Vegan Pistachio Biscotti
Delightfully crunchy and irresistibly nutty, this Vegan Pistachio Biscotti is a plant-based twist on the classic Italian treat that's perfect for pairing with your favorite coffee or tea. Made with wholesome ingredients like shelled pistachios, almond milk, and apple cider vinegar for a homemade vegan buttermilk, this recipe delivers a rich, buttery flavor without any dairy or eggs. The biscotti dough is easy to prepare, shaped into logs, and baked twice to achieve that signature crisp texture. With just 20 minutes of prep and simple-to-follow steps, you can create 24 stunning biscotti slices that are perfect for holiday gifting, dessert trays, or everyday indulgence. Whether you're vegan or simply looking to try a delicious dairy-free dessert, these pistachio biscotti will undoubtedly become a crowd favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 1 cup Unsalted pistachios, shelled and roughly chopped
- 0.25 cup Almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.25 cup Vegetable oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the sugar and chopped pistachios to the flour mixture and stir to combine.
In another bowl, combine the almond milk and apple cider vinegar mixture with vanilla extract and vegetable oil, stirring until well blended.
Pour the wet ingredients into the dry ingredients and mix just until a dough forms. Be careful not to overmix.
Divide the dough in half and shape each portion into a log about 10 inches long and 2 inches wide. Place them on the prepared baking sheet, leaving a few inches of space in between.
Bake in the preheated oven for 25 minutes or until the logs are firm and lightly golden. Remove from the oven and allow to cool on a wire rack for about 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, carefully slice each log diagonally into 1/2 inch wide biscotti pieces.
Arrange the slices cut side down on the baking sheet and bake for an additional 15 minutes. Flip each biscotti over and bake for another 10 minutes until dry and crisp.
Remove from the oven and let them cool completely on a wire rack. Serve as desired.
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 385.9 g | 140% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 162.3 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 310 mg | 24% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1850 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
