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Cranberry Biscotti

  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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  • rind of 1/4 orange (all white pith removed), chopped fine


  1. Mix ingredients together in mixer. (Don't over mix.) Turn the gooey dough onto a baking pan (spray with pan release like apan release agent first). Using a spatula, shape into two logs, about2.5 to 3 inches wide and 10-12 inches long.

    Bake at 350 degrees for 20 minutes (until dough loses its shine & is browned a bit.) Remove logs to a cooling rack. Cool for 10 minutes.Slice logs on a sharp diagonal, cutting about 10-12 slices per log.

    Place slices back on cookie sheet, laying cut side down. Bake 10 min.each at 300 degrees (turning once during second baking).

    Remove to rack and completely cool.

    *1 Tbsp flax seed + 3 Tbsp water (boiled, then seed removed) = 1 egg replacement. You can also use 2 egg whites for each egg called for in a recipe. This recipe originally called for 2 eggs (whole), plus 2 egg whites, so the flax liquid required totals 8 Tbsp or ? cup (3 T. per egg, plus 1 T. per white.)

    Variations: *Replace the soy flour with cocoa. **Use a mixture of flours instead of wheat or spelt-such as rice flour, soy flour etc. ***Replace the soy flour with cornmeal for extra crunchiness and replace the sugar with 1/3 cup maple syrup

  2. Servings: 22
    Source: C. Martin
    Submitted by: Recipe Group Member
    Date: Nov 17, 1997

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