{ WHOLE WHEAT VEGAN NOG BISCOTTI }

This is adapted from Oh She Glows, here. Very tasty dipped in vegan eggnog! (These are not a health food.)

3/4 c. chopped pecans, toasted
2 c. whole wheat flour
3/4 c. sucanat
1/2 T. nutmeg
1/2 t. cinnamon
1/2 T. baking powder
1/4 t. baking soda
scant 1/2 t. salt
1/2 c. dried cranberries

1/4 c. pureed prunes
1/2 c. + 1 1/2 T. vegan eggnog
1 t. vanilla

{ GLAZE }

1 c. powdered evaporated cane juice
2 T. vegan eggnog
1/2 t. nutmeg
pinch salt
pinch cinnamon

• Preheat oven to 325. Toast pecans for 8-10 minutes. Remove and cool.
• Preheat oven to 350. Line baking sheet with parchment.
• Mix dry ingredients in a large bowl.
• Mix wet ingredients in a small bowl.
• Add wet to dry and mix with a spoon until it starts to come together.
• Use your hands to mix it completely, just until all the flour is mixed in. Don't overmix.
• Divide dough in half and place on prepared baking sheet.
• With the palm of your hand, press down each half to flatten.
• Cover with parchment and roll each half into a rectangle, about 6x10, and 1/4-1/2 inch thick.
• Score the logs with a knife and bake for 30 minutes.
• Remove from oven, reduce heat to 325, and cool for 5 minutes.
• Slice along score lines (3/4-1 inch strips).
• Gently flip piece onto one side and bake at 325 for 10 minutes.
• Remove from oven, flip, and bake another 5 minutes. Repeat once or twice more until they reach your desired crispyness.
• Cool completely and store in a glass container.
• To prepare glaze, whisk all ingredients together. Place into a baggie, snip the tip, and "pipe" over the sides of the biscotti.