Do you guys like biscotti?
Does a recipe for Vegan Cranberry Pistachio Biscotti get you as excited as me?
I feel like people either love biscotti or are like, “eh.”
I’m one of the people who loves it and I especially love it in the colder months when I’m often sipping on some tea. They just pair so perfectly together!
I’ve definitely been in the baking mood ever since we finished our Thanksgiving travels. It’s so nice to have tons of free time to come up with recipes, make a mess in the kitchen and then have time to clean up after myself.
I’ve also recently become obsessed with The Great British Baking Show. Do any of you guys like or watch that show? I’ve always loved watching cooking shows, but there is something extra special about the The Great British Baking Show. Everyone is just so kind and genuine and I think the two Emcee’s are hilarious. Plus I feel like I’m learning lots about the science of baking too. So it’s educational, right?
I don’t think I ever made biscotti until I moved to China and I’m not sure why I waited so long. I guess biscotti always intimidated me for some reason. Biscotti basically means a cookie that has been twice-baked and there really isn’t anything much more complicated about making them. You first press the dough into a long, rectangle shape and bake it at a lower temperature than you would for regular cookies. Then you remove the log from the oven, allow it to cool for a bit, and then cut it into long, rectangles. Those rectangles then go back in the oven at an even lower temperature until dry and crisp. They’re perfect for dipping in tea and I find that they aren’t as sweet as regular cookies. So they’re perfect anytime of day!
These Vegan Cranberry Pistachio Biscotti are the second biscotti recipe I’ve shared on my blog. I also have a recipe for Vegan Pumpkin Chocolate Chip Biscotti, which I’m obsessed with, so be sure to check it out if those flavors suit you more!
- 1 1/2 cup whole wheat flour
- 2/3 cup sugar
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons apple sauce
- 1/4 cup non-dairy milk
- 2 tablespoons coconut oil, melted
- 1 teaspoons vanilla extract
- 1/2 cup craisins, coarsely chopped
- 1/2 cup pistachio nuts, coarsely chopped
- Preheat your oven to 300 F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mix together the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the apple sauce, melted coconut oil, non-dairy milk and vanilla until well blended. If the coconut oil re-hardens from the cold milk, warm it up for a few seconds in the microwave.
- Add the wet ingredients, the chopped craisins and pistachios to the flour mixture and mix until a dough forms. The dough may seem dry at first, but should come together into a moist dough after mixing.
- Place the dough in the fridge and allow it to cool for about 10-15 minutes.
- Once the dough has cooled, form it into one log (about 15x4 inches and about 1 inch high) on your prepared baking sheet. The dough may be sticky, so wet your hands with cool water to handle the dough more easily if necessary.
- Bake the log for 35 minutes or until it's light brown.
- Remove the log from the oven and set it aside to cool for 10 minutes. Reduce oven heat to 275 F.
- After it has cooled for 10 minutes, cut the log into 3/4 inch thick slices. Lay the slices on their sides on the parchment paper.
- Bake the slices for approximately 20 minutes. Then flip the biscotti over and bake another 15-20 minutes or until dry. They should be slightly golden and not super soft. As they cool they will continue to harden, so be careful not to over bake.
- Serve with tea or store in an airtight container.