Cranberry pistachio biscotti recipe-vegan and no maida recipe
Cranberry pistachio biscotti recipe with cane sugar, wheat flour and olive oil!
whole wheat flour
powdered cane sugar
use as less as needed
A pinch of salt
Take oil, powdered cane sugar and vanilla extract in a mixing bowl. Mix thoroughly.
Sift wheat flour and baking powder over the wet ingredients. Add chopped pistachios and cranberries. Mix together and knead slightly. Add 3-4 tablespoons warm water to form the dough.
Preheat oven at 180C. Take the prepared dough on a large sheet of butter paper and shape in into a log.Now place the log along with the paper on a greased baking sheet.
Bake in the hot over for 20-25 minutes until the top turns slightly golden and firm to touch. Let cool for 2-3 hours.
Once the log is cooled slice it into thin biscottis using a sharp knife. Be careful while slicing as they tend to crumble a lot. Now carefully arrange the sliced biscottis on a baking sheet.
Bake in the hot oven for 15 minutes at 180C. Serve cranberry pistachio biscottis with tea.
1. you can use melted butter in place of olive oil
2. You can use dried mixed berries instead of cranberries