Cranberry White Chocolate Biscotti (Part 2)

Continued from the first post on Sunday...

Cranberry White Chocolate Biscotti

2 tablespoons flaxseed
1/3 cup soy milk, regular or light (preferrable unsweetened)
2 teaspoons orange zest
3/4 cup sugar
1/2 cup canola oil
1 teaspoon pure vanilla extract
1 2/3 cups flour, unbleached
2 tablespoons Cornstarch (or Arrowroot powder)
2 teaspoons baking powder
1/4 teaspoon allspice, ground
1/2 teaspoon salt
1/2 cup whitel morsel chips (or white chocolate chips)
1/4 - 1/2 cup cranberries/craisens
* 1/2 teaspoon almond extract if using soy milk

Preheat oven at 350. Whisk soy milk and flax for 30 seconds minimum. Let sit while you mix orange zest (peel), sugar, oil, and vanilla just until combined. Now mix that into the milk/flax. Separately mix together flour, baking powder, starch (or arrowroot powder), and salt. Combine powder mix with sugar/oil/milk mix. When it just about turns into a good formed dough, stir in the cranberries and chips.

Form into a 12 by 4 inch log, flattened slightly. Bake 26-30 minutes on nonstick baking sheet or line a regular pan with parchment paper.

Remove and turn off oven. Let biscotti cool for 30 minutes. Turn oven back on at 325. Put biscotti loaf/log on cutting board and take a big heavy knife, placing blade across the log and to make 1/2 inch biscotti sticks, push knife down hard and fast to cut sticks. It should make a clean, smooth slice. Make 14 or so biscotti cookies.

Set cookie sticks back on baking sheet about an inch apart, curved side up (the way the log was baked). Bake at 325 for 20 minutes--this will harden/dry them out a little more. Cool and eat...