Pistachio-Cranberry Biscotti


Oh my goodness… Biscottis are my all time favorite snack/dessert/treat. I can have them at any time, and all the time. If you are like me, you like Biscottis for their CRUNCH! Lucky for you, this recipe makes them really crunchy and crispy. Enjoy!!

• 2 1/2 cups of flour (I used oat flour)
• 1 cup of coconut sugar (feel free to use your choice of sugar)
• 1/4 cup of coconut oil
• 2 tsp baking powder
• pinch of salt
• 1 tsp vanilla extract
• 1/2 cup of roughly chopped pistachios
• 1/2 cup of dried cranberries
• 2 eggs (I used flax eggs to make this recipe vegan)

• Preheat oven to 350°F
• Prepare your flax eggs (2 tbsp ground flax and 6 tbsp water)
•Mix all your dry ingredients together
•Gather your wet ingredients and add them to the dry ingredients
• Stir in and mix well
• The dough should be workable (not too sticky, but not too dry)
• Flour your working surface and divide your dough in half (work with half your dough at a time)
• Roll out your dough until half an inch thick into a flat log shape
• Repeat for the other half of the dough
•Carefully place the logs onto a baking sheet and bake for 30 minutes (more or less depending on your oven)
•Take out your logs and allow them to cool for 5 minutes before cutting them diagonally (or any shape you prefer)
• Flip each piece carefully so that one side of the bisotti is facing up
• Bake again for 7 minutes
• Flip again, but this time the other side facing up
•Bake for 5 minutes
•Cool completely as they will harden up as they cool


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