how to make Cranberry Almond Biscotti for vegans

Cranberry Almond Biscotti

Gena Hamshaw / The Full Helping

Here’s a little motivation to wake up and conquer the morning—Cranberry Almond Biscotti. Thanks to Gena Hamshaw at The Full Helping for providing this sweet, seasonal breakfast idea.

Cranberry Almond Biscotti

Yields 2-3 Dozen Biscotti

Ingredients

• 2 cups unbleached, all-purpose flour—or a half and half combination of all-purpose and whole wheat pastry flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Zest and juice of 1 orange
• ⅔-¾ cup sugar
• ½ cup—8 tablespoons—vegan buttery spread
• 3 tablespoons aquafaba or 1 flax egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup dried cranberries, roughly chopped—or a chopped, dried fruit of choice
• ½ cup chopped, slivered, or sliced almonds—or a chopped nut of choice

Directions

1. Sift together the flour, baking powder, and salt.
2. If using a flax egg, whisk together 1 tablespoon ground flax meal and 3 tablespoons warm water and allow the mixture to thicken before using.
3. In an electric mixer fitted with the paddle attachment, beat together the orange zest, sugar, and buttery spread on medium speed, until the mixture is light and fluffy. Add the aquafaba or flax egg and the two extracts. Beat for one more minute.
4. Turn the speed of the mixer to low, then add half of the flour mixture. When the flour is fully incorporated, add the orange juice to the mixer and beat until it’s incorporated. Add the rest of the flour mixture, the cranberries, and the almonds. Beat until the dough is evenly mixed and forming large clumps. Cover and refrigerate the dough for at least 30 minutes (and up to 2 hours).
5. Preheat the oven to 325 °F and line a baking sheet with parchment. Divide the dough into two evenly sized pieces and shape each of them into a log that’s about 8 inches long, 1 inch high, and 3 inches wide—space the logs a few inches apart on your baking sheet.
6. Bake the logs for 30-35 minutes, or until golden and firm to the touch. Raise the oven heat to 350°F. Remove the logs from the oven and allow them to cool for 15 minutes. Use a serrated knife to cut the logs into slices that are about ½-¾ inch thick. Arrange the slices on your cookie sheet cut side up and transfer them back to the oven. Bake for 11-13 minutes, or until the biscotti are golden brown. Transfer them to a cooling rack and cool completely before serving.

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Breakfast Hash

I often refer to myself as the, “Everything-but-the-kitchen-sink” kind of cook. I look at what I have in the fridge, and see what I can literally throw together to make a delicious meal. For me, no dish illustrates this better than my vegan breakfast hash. I really think I’ve never had the exact same ingredients every time I’ve made this meal. The only ingredient that I always include is the pre-cooked polenta, which I buy at Safeway and has a long shelf life.

This is a hearty meal that can can be served at any time of day, and is easy to make for a group of people. The best part is that you don’t need exact measurements of anything and it’s a great way to use that produce in the fridge whose days are numbered.

Ingredients:

• Pre-cooked polenta
• olive oil or another plant based oil
• any variety of potato or sweet potato
• your choice of greens (such as kale or spinach
• canned beans
• fresh (steamed) or frozen vegetables
• salsa (optional)
• avocado (optional)
• vegan cheese (optional)
• vegan meat (optional)
• nutritional yeast (optional)

To prepare: Wash all of your produce. Skin and cube potatoes, chop veggies, cube polenta, de-spine greens and chop into strips. Open and rinse canned beans.

To cook: steam potatoes and fresh vegetables, if using, either with microwave steamer or in steamer basket over a pot of boiling water. Set aside.

Warm beans by either putting in microwave or heating on stove over low heat, stirring occasionally. Do the same with vegan meat, if using.

Put a dollop of olive oil on the bottom of a frying pan. Turn on to medium-low heat, and add polenta. Make sure the cubes are coated in oil, and cook until they start to turn golden, flipping occasionally. Add greens. Keep stirring and add more oil if needed. After greens start to shrink, add potatoes, then vegan meat and nutritional yeast (if using), beans and steamed vegetables. Continue to cook over medium-low heat until everything is warmed.

Put on a plate and serve. Feel free to top it with vegan cheese, salsa, avocado, vegan sour cream, or any of your other favorite vegan condiments. We even added tortilla chips here. Get creative, and enjoy!

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