Biscotti Vegan gingerbread with cranberries, almonds, candied ginger. Easy recipe for crunchy spiced biscuits to dip in a cup of tea. Drizzle with white or dark chocolate. Vegan recipe. Use 1 1/2 tsp baking powder and 1/4 tsp baking soda to double, doubling everything else. Use more flour if necessary to get a soft dough.
Ingredients
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Preparation
Preheat oven to 180°C.
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In a bowl, mix the molasses, milk and chia seed flour. Mix and let stand 2 minutes. Add the remaining ingredients and mix until well combined. Mixing the nut butter takes a minute.
In another bowl, stir all the dry ingredients until smooth.
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Add dry to wet and mix. Add cranberries, almonds, ginger. Mix and make a soft dough. If the dough is too sticky, add 1 teaspoon or more flour. If it’s too dry, sprinkle a few drops of water over each to knead.
Shape into a tree trunk and press to create a Make flat rectangle approx. 9″ x 4″.
Cook for 24-26 minutes. The edges should be sharp and the center firm, but with just a little flexibility. Don’t let it get too brown. Cook a few minutes longer when preparing a double recipe (2 logs).
Cool down for 15-20 minutes. Cut with a serrated knife. Set the cookies aside and bake at 300 degrees F / 150ºC until crisp. 15-20 minutes.
Cool completely. Top with melted vegan chocolate or frosting of your choice. Store in a container on the counter for several weeks.
