![](https://veggymalta.com/wp-content/uploads/2021/01/Cranberry-and-Pistachio-Biscotti-700x573.jpeg)
With Summer still not yet in sight, we can still wiggle in some indulgence on a cold wintery afternoon!
My ideal treat would be some biscotti – crunchy, twice-baked Italian biscuits that are best eaten with a cup of coffee or tea for dunking.
These vegan biscotti are egg-free, crunchy, full of flavour and easy to make. They would also make great gifts as they keep for quite a while, but make sure that they are sealed up in an airtight jar.
![](https://veggymalta.com/wp-content/uploads/2021/01/Cranberry-and-Pistachio-Biscotti-vegan-ingredients-700x728.jpeg)
Make sure that the milk is room temperature, or even lukewarm, otherwise you risk the coconut oil re-solidifying.
Don't try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly.
Ingredients
Instructions
Notes
![](https://veggymalta.com/wp-content/uploads/2021/01/Cranberry-and-Pistachio-Biscotti-vegan-recipe-ramona-debono-700x1042.jpeg)
Biscotti are tricky to slice neatly, and they will crumble a bit no matter what you do. You need to make sure that you use an incredibly sharp serrated knife, and don’t put too much pressure on the biscotti – try and gently ‘saw’ through the crust.
![](https://veggymalta.com/wp-content/uploads/2021/01/Cranberry-and-Pistachio-Biscotti-recipe-700x608.jpeg)
Side Note
If you want softer biscuits you can reduce the second bake time a little; and if you want really super crunchy ones you can increase it a bit or leave them in the oven after you turn it off.
You can also experiment with different fruit and nuts as you please.
Enjoy!
![](https://veggymalta.com/wp-content/uploads/2021/01/Cranberry-and-Pistachio-Biscotti-vegan-ramona-debono-700x797.jpeg)