Vegan Cranberry and Pistachio Biscotti

Method

1. Preheat your oven to 180 degrees Celsius and line a baking sheet with greaseproof paper. In the bowl of a stand mixer, add all the ingredients except the pistachios and cranberries. Mix on a slow speed until a dough forms.
2. Add the pistachios and cranberries and mix again on a slow speed until evenly dispersed through the dough.
3. Tip the dough out onto a clean counter and divide into two equal pieces. Form each one into a smooth ball.
4. Shape both pieces into a log, making sure the log is about 5cm in width. Transfer them to the baking sheet (leaving enough space between them) and flatten each log gently with your hand.
5. Bake for 35-40 minutes, until they have puffed up a little and are a light golden colour. Remove from the oven and leave to cool for exactly 15 minutes.
6. Use a sharp serrated knife to cut each log into slices – we like to go at a diagonal angle so each slice is longer. Lay the slices down on the same baking tray used before and reduce the oven temperature to 140 degrees Celsius.
7. Bake again for 10-15 minutes, flipping the slices every now and then. You want to bake these until they are completely dried out in the centre, otherwise they will go soft when they cool!
8. Once fully dried out, leave to cool on a wire rack and keep in an airtight container! These also make amazing presents, so keep hold of any empty jars to store these in for gifting!

Craving more? Discover even more delicious vegan sweet treat recipes here.