Description
A modern, vegan twist on the classic Italian biscotti crunchy, nutty, and perfect for dipping into coffee or tea.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted pistachios, roughly chopped
- ⅓ cup almond milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Optional: ½ cup dried cranberries or cherries
- Optional: ½ cup vegan chocolate chips
- Optional: 1 tablespoon orange zest
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, mix almond milk, vegetable oil, vanilla, and almond extract until combined.
- Gradually stir wet mixture into the dry ingredients until a dough forms.
- Fold in chopped pistachios and any optional add-ins.
- Shape the dough into a 12-inch long, 3-inch wide log on the baking sheet.
- Bake for 25-30 minutes until firm and lightly golden.
- Remove and cool for 10 minutes.
- Reduce oven to 325°F (160°C).
- Slice log diagonally into ½-inch slices.
- Place slices cut-side down and bake for 10-12 minutes on each side until crisp.
- Cool completely on a wire rack before serving.
Notes
Use a serrated knife for clean slices. Don’t over-bake during the first round or the biscotti will be too hard.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan biscotti, pistachio, biscotti recipe, plant-based dessert, Italian cookies