Vegan Pistachio + Cranberry Biscotti

Vegan Pistachio + Cranberry Biscotti

Prep Time: 10 min Cook Time: 60 min Total Time: 70 min Yields: 6 biscotti

While biscotti is not something we necessarily grew up eating, these delicious sticks of almond goodness have certainly become a favorite in our home in recent years! This is the first biscotti recipe we ever created, and we became so obsessed with these delicious Pistachio + Cranberry Biscotti that we have yet to even try to create any others! Not only do the cranberries and pistachios add beautiful hues of red and green when you slice into the biscotti roll, they also result in an amazing combination of textures and flavors perfect for the quickly approaching winter months! In fact, as the temperatures continue to drop and our heater fights to keep our home warm, you will often find us in the morning with a steaming cup of freshly-brewed coffee in one hand and one these amazing Pistachio + Cranberry Biscotti in the other! If you give this recipe a try, make sure to dunk one into a hot cup of coffee at least once. The coffee absorbs into the biscotti, giving it an amazing, rich depth of flavor and the biscotti imparts a sweet almond flavor to the rest of the coffee in your mug! It's a win-win situation that we guarantee will leave you wanting more!


  • 1/3 cup olive oil

  • 1/2 cup sugar

  • 2 vegan eggs

  • 2 tsp vanilla

  • 1/4 tsp almond extract

  • 1 3/4 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup pistachios, chopped

  • 1/3 cup dried cranberries

  • 1 cup dark chocolate, chopped


  1. Preheat oven to 300° F (150° C). Line a baking sheet with parchment paper.

  2. In a large bowl, combine the olive oil and sugar. Whip in the vegan eggs, vanilla, and almond extract.

  3. In a small mixing bowl, mix the flour, baking soda, and salt. Slowly incorporate the dry mixture into the wet mixture, stirring with a wooden spoon to fully combine.

  4. Once the mixture comes together into a thick ball of dough, add the pistachios and cranberries to the bowl and combine them using your hands. Ultimately, you want the fruit and nuts to be distributed evenly throughout the dough.

  5. Form the dough into a tight ball and transfer to the lined baking sheet. Carefully form the dough into a log approximately 12 inches long and 3 inches wide.

  6. Bake for about 40 minutes, until the log is lightly browned. Remove from oven and use a sharp knife to slice the log diagonally into 6-inch long diagonal slices.

  7. Place the slices (cut side down) on the baking sheet and return to the oven. Bake for 15 minutes before flipping them onto the opposite side. Bake for an additional 5 minutes, or until all sides are lightly browned and biscotti are crisp.

  8. Allow the biscotti to cool on a cooling rack. Once cool, melt your chocolate by placing in the microwave in 15-second intervals, stirring between intervals. Once completely melted, dip the biscotti in the chocolate, covering as much or as little as you prefer. Lightly salt the chocolate end of the biscotti and place them back on the cooling rack to set.

  9. Enjoy!