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Vegan Pistachio Biscotti

Servings 16


  • 250 grams all purpose flour
  • 250 grams caster (icing) sugar
  • 1 Tablespoon orange zest
  • 150 grams pistachio unsalted
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 Tablespoons aquafaba or flaxseed egg 1 tbsp flaxseed + 4 tbsp water
  • 110 grams vegan butter
  • 2 Tablespoons plant milk
  • 1/2 cup raisins or dried cranberries
  • 1 Tablespoon vanilla extract


  • Preheat oven to 350 degrees 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 inches long and 2inches wide. Make sure to put 3-4 inches 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 inch 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 degrees F and bake for an additional 25 minutes. Remove from oven and enjoy.
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