Biscotti, Cranberry Ginger (Vegan) Recipe

• 3 ounce Candied ginger root
• 1 1/2 c. Powdered sugar
• 2 c. Flour, I use spelt, whole grain
• 1/4 c. Soy flour, defatted
• 1 tsp Baking pwdr
• 1/4 tsp Cinnamon
• 1/4 c. Cranberries, dry, dry and sweetened
• 1/2 tsp Salt
• 1/2 c. Egg replacement, flax seed liquid

1. Have modified it.
2. The biscotti recipe is based on a recipe from The further reduced by using dry fruit.
3. I have tested this recipe and it works well.
4. Here is the recipe, sans walnuts, on the levels in accordance with the list:Mix ingredients together in mixer.
5. Do not over mix.
6. Turn the gooey dough onto a baking pan (spray with pan release first).
7. Using a spatula, shape into two logs, about 2.3-3 inches wide and 10-12 inches long.
8. Bake at 350 degrees for 20 min (till dough loses its shine.)
9. Remove logs to a cooling rack.
10. Cold for 15 min.
11. Slice logs on a sharp diagonal, cutting about 11-12 slices per log.
12. Place slices back on cookie sheet, laying cut side down.
13. Bake 20 more min at 325 degrees.
14. (Flip the slices at the 10 minute mark so they will be proportionately browned.)
15. Remove to rack and completely cold.
16. (Note: if you used a different egg replacer, adjust the nutritional information accordingly)

ginger root, powdered sugar, flour, soy flour, baking pwdr, cinnamon, cranberries, salt, egg replacement

Taken from cookeatshare.com/recipes/biscotti-cranberry-ginger-vegan-84716 (may not work)