Pistachio and Cranberry Biscotti

January 27, 2021

Makes: approx 15 biscotti | Time: under 1 hour

Dry ingredients

• 1 flax egg (2 tbsp flaxmeal + 75ml plant-milk)
• 250g GF flour / plain flour
• 130g coconut sugar
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp cardamom
• ½ tsp sea salt
• zest 1 lemon orange
• 50g hazelnuts, roughly chopped
• 50g pistachios, roughly chopped
• 50g dried cranberries
• 50g cup coconut oil, melted
• 60ml Amaretto (or plant-milk)
• 1½ tsp vanilla extract

Method

1. Prepare your flax egg by combining the flaxmeal and plant milk in a small bowl. Set aside to thicken ground flax with plant milk and set it aside to thicken.
2. Preheat oven to 170°C and line a baking tray with baking paper
3. Combine the flour, sugar, baking powder, spices, salt, lemon zest, chopped nuts and cranberries in a large mixing bowl.
4. In a medium bowl, whisk together the melted coconut oil, Amaretto, vanilla extract and thickened flax egg.
5. Add the wet ingredients to the dry and gently combine, trying not to over-mix the dough (it may be easier to mix the dough with your hands at this point).
6. Divide the dough into two equal portions and place on a baking tray. Shape into long, uniform logs (approx. 4cm wide)
7. Bake for 25 minutes, them remove from the oven. Allow to cool for 5 minutes and use a serrated knife to cut into biscotti (see photos for reference). Be careful when slicing as it may cause them to crumble.
8. Turn the biscotti on their side and bake for a further 10 minutes, then gently flip and continue baking for a further 10 minutes.
9. Remove from the oven and let cool before eating!
10. Store covered at room temperature, or in the fridge for 4-5 days.

 

 

 

 

 

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