- Baker: Sophie Carey
- Makes: 12-15 Biscotti
- Prep time: 30 Minutes
- Bake time: 45 Minutes
- Flours used: Regenerative All Purpose White Flour & Wholegrain Dark Spelt
Vegan Cranberry and Pistachio Biscotti Method:
- Preheat your oven to 180 degrees Celsius and line a baking sheet with greaseproof paper. In the bowl of a stand mixer, add all the ingredients except the pistachios and cranberries. Mix on a slow speed until a dough forms.
- Add the pistachios and cranberries and mix again on a slow speed until evenly dispersed through the dough.
- Tip the dough out onto a clean counter and divide into two equal pieces. Form each one into a smooth ball.
- Shape both pieces into a log, making sure the log is about 5cm in width. Transfer them to the baking sheet (leaving enough space between them) and flatten each log gently with your hand.
- Bake for 35-40 minutes, until they have puffed up a little and are a light golden colour. Remove from the oven and leave to cool for exactly 15 minutes.
- Use a sharp serrated knife to cut each log into slices - I like to go at a diagonal angle so each slice is longer. Lay the slices down on the same baking tray used before, and reduce the oven temperature to 140 degrees Celsius.
- Bake again for 10-15 minutes, flipping the slices every now and then. You want to bake these until they are completely dried out in the centre, otherwise they will go soft when they cool!
- Once fully dried out, leave to cool on a wire rack and keep in an airtight container! These also make amazing presents, so keep hold of any empty jars to store these in for gifting!
