I adapted a biscotti recipe that I found on Bryanna Clark Groban’s blog, adding cranberries instead of ginger to her lemon biscotti recipe. I like these so much, and they were very easy, so I plan on making more biscotti soon, maybe trying out some chocolate flavors. For my first try, I think I didn’t bake them quite long enough because they are still chewy in the middle, but honestly, I like that better than the traditional super-crunchy biscotti texture–and they are still yummy when dipped into tea or coffee! We dipped some in chocolate, and you can look forward to seeing those pictures posted soon.
Cookies and Candids 
ohhhh delicious. i love these! what a fab combination.
do you think they could be easy to trade out for rice flour for gluten free cause theyre crunchy??
Hi Tara! Yes, I think you could make them gluten-free…but I think a combination of gluten-free flours would be best (maybe using rice, quinoa, and tapioca flours would be good for this?).
Tessa,
Could you provide your recipe for the biscotti? I was going to make my own adaptations to Bryanna’s recipe, but, I guess she removed the posting because I couldn’t seem to find it posted there. You have THE best looking vegan biscotti I’ve ever seen.
hi liz, i’m sorry but i can’t find the final recipe i used right now! oh no! if i find it i will make sure to let you know. i’m a bad baking blogger at the moment 😦
That would be very much appreciated, Tessa. Thanks so much!
so far, i’m having no luck finding the recipe 😦 so sorry!!
Aww. 😦 Thanks for looking, though, Tessa; that was very sweet of you. Just keep me in mind if you happen to come across it.