Holiday biscotti

Christmas is upon us.  I pulled out the decorations from the garage and got into the holiday spirit.  I decorated the tree, hung the doggie's stockings, and baked up a batch of holiday biscotti.  With green pistachios and red cranberries, these cookies quickly got me in a festive mood!

"Dry ingredients"

2 cups unbleached flour

1 tsp baking powder

1/2 tsp salt

1 tbsp EnerG Egg replacer

"Wet ingredients"

1/2 cup vanilla soymilk

1/3 cup applesauce

1/2 cup evaporated cane juice

1/2 tsp vanilla

"Mixins"

1/2 cup dried cranberries

1/2 cup shelled & roasted pistachios

Preheat oven to 350 degrees.  Place parchment paper on cookie sheet.

Combine dry ingredients in one bowl and wet ingredients into another bowl.  With electric mixer, beat wet ingredients together just a few seconds (to combine the applesauce with the milk).  When complete, add the dry ingredients.  It is best to add a little bit at a time, in 3 or 4 separate, rather than all at once.

Keep beating dough until the flour mixture is just about incorporated (you will complete the rest of the mixing by hand).  Add cranberries and pistachios and knead the dough, trying to incorporate the last of the dough around the bowl as well as spread the mixins evenly in the dough.

Place dough on cookie sheet and form into a log about 3-1/2 to 4 inches in width and about 14 to 15 inches in length.  The dough will be sticky so wet your hands slightly with cold water and you can shape the log without a problem.

Bake for 40 minutes.  Remove from oven and allow cookie to cool for a few minutes.  Cut into individual pieces, about 1-inch.  Place the cookies on their side and bake for an additional 25 minutes until golden.

Serve with coffee, tea, or even a steaming cup of soymilk!  Enjoy the holiday season!

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