2 1/4 C flour
1 1/2 t baking powder
1/2 t salt
1 C sugar
1/2 C vegan margerine (earth balance)
3 t egg replacer, mixed with 5 T water (1 T more than usual)
1 t whole anise seeds
1 T lemon rind, grated (with cheese grater or with a food processor)
1 t vanilla extract
1 C dried sweetened cranberries, chopped
1/2 C unsalted already shelled pistachios, chopped
preheat oven to 350. sift first 3 ingrediants. in seperate large bowl, cream earth balance and sugar. beat in egg replacer. add anise, lemon, and vanilla. slowly mix in flour mixture. add cranberries and pistachios, mixing throughout, but not too much! empty bowl onto a floured surface, should be crumbly, yet easily stick itself back together. roll into 2 logs, so that it looks like this:
and place onto a parchment covered cookie sheet.
bake for 28 minutes, still in the logs.
Take out of oven, KEEP OVEN ON! and let cool for 10 minutes.
slice on the diagonal into 1 or 2 inch pieces, and bake for another 9 minutes. should look like this:
will still be soft, but will harden to a more biscotti-like texture in the next few hours. but are still delicious soft!
IF USING A FOOD PROCESSOR - SO EASY! put in first 4 ingrediants, pulse once. put margerine in, and turn on until it looks crumbly. add egg replacer, anise, lemon, vanilla, pulse until mixed. add cranberries and pistachios, neither have to be chopped. pulse until just mixed. Follow baking instructions. takes something like 4 minutes in a food processor.
NOTES - i couldnt find unsalted pistachios, so i got salted ones and soaked them in water to wash the salt off. they were still a little salty, so i omitted the extra salt in the recipe.
also, this would be REALLY good with orange peel and almonds, as an alternative?