Cranberry and Pistachio Biscotti

Instructions

• Preheat the oven to 180°C. Line a baking sheet with baking paper.
• In a large bowl, whisk together the sugar, soy milk, melted coconut oil, zest and vanilla extract until well combined.
• In a separate bowl, sift together the flour, baking powder and salt.
• Add the dry ingredients to the wet and stir until it forms a rough dough.
• Add the pistachio kernels and cranberries and mix until they are well distributed. Use your hands to bring it together into a ball.
• Divide the dough into two even pieces and shape each one into a log about 5cm wide.
• Place them well spaced apart on the baking sheet and use your hands to slightly flatten them and square off the edges for perfectly shaped biscotti.
• Bake the logs for 30-35 minutes until they are firm and lightly browned.
• Remove the logs from the oven and set aside to cool for 15 minutes. Turn the oven down to 140°C.
• Once the logs have cooled, use a very sharp serrated knife to gently cut them into diagonal slices about 1 to 1 ½ cm wide.
• Lay the slices cut side down on the baking paper and bake them to the oven for 8 minutes. Turn the slices over and bake for another 8 minutes.
• Remove from the oven and let them cool.
• Once cooled, store in an airtight container.