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Title: Vegan Pistachio Biscotti
Categories: Biscotti, Cookies
Yield: 16 Servings

250 g All purpose flour
250 g Caster (icing) sugar
1 tb Orange zest
150 g Unsalted pistachios
2 ts Baking powder
1/4 ts Salt
4 tb Aquafaba -OR-
1 tb Flax meal; plus:
4 tb Water
110 g Vegan butter
2 tb Plant milk
1/2 c Raisins or dried cranberries
1 tb Vanilla extract

Preheat oven to 350?F.

Mix together flax seed and water and set aside. Skip if using
aquafaba.

In a stand mixer, mix together vegan butter, together with sugar until
creamy.

Next add flax egg or aquafaba and vanilla and mix until combined.

In a separate bowl, add all dry ingredients, nuts, and
raisins/cranberries and whisk.

Slowly incorporate dry ingredients into stand mixer bowl until a rough
dough forms.

Remove from bowl and place on floured surface. Shape dough into a
large ball and divide in half.

On a large baking sheet lined with parchment paper, shape the two
balls into two large logs, approximately 12" long and 2" wide. Make
sure to put 3 to 4" of space between the two logs, as they will
spread a bit in the oven.

Place in oven for ~25 minutes. Remove from oven and let the logs cool
completely. Then, taking a bread (serrated) knife, cut the logs into
1/2" thick slices. I like my biscotti small!

Place the slices cut-side down onto a baking sheet lined with
parchment paper. Reduce heat in oven to 275?F and bake for an
additional 25 minutes. Remove from oven and enjoy.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/vegan-pistachio-biscotti/>

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