Vegan Cranberry Pistachio Biscotti (Edit recipe)

Vegan cranberry pistachio biscotti are the best cookies to enjoy as a dessert, and especially with a warm cup of coffee. They're crunchy on the outside but still so chewy when you take a bite. There's also a delicious crunch from the pistachios and chewiness from the cranberries. If you're looking for the best biscotti recipe to make, this is it! Biscotti may seem intimidating or long to make, but these are truly SO easy to make and you can definitely impress anyone who tries them. Plus, they taste so good, no one will even know these are vegan!

20 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	136
Fat:	4 g
Carbohydrates:	21 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	46 mg
Fiber:	0 g
Sugars:	5 g
Calculated per serving.

by Riri's Recipes

View original recipe

Serves: 24

Ingredients

2 Tbsp Flax Seed Meal, to make a flax egg (2 tbsp flax seeds + 6 tbsp warm water)
0.666 cup Granulated White Sugar
1 tsp Pure Vanilla Extract
1 tsp Almond Extract, optional but highly recommended
0.25 cup Almond Milk
0.25 cup Extra Virgin Olive Oil
2.5 cups All Purpose Flour
1 tsp Baking Powder
1 pinch Salt
0.5 cup Organic Dried Cranberries
0.5 cup Roasted and Salted Pistachios, chopped
1 sprig Extra Virgin Olive Oil, (Extra olive oil to brush on top of cookie log before baking)
1 pinch Cane Sugar, to top biscotti

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350ºF.
Line a large baking tray with parchment paper or a silicone baking mat and set aside.
In a small bowl, make your flax egg by combining 2 tbsp ground flax seeds and 6 tbsp warm water. Let sit for 5 minutes.
In a large mixing bowl, add in flax eggs and remaining wet ingredients and whisk well.
Add in all dry ingredients except cranberries and pistachios and mix well until all ingredients are combined.
Fold in cranberries and chopped pistachios and mix until well incorporated into the dough.
Using a spatula, separate your dough in half in your mixing bowl. Lightly oil your hands with olive oil and scoop out half the dough onto your baking tray. Form a log with the dough, about 4.5 inches wide and do not press down too much. Try to create a rounded top with the biscotti log. Repeat for other half of dough.
Brush your two logs with olive oil and sprinkle a generous amount of cane sugar over the top.
Bake for 40 minutes and let cool for about 10-15 minutes, or until they are completely cooled and ready to be cut.
Slice your biscotti with a chef's knife on a cutting board, then place back on your baking tray on one side and bake at 275ºF for 10 minutes. Remove from oven, flip biscotti on the other side and bake for another 10 minutes or until golden brown.
Let your biscotti cool and enjoy!

Notes

How to store: place biscotti in an airtight container in the fridge for up to 2-3 weeks. To freeze, place container in the freezer for about 2-3 months.