wire racks.
12. Once cool, use a serrated knife to cut each log into slices, cutting at a diagonal.
13. Place cut cookies onto cookie sheets, cut side down.
14. Bake for 10 minutes.
15. Remove cookie sheet from oven and flip cookies over and bake for another 10 minutes.
16. Remove and let cookies cool on wire racks.