Vegan Cranberry Pistachio Biscotti
Vegan Cranberry Pistachio Biscotti is a dessert that serves 45. One portion of this dish contains roughly 9g of protein, 31g of fat, and a total of 452 calories. For $1.96 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Eggless Cooking has 154 fans. Head to the store and pick up orange zest, almond milk, salt, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. With a spoonacular score of 57%, this dish is good. Cranberry Pistachio Biscotti, Cranberry Pistachio Biscotti, and Cranberry Pistachio Biscotti are very similar to this recipe.
Servings: 45
Preparation duration: 35 minutes
Cooking duration: 55 minutes
Ingredients:
whole wheat flour – all purpose flour
1/2 cup almond milk/orange juice
almond milk – orange juice or any other milk
pistachios – coarsely chopped almonds or hazelnuts
2 teaspoons baking powder
2 Tablespoons melted coconut oil
coconut oil – any neutral flavor oil or melted butter
4 Tablespoons cornstarch
1 cup dried cranberries
3-5 Tablespoons all-purpose flour (if needed)
dried cranberries – any dried fruit
5 Tablespoons orange juice
1 teaspoon orange zest
1 cup pistachios
1/4 teaspoon salt
1 cup sugar
2 teaspoons vanilla extract
1 1/4 cups whole wheat flour
Equipment:
baking sheet
bowl
oven
serrated knife
wire rack
Cooking instruction summary:
Preheat oven to 350F/180C for 15 minutes.In a small bowl mix together the 5 tablespoons of orange juice and cornstarch to form a paste; set aside.In a medium bowl sift together the ingredients listed in Part 1 except the last 3-5 Tablespoons of flour.In a large bowl, cream together the sugar and 1/2 cup almond milk for about 3 minutes. Then add the cornstarch paste, oil and vanilla extract; beat for another 3 minutes.Fold in the flour into the creamed mixture. Stir in the cranberries and pistachios too. I felt that the dough was sticky at this stage. I was not able to form it into a ball and divide it. So I started adding all-purpose flour a tablespoon at a time, until I found the consistency right. I had to add up to 4 Tablespoons.Now divide the dough into equal halves. Form each ball into a log about 12 inches long and about 3 inches wide, directly on the baking sheet itself. This log does look very thin. Repeat it for the other half and now you have two logs of dough. Sprinkle a tablespoon of sugar on top of each log. (See My Notes)Bake it for 35 minutes. Once done remove it and cool the baked logs for at least 15 minutes.Then slice the logs in one single cut using a serrated knife. Do not using a sawing motion, it will crumble the biscottis. You will get about 21 slices from each log.Place these slices on a baking sheet and bake for another 20 minutes. The original recipe did not mention to flip over the biscottis half way but I did it anyway to ensure even baking on either sides. So I baked each side for 10 minutes.Once again cool the slices on a wire rack and then store it in an air-tight container.
Step by step:
1. Preheat oven to 350F/180C for 15 minutes.In a small bowl mix together the 5 tablespoons of orange juice and cornstarch to form a paste; set aside.In a medium bowl sift together the ingredients listed in Part 1 except the last 3-5 Tablespoons of flour.In a large bowl, cream together the sugar and 1/2 cup almond milk for about 3 minutes. Then add the cornstarch paste, oil and vanilla extract; beat for another 3 minutes.Fold in the flour into the creamed mixture. Stir in the cranberries and pistachios too. I felt that the dough was sticky at this stage. I was not able to form it into a ball and divide it. So I started adding all-purpose flour a tablespoon at a time, until I found the consistency right. I had to add up to 4 Tablespoons.Now divide the dough into equal halves. Form each ball into a log about 12 inches long and about 3 inches wide, directly on the baking sheet itself. This log does look very thin. Repeat it for the other half and now you have two logs of dough. Sprinkle a tablespoon of sugar on top of each log. (See My Notes)
2. Bake it for 35 minutes. Once done remove it and cool the baked logs for at least 15 minutes.Then slice the logs in one single cut using a serrated knife. Do not using a sawing motion, it will crumble the biscottis. You will get about 21 slices from each log.
3. Place these slices on a baking sheet and bake for another 20 minutes. The original recipe did not mention to flip over the biscottis half way but I did it anyway to ensure even baking on either sides. So I baked each side for 10 minutes.Once again cool the slices on a wire rack and then store it in an air-tight container.
Nutrition Information:
covered percent of daily need
