Vegan Eggnog Crunch Biscotti

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Ingredients

3/4 cup chopped nuts, toasted (I used a mix of walnuts and pecans)

1 cup whole wheat pastry flour

1 cup unbleached all-purpose flour

3/4 cup natural cane sugar

2.5 tsp freshly ground nutmeg (or 1.5 tsp pre-ground)

1/2 tsp freshly ground cinnamon (or 1/2 tsp pre-ground)

1.5 tsp baking powder

1/4 tsp baking soda

Scant 1/2 tsp kosher salt

1/2 cup dried sweetened cranberries

1/4 cup canola oil (or melted coconut oil)

1/2 cup + 1.5 tbsp vegan eggnog (I use Vitasoy Holly Nog)

1 tsp pure vanilla extract

1 cup organic icing/confectioner’s sugar

2 tbsp vegan eggnog

1 tsp freshly ground nutmeg (or 1/2 tsp pre-ground)

tiny pinch of kosher salt & cinnamon, to taste

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