Cranberry Pistachio Biscotti

1. Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking powder, and salt.

3. Prepare Egg Replacer and Almond Milk

In a small bowl, mix warm water with Egg Replacer, then stir in unsweetened almond milk.

4. Cream Coconut Oil and Sugar

In a large mixing bowl, beat coconut oil with sugar, almond extract, and vanilla extract until light and fluffy. Add the almond milk mixture and continue mixing until smooth.

5. Combine Dry and Wet Ingredients

Gradually incorporate the flour mixture into the wet ingredients, mixing just until combined.

6. Add Pistachios and Cranberries

Gently fold in chopped pistachios and dried cranberries into the dough.

7. Shape and Bake Dough

Shape the dough into a log on your prepared baking sheet and bake in the preheated oven for 30-35 minutes.

8. Slice and Second Bake

Increase the oven temperature to 375°F (190°C). Slice the baked log into ½-inch thick pieces and arrange on the baking sheet. Bake for an additional 20-25 minutes.

9. Cool and Store

Transfer the baked biscotti to a wire rack to cool completely before storing in an airtight container.