Can I make this biscotti gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend.

How do I prevent my biscotti from crumbling?

Ensure the biscotti are completely cool before slicing and use a serrated knife for clean cuts.

Absolutely! Almonds, hazelnuts, and walnuts are all great alternatives.

A delightfully crunchy vegan biscotti infused with nutty pistachios, perfect for coffee or tea time.

Scale

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Combine ground flaxseed and water in a small bowl and let sit for 5 minutes to thicken.
In a large bowl, whisk flour, sugar, baking powder, and salt.
In a separate bowl, mix coconut oil, vanilla, almond extract, and flaxseed mixture.
Pour wet ingredients into dry and mix to form a slightly sticky dough.
Fold in pistachios and any optional add-ins.
On a floured surface, shape dough into a 12-inch by 3-inch log.
Transfer to baking sheet and bake for 25-30 minutes until golden and firm.
Cool for 10 minutes. Lower oven to 300°F (150°C).
Slice diagonally into ½-inch slices using a serrated knife.
Place slices cut-side down on baking sheet and bake 10-15 minutes on each side until crisp.
Cool completely on wire rack before serving or storing.

Ensure flaxseed is properly thickened before mixing. Use a serrated knife to avoid crumbling. Avoid over-baking the first round for best texture.

Keywords: vegan biscotti with pistachio, vegan cookies, biscotti, pistachio dessert