This simple Vegan Cranberry Pistachio Biscotti Recipe is full of festive flavors and colors! It's the perfect complement to a cup of coffee or tea on a cold day. They are great for a cookie exchange as well!
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The holiday season is the perfect time to really enjoy all the best sweet treats. Vegan Thumbprint Cookies, Soft-Batch Vegan Sprinkle Cookies, and Granola Breakfast Cookies are some of my favorites. Cranberries and pistachios are Christmas-colored already, so why not add them to some not-so-traditional biscotti?
Changes When Making Vegan Biscotti
Instead of using traditional eggs, use a mixture of ground flaxseed and water. This will mimic the binding properties of eggs and help the biscotti hold their shape.
Instead of using an egg wash, use coconut milk to help the tops of the biscotti brown and adhere to crunchy coarse such.
Instead of using traditional butter, use vegan butter! Miyokos is the best brand I've found for baking. Baking these biscotti is very simple:
Recipe Steps
- Make a simple dough of flour, baking powder, sugar, salt, butter, maple syrup, and vanilla extract.
- Stir in pistachios, cranberries, and other add-ins of choice.
- Shape into a log and bake at 350 degrees for 20 minutes.
- Remove from the oven, cool, and slice into individual strips. Bake these at a lower temperature until golden brown and cooked through.
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Vegan Cranberry Pistachio Biscotti Recipe FAQ
Taking care to slice biscotti to the appropriate size when baking for the second time is essential. This ensures they bake to a very crisp texture, which can hold all of the add-ins effectively.
Slicing biscotti dough before it's cooled can lead to a weaker structure, which can cause crumbling. Be sure to wait a few minutes before slicing and adding back into the oven for the final bake.
Always use a serrated knife when slicing! This helps ensure that things stick together and do not fall apart under the knife.
These cranberry pistachio biscotti are ideal for a vegan cookie exchange! Please be sure to leave a rating or review if you give them a try.
More Vegan Christmas Cookies
Vegan Cranberry Pistachio Biscotti
Ingredients
- 3 TBS ground flax seed + 6 TBS water three "flax eggs"
- 1 teaspoon baking powder
- ⅓ cup brown sugar
- ½ teaspoon sea salt
- 6 TBS unsalted butter softened
- Â 3 TBS maple syrup
- 1 teaspoon vanilla extract
- 2 cups all purpose flour or Gluten-Free One for One
- ¾ cup chopped pistachios
- ¾ cup chopped dried cranberries
- 2 TBS coconut milk for topping (like an "egg wash"), optional
- 2 TBS coarse sugar for topping, optional
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat. In a small bowl, combine flax seed and water for flax egg and set in the fridge for 5 minutes to gel.
- In a large bowl, beat together baking powder, brown sugar, salt, butter, maple syrup, and vanilla extract until creamy. Add "flax eggs" and beat once more. Using a wooden spoon, begin folding in flour a little at a time, until combined. The batter will be fairly wet. Stir in your chopped pistachios and cherries.
- Shape the dough on your lined baking sheet into a rectangle that is 5 x 11 inches (about 13 x 28 cm). Pat the top so that it's a smooth "log" shape. The dough should be about three-fourths of an inch tall (2 cm).
- Brush the top with coconut milk and sprinkle coarse sugar on, if using. Bake for 30 minutes in the middle of your oven. Remove from the oven when edges of biscuit log are beginning to set.
- Let the dough cool. This is important as it will help you when slicing the biscotti into individual cookies.*
- Reduce your oven to 325 degrees F. After 5-10 minutes of cooling, carefully use a paring knife to slice .75 inch (2 cm) wide slices down the long side of the biscuit.
- Arrange your now-sliced biscotti back on the baking sheet and bake on the middle or top rack for 15-20 more minutes. At this point, check to ensure the bottoms are not browning too quickly or getting burned (if they are, just turn the biscotti on their side to continue baking).
- Remove cranberry pistachio biscotti from the oven and let cool.
Notes
Nutrition
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Sue0523 says
Delicious! I used Country Crock brand of vegan butter, and found the dough slightly dry, but they baked up beautifully- big hit!