VEGAN CHRISTMAS BISCOTTI: LEMON-GINGER-PISTACHIO OR CRANBERRY-ORANGE-PECAN

I must confess that I seldom get into the "Holiday Spirit" until a few days before Christmas! In any case, this year, we have pledged to have a layed-back, no-presents-except-maybe-homemade (money instead to go to a children's charity) celebration focusing on food and family and music. However, I am hosting some guests this weekend, so this year I am forced to get into it a little earlier than usual! We may have snow tonight, which DH will love, and it is pretty, but it makes life difficult with long, unplowed driveways, etc.!

I wanted to share my recipe for "Christmas biscotti", which I developed for my very first Vegan Feast Newsletter, back in 2004. Biscotti are easy to make and perfect with dessert wine, tea or coffee. They also keep and travel well, so they make great gift cookies. These biscotti are larger, and a little richer and more "buttery" than the basic biscotti in my book "Nonna's Italian Kitchen". Traditional biscotti are made with egg-- I use applesauce instead, with great results!

Printable Recipe

BRYANNA'S VEGAN CHRISTMAS BISCOTTI:
LEMON-GINGER-PISTACHIO OR CRANBERRY-ORANGE-PECAN
Yield: 20 large biscotti

I love these flavor combinations for biscotti! Hint: Baking parchment paper ensures that these beauties won't burn, despite the dried fruit content.

DRY MIX:
1 1/2 cups whole wheat pastry flour
1 1/2 cups unbleached white flour
1 tablespoon baking powder
1/2 teaspoon salt
WET MIX:
1 1/2 cups granulated light organic sugar
3/4 cup smooth unsweetened applesauce
1/4 cup melted Earth Balance
1 teaspoon vanilla
ADDITIONS: choose 1.) or 2.):
1.) For the Lemon-Ginger-Pistachio:
2 large organic lemons, finely-grated zest only
1 1/2 cups whole shelled pistachios (un-dyed)
3/4 cup chopped candied ginger (I used an organic variety that was quite strong in taste-delicious!)
2.) For the Cranberry-Orange-Pecan:
1 large (or 2 medium) organic oranges, finely-grated zest only
1 1/2 cups chopped toasted pecans
1 cup dried unsweetened cranberries
Optional Finish:
orgainic powdered sugar (icing sugar; confectioner's sugar)

Preheat the oven to 325°F. Line a cookie sheet with cooking parchment, cut to fit.
In a large bowl, whisk together the Dry Mix ingredients. In a medium bowl, whisk together the Wet Mix ingredients. Stir the Wet Mix into the Dry Mix, then add the #1 or #2 Additions.

With floured hands, shape the dough into one 6"-wide "log", about 3/4" thick, with ends squared off. Place this on the lined cookie sheet. Bake the "log" for 25 minutes. Remove the pan and reduce the oven heat to 300° F.

Cool the "log" on a rack for 15 minutes. Cut the "log" carefully with a sharp serrated knife straight across into 1/2"-wide slices. Place the slices cut-side-down on the cookie sheet (you can re-use the parchment, BTW). Bake 10 minutes, or until just golden on the bottom. Turn the slices over and cook 10 minutes more, or until golden on the bottom.



Cool on racks, then store airtight for up to two weeks (or freeze). You can sift a little powdered organic sugar over them, if you like.

Nutrition Facts
Nutrition (per biscotti): 306.3 calories; 24% calories from fat; 8.8g total fat; 0.0mg cholesterol; 73.6mg sodium; 177.8mg potassium; 55.7g carbohydrates; 4.2g fiber; 15.4g sugar; 51.4g net carbs; 3.0g protein; 6.1 points.



Happy Baking!