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Home » Recipes » Vegan Cookie Recipes

Vegan Cranberry Pistachio Biscotti

Published: Dec 9, 2020 · Modified: Nov 3, 2024 by Emily · 1 Comment

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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!

cranberry pistachio biscotti next to a christmas mug on a white table
Jump to:
  • Changes When Making Vegan Biscotti
  • Recipe Steps
  • Vegan Cranberry Pistachio Biscotti Recipe FAQ
  • More Vegan Christmas Cookies
  • Vegan Cranberry Pistachio Biscotti
  • Pin this Vegan Biscotti Recipe

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

  1. Make a simple dough of flour, baking powder, sugar, salt, butter, maple syrup, and vanilla extract.
  2. Stir in pistachios, cranberries, and other add-ins of choice.
  3. Shape into a log and bake at 350 degrees for 20 minutes.
  4. 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 biscotti sitting on top of a white cup of coffee

Vegan Cranberry Pistachio Biscotti Recipe FAQ

What is the secret to good biscotti?

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.

What causes biscotti to crumble?

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.

What kind of knife is best for biscotti?

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

  • tates cookies with chocolate and a glass of almond milk
    Thin & Crispy Chocolate Chip Cookies (Tate's Cookies)
  • five vegan linzer cookies on a marble board next to a Christmas tree
    Vegan Linzer Cookies
  • hands rolling a walnut snowball in powdered sugar
    Toasted Walnut Snowballs
  • jar of vegan cookie mix on a marble table ties with a bow
    Gift-Worthy Cookie Mix in a Jar
vegan biscotti sitting on top of a white cup of coffee

Vegan Cranberry Pistachio Biscotti

Emily
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. Great for a vegan cookie exchange as well!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Course Dessert
Cuisine Italian
Servings 24 biscotti
Calories 118 kcal

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

I read on King Arthur Flour that a spray bottle filled with water can help here. Just spritz the top and sides of the cooked dough a few times to help soften the crust, making slicing easier.

Nutrition

Serving: 1gCalories: 118kcalCarbohydrates: 16.4gProtein: 2gFat: 5.1gSaturated Fat: 2.1gPolyunsaturated Fat: 3gCholesterol: 7.6mgSodium: 1.8mgFiber: 1.2gSugar: 6.9g
Tried this recipe?Let us know how it was!

Pin this Vegan Biscotti Recipe

This simple Cranberry Pistachio Vegan 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. Great for a cookie exchange as well!

More Vegan Cookie Recipes

  • overhead view of flower shortbread cookies on a marble tray
    Flower Shortbread Cookies
  • overhead shot of vegan lemon crinkle cookies on a stone table next to yellow flowers
    Soft Batch Vegan Lemon Crinkle Cookies
  • overhead shot of a vegan tahini chocolate chip cooking with puddles of dark chocolate and flaky sea salt
    Salted Tahini Chocolate Chip Cookies
  • stack of peanut butter patty tagalong cookies on a wooden board, cut open so you can see the layers of cookie and peanut butter. Coated in chocolate
    Tagalongs (Chocolate Peanut Butter Patties)

Comments

  1. Sue0523 says

    December 31, 2023 at 10:26 pm

    5 stars
    Delicious! I used Country Crock brand of vegan butter, and found the dough slightly dry, but they baked up beautifully- big hit!

    Reply

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Hi, I'm Emily! I have been a plant-based food blogger since 2017. Garlic Head is a recipe website for anyone who wants to easily, affordably, and sustainably incorporate more vegetables into their diet. I am a lifelong vegetarian and 10+ year vegan.

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