close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Cook Time:
  • Makes 18 slices

These biscotti just personify a crunchy holiday treat! Always have a plate of these citrus-scented cookies at the table for guests to nibble on.

From Forks Over Knives ­— The Cookbook

Ingredients

  • ⅓ cup fresh orange juice
  • 2 tablespoons ground flaxseeds
  • ¾ cup dry sweetener (use evaporated cane juice or cane sugar)
  • ¼ cup unsweetened applesauce
  • ¼ cup almond butter
  • 1 teaspoon pure vanilla extract
  • 1⅔ cups whole-wheat pastry flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon ground allspice
  • ½ teaspoon salt
  • ¾ cup fruit-sweetened dried cranberries

Instructions

  1. Line a baking sheet with parchment paper or a Silpat baking mat. Preheat the oven to 350° F.
  2. In a large mixing bowl, use a fork to vigorously mix together orange juice and flaxseeds until frothy. Mix in the dry sweetener, applesauce, almond butter, and vanilla.
  3. Sift in the flour, cornstarch, baking powder and allspice, then add the salt and mix until well combined. Knead in the cranberries using your hands because the dough will be stiff.
  4. On the prepared baking sheet, form the dough into a rectangle about 12 inches long by 3 to 4 inches wide. Bake for 26 to 28 minutes, or until lightly puffed and browned. Remove the sheet from the oven and let cool for 30 minutes.
  5. Turn the oven temperature up to 375º F. With a heavy, very sharp knife, slice the biscotti into ½-inch-thick slices. The best way to do this is in one motion, pushing down; don’t “saw” the slices or they may crumble. Lay the slices down on the cookie sheet and bake for 10 to 12 minutes, flipping the slices halfway through. Allow to cool for a few minutes on the baking sheet before transferring the slices to cooling racks.

Comments (1)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Rosebud3 weeks ago
Reply
Do you want to report this comment as inappropriate?

Del, these are scrumptious! It is SEW hard to eat just one. And these make the perfect hostess gift.
Thank you.

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description
about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap