Vegan Pistachio Rose Biscotti

Vegan Pistachio Rose Biscotti

It seems at first like making biscotti is really difficult, but it's way easier than you'd think. It's just like making any other cookie that you slice halfway through baking, really - so make these and have something nice for your coffee this week.

We filmed a little video of baking these biscotti if you want to follow along!

Whisk together

  • 3 tbsp almond milk
  • 2 tsp rosewater
  • 1/2 cup canola oil
  • 2 tbsp ground flaxseed
  • 1/2 cup sugar

then sift in

  • 3 tsp baking powder
  • 1 3/4 cup flour

stir in and combine

  • a heaping handful pistachios, chopped

Bring the dough together with your hands. Pour onto a lined baking sheet and shape into two 3x9" logs. (It will be crumbly - just keep pressing and forming it!)

Bake at 350°F for 30 minutes and cool. Carefully slice into 1" pieces and separate. Bake for 20 minutes, then flip the pieces over gently and bake another 20 minutes, until golden brown on the edges.

vegan pistachio rosewater biscotti

Back to blog