Our one bowl vegan cranberry pistachio biscotti recipe is crunchy, but not hard. It’s perfect with your morning coffee and it also make a nice holiday gift. If you love this classic Italian cookie, you’ll want to make our chocolate chocolate chip & pecan biscotti, too.
Published Nov. 23, 2016 and updated Dec. 1, 2020.
The Secret to Eggless Biscotti
Basic biscotti is made with flour, sugar, and eggs.
After testing lots of different egg substitutes, and not getting the texture that this cookie deserves, we tried using aquafaba (the liquid in a can of chickpeas), and it worked perfectly.
Aquafaba is a starchy liquid and it reacts similarly to eggs in certain instances. For example, like egg whites, it whips up into a fluffy meringue, which we used for our vegan lemon meringue pie recipe.
It’s also an excellent binder, and that’s why we think it created the perfect texture for our biscotti recipe.
How to Make Biscotti
This is a fun cookie to make because it requires getting your hands dirty.
It’s not enough to stir the batter with a spoon, you need to knead it like a bread dough, and then divide it and form two logs of cookie batter with your bare hands.
There are five simple steps involved in making this cranberry pistachio biscotti recipe.
- Whisk the dry ingredients together.
- Add the wet ingredients and stir until the dough starts to stick together, approximately 1 minute.
- Put your hands in the bowl and knead the batter until all of the flour is incorporated and it forms a ball. Split the ball in two and make two long logs with the dough.
- Bake the logs for 25 minutes and remove and let cool for fifteen minutes.
- Slice the logs, making approximately 1” thick cookies and lay them flat on the baking sheet and bake for another 20 minutes.
Tips for Success
- The dough should be slightly sticky, not wet or dry and crumbly. If needed, add 1 tsp of water at a time to get the right consistency.
- Be sure to let the biscotti cool for 15 minutes before slicing and baking for the second time.
How to Store
Store on the countertop in an airtight container.
Freeze in a freezer safe container for up to 3 months.
More Cranberry Recipes You’ll Love
Make our healthy vegan cranberry pistachio biscotti recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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- 2 cups of all-purpose flour
- 2 tsp of aluminum-free baking powder
- ½ tsp of finely ground sea salt
- ¾ cup sugar
- 2 tsp orange zest 1 small orange
- 1 cup coarsely chopped pistachios
- 1 cup dried cranberries
- 1 tsp vanilla
- 1/2 cup aquafaba (liquid from a can of chickpeas)
Preheat the oven to 350°F (176˚C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk the 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 3/4 cup sugar, 2 tsp orange zest, 1 cup chopped pistachios, and 1 cup dried cranberries together, until completely combined. Make a well in the dry ingredients. Pour the 1 tsp of vanilla extract and the 1/2 cup of the aquafaba into the well and stir until just combined. The dough should be solid and slightly sticky, crumbly. If it doesn't form a solid ball, add 1 tsp of water and stir. Add 1 tsp more if needed. Make sure your hands are clean and begin kneading the dough until the flour is fully incorporated and it forms a ball, approximately 1 minute. Kneading the dough will make it firmer.
Divide the dough evenly into two pieces and form two logs on the cookie sheet that are approximately 12x3 inches. Bake for 25 minutes and remove from the oven and let cool for 15 minutes. Reduce the oven temperature to 300°F (148˚C).
After the logs have cooled for 15 minutes, gently remove them from the cookie sheet and place on a clean hard surface and slice diagonally into 1 inch slices. For best results use a sharp serrated knife and gently saw through the log. Don’t press to hard or you may crack the log. Patience is key! Lay the cookies flat on the cookie sheet and bake for approximately 20 more minutes or until lightly golden brown and firm.
Store in an air-tight container for up to a week or freeze for up to three months.
Store in an airtight container for up to 5 days or freeze for 3 months.