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Cranberry biscotti on a white plate next to a white ceramic cup of coffee with a silver spoon resting on the edge of the plate and a red napkin next to the plate and a white plate of cookies in the background

VEGAN CRANBERRY PISTACHIO BISCOTTI

A crispy and chewy biscotti cookie that's perfect for the holidays!
Course Dessert
Cuisine Italian, Vegan
Keyword cranberry biscotti, vegan biscotti
Prep Time 15 minutes
Cook Time 45 minutes
Resting time 15 minutes
Total Time 1 hour
Servings 2 cookies
Calories 1287 kcal
Author Linda Meyer

Ingredients

Dry Ingredients

  • 2 cups of all-purpose flour
  • 2 teaspoons of aluminum-free baking powder
  • ½ teaspoon of finely ground sea salt
  • ¾ cup sugar
  • Zest of one small orange
  • 1 cup coarsely chopped pistachios
  • 1 cup dried cranberries

Wet Ingredients

  • 1 teaspoon vanilla
  • The brine from one 16 ounce can of chickpeas

Instructions

  1. Preheat the oven to 350° and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk the dry ingredients together and make a well for the wet ingredients. Pour the vanilla and a 1/2 cup of the aquafaba into the well and stir until just combined. Add more aquafaba by the tbsp if needed. The dough should be sticky, but not wet.  Make sure your hands are clean and begin kneading the dough until the flour is fully incorporated and it forms a ball. Kneading the dough will make it firmer. 

  3. 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°
  4. Gently remove the logs 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.
  5. Enjoy!
  6. Store in an air-tight container for up to a week or freeze for up to three months.

Recipe Notes

The Nutrition Facts are an estimate only. 

Makes approximately 2 dozen cookies. 

Nutrition Facts
VEGAN CRANBERRY PISTACHIO BISCOTTI
Amount Per Serving
Calories 1287 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 3g19%
Sodium 590mg26%
Potassium 1192mg34%
Carbohydrates 239g80%
Fiber 13g54%
Sugar 119g132%
Protein 25g50%
Vitamin A 255IU5%
Vitamin C 3.5mg4%
Calcium 263mg26%
Iron 8.9mg49%
* Percent Daily Values are based on a 2000 calorie diet.