It’s about time! This vegan cranberry pistachio biscotti cookie has been driving me crazy for the past two Christmases! This is the cookie that I shared at holiday parties for decades, until I went vegan, then I thought that the days of my famous biscotti were over.
I tried numerous egg-replacers, but the texture just never turned out like my original recipe. They were either too chewy or too hard. The last thing I wanted was for someone to break a tooth or loose a filling because of my cookies. I needed to find an egg-replacer that would mimic real eggs and make a cookie that was crunchy on the exterior and have the perfect chewiness on the inside. Thanks to the miraculous and fabulous chickpea brine known as aquafaba, I’ve finally cracked the code to the perfect vegan biscotti.
Let the celebrating begin!
Have you tried baking with aquafaba yet? If not, you really need to. It’s amazing stuff. You don’t have to mix anything with water, it doesn’t taste like banana or apple sauce, and it seems to have the same chemical reactions and binding agents as eggs do. I’ve made the most gorgeous meringue with it. I’ve made kickin’ jalapeño cornbread that’s so fluffy and not dry. And now, I’ve finally created my traditional holiday biscotti with cranberries and pistachios. I literally almost cried tears of joy when I took the first bite of this batch.
How to Make Vegan Cranberry and Pistachio Biscotti
This is a fun cookie to make because it requires getting your hands dirty. It’s not enough to stir it 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. A great activity for the kids. And did I mention that this is a one bowl cookie recipe? Yep, it’s super easy in regards to clean up.
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.
- 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.
The first time I attempted to make biscotti—about a hundred years ago—I thought it was going to be so hard, because of the kneading and baking twice. It wasn’t hard at all, and they became my favorite holiday cookies ever. I found the original recipe in an old cook book that I lost during our last move. I think it was accidentally put in the donation pile. Fortunately, I memorized it because of the numerous times I made them, and then when I learned to use a PC (don’t laugh), I saved it.
Now that I’ve finally created a vegan version, I can share them with you on my blog. See how far I’ve come?
Honestly, starting this blog has helped me grow and learn in so many ways, and for that I am so grateful. As we kick off the holiday season with Thanksgiving, I wanted to share a few things that I’m most thankful for.
I’d love to hear what you’re thankful for. I’m a true believer in the power of writing your truth. From your thoughts, to your eyes, to your hands, to paper (or screen), to the universe.
- Family, Friends, and Fur-babies
- Our home
- This blog, and you, my dear readers. You keep me going, and encourage me to learn something new every day. Thank you.
- Cooking, seasons, running, tennis, technology (most of the time), my husband’s sense of humor, education, my camera, and spinach.
I’m going to take Friday off and enjoy having my family all in one place for the weekend. Have a wonderful and Happy Thanksgiving! See you all on Monday.
Do me a favor and let me know how you like these. And if you get the chance to take a picture of them tag me on Instagram, @veganosity or #veganosity. I love seeing your beautiful creations!
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