The Vegan Cranberry Pistachio Biscotti is tasty and has 155 kcal per serving. This recipe takes 65 minutes to prepare. Serve this biscotti at holidays, events, feasts, lunches, functions, get-togethers, breakfast, or dinners. It contains white sugar, coconut oil, flax eggs, vanilla extract, all-purpose flour, baking powder, salt, dried cranberries, and shelled pistachios. We may pair this snack with an Americano, orange slices, vegan hot chocolate, pistachios, vanilla ice cream, sorbet, roasted cashews, apple wedges, dark chocolate dip, or masala chai. You may keep this Vegan Cranberry Pistachio Biscotti in the refrigerator for 3 days.
STATS:
- Total time: 1 hour 5 minutes
- Course: Snack
- Serving size: 1 biscotti slice
- Cooking time: 45 minutes
- Cuisine: Italian
- Diet: Vegan
- Serving: 22-26 pieces
- Calories: 155 kcal
- Preparation time: 20 minutes
EQUIPMENT:
- Mixing bowls
- Whisk
- Baking trays
- Cooling rack
- Baking paper
- Spatula
- Serrated knife
INGREDIENTS:
- 1 1/3 cups white sugar
- One cup coconut oil
- 4 flax eggs
- One tsp vanilla extract
- 3 1/2 cups all-purpose flour
- One tbsp baking powder
- Half tsp salt
- 1 cup dried cranberries
- One cup shelled pistachios
INGREDIENT NOTES:
WHITE SUGAR:
- It includes sweetness and keeps the structure crunchy. White sugar caramelizes during baking and gives a better taste. You may use coconut sugar, cane sugar, or monk fruit sweetener blend as per your preference.
COCONUT OIL:
- Coconut oil gives richness and moisture to the dough. After baking, it gives a crispy texture. It gives aroma and pairs well with cranberries. You may use sunflower oil as an alternative.
FLAX EGGS:
- They replace eggs and act as a binder to hold the dough together. Flax eggs help the biscotti to keep its shape after baking. You may use chia eggs, mashed banana, or applesauce as per your choice.
VANILLA EXTRACT:
- Vanilla extract gives depth to the taste and improves the sweetness. It maintains the tartness of cranberries. You may use maple extract as another idea.
ALL-PURPOSE FLOUR:
- It includes structure and bind all the components together. Flour makes the base of the biscotti as well. You may use whole wheat flour as a substitute.
DRIED CRANBERRIES:
- They give a chewy texture and sweet-tart flavor. Cranberries give moisture to maintain the dry biscotti. You may use raisins as per your choice.
PISTACHIOS:
- Pistachios give a crunchy and buttery nut taste. They include a beautiful green color inside the biscotti. You may use walnuts, pecans, or almonds as an alternative.
INSTRUCTIONS:
- First, warm the oven to 350°F and cover the tray with a baking paper.
- Mix flaxseed meal with water for ten minutes to prepare flax eggs.
- In a large bowl, make a smooth mixture by mixing coconut oil and sugar.
- Include vanilla extract and flax eggs, then mix well.
- Whisk salt, baking powder, and all-purpose flour in separate bowl.
- Then slowly include dry ingredients with wet ingredients and make a soft dough.
- Fold in cranberries and pistachios evenly.
- Make 12 equal pieces of the dough and shape them into logs about 12 inches long.
- Slightly flatten the pieces on the tray and bake for 30 minutes.
- Remove the biscotti from the oven and cool for 15 minutes.
- Then cut the pieces into half-inch thick slices and put them on the tray.
- Bake the biscotti for ten minutes, then cool completely.
SERVING SUGGESTIONS:
COFFEE DRINKS:
- Oat Milk Cortado
- Dirty Chai Latte
- Flat White
- Iced Americano with Citrus
- Cinnamon Latte
CITRUS SIDES:
- Orange Zest Syrup
- Lemon Curd (Vegan)
- Grapefruit Segments
- Citrus Mint Salad
- Lime Sugar Fruit Bowl
DIPS:
- Vegan Chocolate Fondue
- Tahini Chocolate Sauce
- Pistachio Cream
- Date Caramel
- Coconut Custard
SNACKS:
- Cashew Cheese Platter
- Olive Tapenade
- Roasted Garlic Hummus
- Sundried Tomato Spread
- Herb Crackers
HERBAL DRINKS:
- Lavender Tea
- Rose Green Tea
- Chamomile Tea
- Hibiscus Iced Tea
- Mint Lemon Water
FRUIT COMBOS:
- Pomegranate Seeds
- Mango Chili Slices
- Roasted Strawberries
- Apple Compote
- Frozen Grapes
TIPS:
- For easier mixing, use coconut oil at room temperature.
- Avoid slicing the biscotti when hot so it does not crumble.
- Thick the flax eggs properly before using.
- Include orange zest for a fresh taste.
STORAGE INFORMATION:
FRIDGE:
- Keep the recipe in the box for 3 days.
FREEZER:
- You may freeze this biscotti for 60 days.
FAQs:
Why do I feel the biscotti is hard?
- Avoid overbaking the bread to keep the biscotti soft.
Can I make this recipe early?
- Yes, you may prepare and refrigerate the dough one day in advance.
How to make the biscotti extra crunchy?
- Increase second baking time slightly for more crunch.
NUTRITIONAL INFORMATION:
Calcium: 14 milligrams
Net carbs: 18 g
Total carbs: 21 grams
Fiber: 2 g
Protein: 2.5 grams
Fat: 6.5 g
Sodium: 75 milligrams
Potassium: 50 mg
Calories: 155 kcal
Iron: 1 mg
Vitamin A: 80 IU
