Pistacchio & Cranberry Biscotti
If you’re a fan of my Choc Almond & Orange Biscotti, the you’ll love these! They’re a little less crunchier than my original biscotti and have an extra kick from the addition of Amaretto; a sweet almond-like Italian liquor. Check out my how-to video over on Instagram here.
Total time 50 mins | Makes 15 biscotti | Gluten Free Option | Vegan |
Ingredients
2 tablespoon flax meal
85ml plant milk
250g plain flour (gluten free if necessary)
130g coconut sugar
1 teaspoon baking powder
1/2 teaspoon salt
zest of one orange
100g pistachio, roughly chopped
50g dried cranberries, roughly chopped
50g coconut oil, melted
60ml Amaretto liquor (or substitute for plant milk)
1 1/2 teaspoon vanilla extract
Method
Step 1: Preheat oven to 170°C and line a baking tray with paper. In a small bowl, mix together flax meal and plant milk; set aside.
Step 2: In a large bowl, combine flour, sugar, baking powder, salt, orange zest, pistachios and cranberries; set aside
Step 3: In a separate bowl, combine melted coconut oil, Amaretto, vanilla extract and flax meal mixture; whisk until well-combined. Add wet ingredients to dry and mix together - it may be easier to use your hands for this part.
Step 4: Divide the dough into two equal portions and place on your baking tray. Shape into long, uniform logs (approx. 3-4 cm high). Bake for 25 minutes, then remove from oven. Allow to cool for 5 minutes, then use a serrated knife to cut into biscotti (see image for size reference). Turn biscotti on their side and bake for a further 10 minutes, then gently flip and continue baking for a further 10 minutes of the other size. Once cooked, remove from oven and let cool on a wire rack for 10-15 minutes before chocolate coating.
Step 5: Melt chocolate in a small saucepan over low heat (or a bain-marie). Once melted, dip each biscotti into the chocolate, then transfer back to wire back to set. Continue until all biscotti are coated. Store covered/in air-tight container for up to 2 weeks.
