Biscotti w/ Pistachios & Cranberries
Biscotti w/ Pistachios & Cranberries
Biscotti roughly translates to “twice baked” describing the method for which they are made and ensuring they are extra crispy! They are usually made with almonds and almond extract but can be made with many different flavor combinations. These have added pistachios and dried cranberries. Feel free to try out almonds, hazelnuts or chocolate chips. Biscotti are traditionally made with eggs but this recipe is vegan making it both egg free and dairy free. Try them as is but I highly recommend dipping them in melted chocolate with extra toppings for a bit of decadence. They are also delicious dunked in coffee, tea or sweet wine.
Makes 12 Biscotti
Ingredients
2 cups (240g) All Purpose Flour
1/2 Cup (100g) Cane Sugar
2 Tbsp (25g) Powdered Sugar, sifted
2 tsp (10g) Baking Powder
1/4 tsp Salt
1/3 cup (78ml) Neutral Oil
1/3 cup (78ml) plus 2 Tbsp (30ml) Unsweetened Plant Milk
1 tsp (5ml) Vanilla
1 tsp (5ml) Almond Extract
1/3 cup (50g) shelled Pistachios, whole
1/3 cup (40g) Dried Cranberries
Dipping Ingredients (optional)
1 cup (150g) Semi Sweet Chocolate Chips
1 tsp (4.5g) Coconut Oil
1/4 cup (35g) Pistachios, finely chopped
1/4 cup (30g) Dried Cranberries, finely chopped
Dip the Biscotti in chocolate
1. Place the chocolate chips and coconut oil into microwave safe bowl. Heat for 30 second intervals until the chocolate is completely melted. Mix until smooth.
2. Dip about a third of the biscotti into the chocolate. You can also spoon the melted chocolate over. Cover the chocolate with the chopped pistachio and cranberry mixture.
3.Place the dipped biscotti onto a lined baking sheet to set. It should take 45 minutes to an hour to fully set.
Store the biscotti in an airtight container.
Directions
1.In a bowl mix together the flour, salt and baking powder. Set aside.
2. In a larger bowl, mix together the cane sugar, powdered sugar, oil, plant milk, vanilla and almond extract. Add in the cranberries and pistachios and mix well.
3. Add the dry ingredients to the wet and mix until there are no longer any dry flour spots and a dough has formed. The dough will be tacky but not sticky.
4. Place the dough onto the center of a lined baking sheet. With lightly wet hands shape the dough into a log that is approximately 1 1/4” thick and slightly flat on the top. Bake at 350 for 25-30 minutes or until the loaf is dry and lightly golden in color.
5.Allow the baked dough to cool for 15-20 minutes before setting onto a cutting board. Use a sharp serrated knife and gently cut the loaf on the diagonal into about 1” slices.
6.Place the slices flat side down onto a newly lined baking sheet and bake at 300 for 10-15 minutes on each side for a total of 20-30 minutes or until golden brown. Allow to cool completely before serving.
Store the biscotti at room temperature in an air tight container for up to 5 days.
