85g(⅓ cup)unsweetened soy milk, or your favorite plant-based milk
45g(3 tbsp)vegan margarine, melted
4g(1 tsp)vanilla extract
Dry ingredients
270g(2 ¼ cups)unbleached all-purpose flour
4g(1 tsp)baking powder
¼ tspsalt
Garnishes
zest of 2 lemons
70g(½ cup)shelled unsalted whole pistachios
80g(½ cup)unsweetened dried cranberries
Instructions
Dough
Preheat your oven to 350°F (180°C).
In a large bowl, add all the wet ingredients and mix with an electric mixer on low (or by hand with a sturdy wooden spoon) until incorporated.
Add all the dry ingredients at once and mix until just incorporated. Do not overmix.
Add the lemon zest, pistachios, and cranberries and fold them into the biscotti dough.
Baking
Line a large baking tray with a piece of parchment paper.
Transfer the dough to the baking tray and roughly roll it into a long log. Flatten the top of the log to get a 12-inch long by a 4-inch wide (30cm long by 10cm wide) flat rectangle.
Bake in the preheated oven for 25 to 30 minutes, or until the log is firm and golden brown on the edges. Do not over bake as the bottom might burn. The dough will spread a bit and puff up on the top during the cooking process.
Let the biscotti log rest for 10 minutes before transferring it to a cutting board. With a sharp and flexible serrated knife, cut ½-inch (1.5 cm) slices, either perpendicularly or diagonally depending on your preference.
Place the sliced biscotti cut side down on the baking tray and place back in the oven for 6 to 8 minutes depending on your preferred level of crunchiness. Flip each biscotti on their other cut side and bake for another 6 to 8 minutes. The biscotti with continue to crisp up as they cool.
Let the biscotti cool down completely before storing in an airtight container. Enjoy!
Notes
You can also make 12 1-inch slices if you prefer a thicker biscotti. Simply add 1 to 2 minutes of cooking per side during the second baking process.
Keep for up to 2 weeks at room temperature or 3 months in the freezer. Do not refrigerate as this will make biscotti soft and chewy.
Airtight glass or metal containers are better for storing this type of cookie.
If these biscotti softens up, you can re-crisp them by baking them for 3 to 5 minutes at 350°F (180°C). Does not work with stale cookies.