Whole Wheat Cranberry Pistachio Vegan Biscotti Recipe

Ever find yourself craving that perfect blend of nutty, citrusy, and slightly sweet flavors in a crunchy treat? Well, have I got a wholesome biscotti recipe for you that’ll take your taste buds on a spirited adventure with pistachios, cranberries, and a hint of orange zest!

I love making worth-snacking snacks such as my Whole Wheat Cranberry Pistachio Vegan Biscotti. These biscotti are made with whole wheat flour to maximize fiber content and a healthy blast of sweetness from granulated sugar and dried cranberries.

Of course, I had to add a nut for extra crunch and flavor. Pistachios have a natural sweetness that pairs perfectly with applesauce (our go-to ingredient for egg replacement in baked goods), and they offer a great contrast to the depressing amount of protein you get from a typical store-bought biscotti.

Whole Wheat Cranberry Pistachio Vegan Biscotti Recipe Ingredients

• Whole Wheat Flour: High in fiber, promotes healthy digestion, and provides a nutty flavor.
• Unsweetened Applesauce: Natural sweetener and fat substitute, keeps biscotti moist.
• Dried Cranberries: Adds tart sweetness, rich in antioxidants and vitamin C.
• Shelled Pistachios: Provides protein, healthy fats, and a delightful crunch.
• Flaxseed Meal: Acts as an egg replacer, high in omega-3 fatty acids, and dietary fiber.

Whole Wheat Cranberry Pistachio Vegan Biscotti Recipe Ingredient Quantities

• 2 cups whole wheat flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1 tablespoon flaxseed meal
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries
• 1/2 cup shelled pistachios
• 1 tablespoon orange zest

How to Make this Whole Wheat Cranberry Pistachio Vegan Biscotti Recipe

1. Set your oven to 350°F (175°C) to warm up and prepare a baking sheet by lining it with parchment paper.

2. In a small bowl, combine the flaxseed meal and water and allow to sit for about 5 minutes to yield a mixture that resembles an egg.

3. In a big bowl, mix together the whole wheat flour, the sugar, the baking powder, and the salt.

4. Mix the unsweetened applesauce, vanilla extract, and flax egg with the dry ingredients until a dough forms.

5. Carefully mix the dried cranberries, shelled pistachios, and orange zest into the dough so that they are evenly incorporated throughout.

6. Separate the dough into two equal portions and roll each portion into a log that is 12 inches long and 2 inches wide. Set the logs on the prepared baking sheet.

7. Put in the oven, which has been preheated, for 25 to 30 minutes. Or, until the logs are very slightly golden and give off a nutty aroma when you open the oven door. And, of course, until they are firm to the touch.

8. Take the logs out of the oven and allow them to cool on a wire rack for approximately 10 minutes.

9. With a sharp, serrated knife, carefully slice the logs on the diagonal into 1/2-inch thick slices.

10. Place the slices cut side down on the baking sheet and bake for an additional 10-12 minutes, flipping halfway through, until they are golden and crisp. Let cool completely before serving.

Whole Wheat Cranberry Pistachio Vegan Biscotti Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Small bowl
5. Large mixing bowl
6. Spoon or spatula (for mixing)
7. Measuring cups
8. Measuring spoons
9. Wire rack
10. Sharp serrated knife

FAQ

• Q: Can I substitute another type of flour for the whole wheat flour?A: Yes, you can utilize all-purpose flour or a gluten-free flour blend if needed; however, the texture may not be quite the same.
• Q: How do I make this biscotti gluten-free?A: Replace the whole wheat flour with a blend of gluten-free flour that is made for baking.
• Q: Are there any alternatives to the flaxseed meal?A: Chia seeds can be used in place of flaxseed meal by grinding the seeds and mixing the resulting powder with water to form a gel.
• Q: Can fresh cranberries be used in place of dried?For this recipe, dried cranberries are recommended. Fresh cranberries add moisture, which can alter the texture of the biscotti.
• Q: How can I make the biscotti more flavorful?A: Think about putting in a teaspoon of either almond or pistachio extract for a flavor twist. This is not to say that almond and pistachio flavors would make a good cupcake flavor combo—whatever that would be, it wouldn’t be a cupcake. But you could add almond or pistachio extract to your basic cupcake recipe and achieve a different kind of flavor profile.
• Q: Is there a substitute for sugar in this recipe?You can use coconut sugar or another sugar substitute in granulated form, but be mindful that it might change the flavor a little.
• Q: How should the biscotti be stored?A: An airtight container will do just fine, but these almond-y delights do best in a not-too-cold, not-too-warm room. What I’m saying is, if you can keep them at room temperature, go ahead and do it; if you need to chill them out for a while, an empty space in the freezer will also suffice.

Whole Wheat Cranberry Pistachio Vegan Biscotti Recipe Substitutions and Variations

All-purpose flour or a gluten-free flour blend can be used in place of whole wheat flour. These flours will yield a different texture and will, of course, make the item gluten-free.
Coconut sugar or maple syrup can replace granulated sugar if a different flavor and a less refined sweetener are desired.
You can substitute unsweetened applesauce in recipes with either mashed banana or pumpkin puree. Both are excellent moist ingredient substitutes.
Chia seeds can be used in place of flaxseed meal, in the same amount, for a binding effect that is similar to that of flaxseed meal.
Cranberries that have been dried can be substituted with dried cherries or raisins for a change in fruit flavor.

Pro Tips

1. Chill the Dough After forming the dough into logs, consider chilling them in the refrigerator for about 20-30 minutes before baking. This can help the logs maintain their shape during the first bake, resulting in neater slices.

2. Precision in Slicing Use a serrated bread knife for slicing the logs after the initial bake. Make slow, sawing motions to avoid crumbling and ensure even, clean cuts.

3. Toast the Pistachios For an enhanced nutty flavor, lightly toast the shelled pistachios in a dry pan over medium heat for 3-5 minutes before mixing them into the dough. Let them cool completely before adding them to the dough.

4. Experiment with Zests While orange zest adds a citrusy touch, you can also experiment with lemon or lime zest for a different flavor profile.

5. Storage Tip To keep the biscotti crisp and fresh, store them in an airtight container at room temperature. If they begin to lose crispness, you can re-bake them at 300°F (150°C) for a few minutes to restore their crunch.