Eggless biscotti with almonds and cranberries

This eggless biscotti with almonds and cranberries is easy to make and uses everyday ingredients – it works with two different egg substitutes.

DRY INGREDIENTS

125 g / 1 cup all purpose white flour*
65 g / 1/3 cup caster sugar (demerara sugar works too)
½ tsp baking powder
pinch of fine salt
zest of one small unwaxed orange (optional)
35 g / ¼ cup almonds, chopped roughly
30 g / ¼ cup cranberries, chopped roughly
WET INGREDIENTS (OPTION 1)

18 g / 1 heaped tbsp softened refined coconut oil (I use this one)
45 ml / 3 tbsp soy milk
½ tsp almond extract or vanilla extract (or both)
WET INGREDIENTS (OPTION 2)

60 ml / 4 tbsp aquafaba
/ chickpea water**
16 g / 1 slightly heaped tbsp smooth almond butter
½ tsp almond extract or vanilla extract (or both)

View the full recipe at Lazy Cat Kitchen →