Christmas Cranberry Pistachio Biscotti

I have been making these Christmas Biscotti for maybe… 10 years? I found the original recipe in one of my moms holiday baking magazines when I was about 17 and have adapted it since then. When I became vegan in 2013, I knew there was no chance of my family allowing me to leave these biscotti behind (my mom especially!). Over the years I have tweaked the recipe and made it vegan, and I honestly think they taste exactly the same! The original recipe never called for them to be dipped in chocolate, but I think that adds an extra festive touch for the holidays (the green and red from the pistachios and cranberries doesn’t hurt either).

Like any biscotti, these are best enjoyed with a cup of coffee or tea! These are a longstanding part of my family holiday tradition, and I am so excited to share my recipe with you! Don’t tell my mom.  



⅓ cup (or 5 tbsp) vegan butter, at room temperature (I used Earth Balance)
⅔ cup sugar
2 tsp vanilla
2 tsp baking powder
Substitute for 2 eggs (like flax eggs or Bob’s Red Mill Egg Replacer)
½ tsp ground cinnamon
2 cups all purpose flour
¾ cup dried cranberries
¾ cups chopped pistachios

1 cup vegan chocolate chips (favorites include: Ghirardelli Semi Sweet Chocolate Chips and Trader Joe’s Semi Sweet Chocolate Chips)
1 tbsp coconut oil

  1. Preheat oven to 375 degrees F.
  2. Beat butter, then add sugar, baking powder and cinnamon. Mix until combined.
  3. Add in egg substitutes and vanilla, incorporate again.
  4. Add flour and mix well. Add cranberries and pistachios until both are evenly distributed throughout the dough.
  5. Divide the dough in half. If It's really sticky, chill the dough for 30 minutes.
  6. Shape each portion into a log about nine inches long onto a cookie sheet that’s lightly greased or has silicone baking mats.
  7. Let the logs cool for one hour before slicing (this step is super important - they will crumble if you try to cut them when still warm!).Bake the logs for 20 minutes, achieving a light golden brown.
  8. Cut ¾ inch slices across each log (finally - you see the biscotti take shape!) with a serrated knife.
  9. Place cut-side down on the cookie sheet. Bake at 325 degrees F for 8 to 10 minutes.
  10. Allow the biscotti to cool enough to touch and gently flip them so the other cut side is down. Bake for an additional 8 minutes. Let cool completely.

These biscotti are absolutely delicious as is, but if you want to take them a step further, dip em in chocolate! To do so:

  1. Melt chocolate chips with coconut oil. You can do so in the microwave at 30 second intervals, or by using a double boiler, which is my preferred way.
  2. Once the chocolate is melted, dip half of each biscotti however you want to! I like to dip it halfway vertically (see photo), but do it how you like it! Allow to dry completely before serving or storing. Enjoy!