Subj : Vegan Pistacchio Biscotti To : All From : Ben Collver Date : Mon Mar 24 2025 10:33:53 MMMMM----- Recipe via Meal-Master (tm) v8.06 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: MMMMM .