Eggless Biscotti with Cranberry and Pistachio

Eggless Biscotti with cranberry and pistachio is an eggless version of the popular Italian cookie that is perfect to dunk in a hot cup of coffee. Biscotti is a traditional Italian twice- baked cookie that is best eaten dunked in coffee. There is nothing better than dipping a fresh baked biscotti in a steaming hot cup of latte. Yes, you can buy store bought biscotti but home made is so much fresher and tastier and you control the ingredients you want in your biscotti.

Steps to make Eggless Biscotti with Cranberry and Pistachio:

Making the dough: I have used a combination of all purpose flour, whole wheat flour and almond flour in this recipe. Keeping the total flour count to 4 cups, you can experiment with different flour ratios. You can customize it with your favorite add-ins, and here we are using pistachios and cranberries. I love the flavor of orange juice and zest in this recipe. If its not available to you, milk can be substituted.

I also make a hazelnut version. Using 1 cup of toasted and chopped hazelnuts, replacing orange juice with milk and leaving out the orange zest.

Shaping the dough: Divide the dough in half and then shape them in rectangles. The tops should be flat and the sides should slant down. I find it easier to shape them right on a greased cookie sheet.

Baking the rectangles: The rectangles are baked for 30 minutes in the oven before they are cut.

Cutting the biscotti: Remove from the oven, let the rectangles cook for 5 minutes. Carefully, using a large spatula, place the rectangles on a cutting board. Using a sharp knife, cut them in 1/2 inch thickness. Place them back on the cookie sheet.

Baking the cut biscotti: The cut biscotti are baked in the oven again for 10-11 minutes on each side. After you bake the first side, remove the biscotti from the oven and using tongs, flip them to the other side. Return to the oven and cook for another 10-11 minutes.

Cooling– Once the baking process is over, the biscottis are cooled on a cooling rack before storing in an airtight container.

Since biscotti is a harder cookie, they can last for a couple of weeks if stored properly in an airtight container.

I promise you, once you try home made biscottis you will be hooked! And these can make great food gifts around holiday time for your family and friends.

If you enjoyed this recipe of Eggless Biscotti with Cranberry and Pistachios, you may want to try:

Cranberry and Pistachio Shortbread Cookies

Eggless Biscotti with Cranberry and Pistachio

Eggless biscottis to dunk in coffee

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Recipe by Divya Jhaveri

5 from 1 vote

Course: Snacks

Servings

22-24

servings

Prep time

30

minutes

Cooking time

50

minutes

Ingredients

• 1 1/2 cups All purpose flour

• 1 cup Almond Flour or Almond meal

• 1 1/2 cups Whole wheat flour

• 1 cup sugar

• 1/2 cup (1 stick) unsalted butter, room temperature

• 2 teaspoons Baking powder

• 1 teaspoon salt

• 2 egg replacer or flax eggs (see tips below)

• 1/4 cup Orange juice

• 1 tablespoon orange zest (from 1 orange approx)

• 1/2 cup chopped pistachios (raw and unsalted)

• 1/2 cup dried cranberries, roughly chopped

Method

• Pre-heat oven to 350 F.
  
• In a bowl mix flour, almond meal, salt and baking powder.
• In a stand mixer or with a hand held mixer, cream butter and sugar for 2 minutes. Add the egg replacer, orange juice and orange zest and mix for 2 more minutes, scraping down the sides of the bowl as needed.
• Add the dry ingredients on low speed till the dough comes together. Add the mixings (pistachios and cranberries here) till well incorporated.
• Grease a cookie sheet with some butter or oil. Make 2 rectangular logs of the dough on the cookie sheet and flatten the tops with curved sides. Bake the logs for 30 minutes.
  

  • 

• Take it out of the oven and cool for 5 minutes before cutting it and making biscotti slices, in 1/2 inch thickness.
• Put them back on the baking tray with cut side up and bake for 10-11 minutes.
• Remove from oven and turn the biscotti and bake for additional 10-11 minutes.
• Cool the biscotti on a cookie rack and store in an airtight container. Enjoy with coffee!

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Recipe Video

Tips

• These biscottis can be made vegan by using vegan butter
• I use Ener-G egg replacer for this recipe. For 1 egg replacer, the ratio is 1 1/2 teaspoons egg replacer powder + 2 tablespoons water. So for this recipe you would use 3 teaspoons egg replacer powder + 4 tablespoons water. The ratio for flax egg is 1 tablespoon flax powder + 2 1/2 tablespoons water. So for this recipe you would use 2 tablespoons flax powder + 5 tablespoons water. For any of these versions, leave the mixture aside for 10 minutes before you use in the recipe.