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Vegan Biscotti with Almonds and Cranberries
Ingredients
  • 180 g (¾ cup 2 Tbsp) caster (superfine) sugar
  • 80 ml (⅓ cup) unsweetened soy milk (other non-dairy milks will work but soy really is best) room temperature
  • 2 Tbsp melted refined coconut oil (or another neutral oil)
  • finely grated zest of 1 lemon or orange (optional)
  • 1 tsp vanilla extract
  • 275 g (2 ¼ cups) plain (all-purpose) flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 75 g (2 ¾ oz) whole almonds (blanched or with skin)
  • 65 g (2 ¼ oz) dried cranberries
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