Vegan cranberry & almond biscotti

I'm not very good at vegan baking, in fact every time I start to make something vegan dairy ends up sneaking in in some way or another. I'll accidentally use milk instead of soy milk, I'll choose chocolate with milk in it, I'll make a frosting with butter - you get the gist. I'm not a vegan so it's not really a worry to me.

I've been seeing a number of recipes for vegan biscotti in various books and on various websites recently. In my mind biscotti is something that has to contain eggs, so when I saw a recipe for vegan almond biscotti I decided to give it a shot. I even used soy milk, though I can't stand the taste myself. Once baked, you'd hardly know it was there.

Vegan cranberry & almond biscotti

(adapted from Veganomicon)
makes 30

80ml (1/3 cup) almond or soy milk
2 tablespoons ground flaxseed
150g (3/4 cup) sugar
125ml (1/2 cup) canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
245g (1 2/3 cup) all-purpose flour
2 tablespoons cornflour
2 teaspoons baking powder
1/2 teaspoon salt
40g (1/2 cup) died cranberries
60g (1/2 cup) almonds, chopped

Preheat over to 180°C (350°F), lightly grease a large baking sheet.

In a large bowl whisk together the milk and flax seeds for about 30 seconds. Add the sugar, oil, and extracts and mix until smooth. Sift in the flour, cornflour, baking powder, and salt.

Stir to mix all the ingredients, and just as a firm dough starts to form knead in the cranberries and almonds. Knead the dought briefly.

On the baking sheet, form the dough into a rectangle about 30 cm (12") long and 10 cm (10") wide. Bake dough for 28 minutes or until lightly puffed.

Remove the tray from the oven and allow to cool for a minimum of 30 minutes or until dough is firm.

Turn the own heat up to 190°C (375°F).

Transfer the cooled dough to a chopping board and using a large, heavy knife slice the dough into 1 cm (1/3") pieces. Do not use a sawing motion when slicing the dough, simply push down on the knife in a single motion.

Place the slices back on the baking sheet and bake for 12-15 minutes or until at the desired level of crispness. Flip biscotti halfway through baking.

Cool on slices trays for a few minutes before transferring to a wire rack. When completely cool, store in an airtight container.