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     Title: Vegan Pistachio Biscotti
Categories: Biscotti, Cookies
     Yield: 16 Servings

   250 g  All purpose flour
   250 g  Caster (icing) sugar
     1 tb Orange zest
   150 g  Unsalted pistachios
     2 ts Baking powder
   1/4 ts Salt
     4 tb Aquafaba -OR-
     1 tb Flax meal; plus:
     4 tb Water
   110 g  Vegan butter
     2 tb Plant milk
   1/2 c  Raisins or dried cranberries
     1 tb Vanilla extract

 Preheat oven to 350°F.

 Mix together flax seed and water and set aside. Skip if using
 aquafaba.

 In a stand mixer, mix together vegan butter, together with sugar until
 creamy.

 Next add flax egg or aquafaba and vanilla and mix until combined.

 In a separate bowl, add all dry ingredients, nuts, and
 raisins/cranberries and whisk.

 Slowly incorporate dry ingredients into stand mixer bowl until a rough
 dough forms.

 Remove from bowl and place on floured surface. Shape dough into a
 large ball and divide in half.

 On a large baking sheet lined with parchment paper, shape the two
 balls into two large logs, approximately 12" long and 2" wide. Make
 sure to put 3 to 4" of space between the two logs, as they will
 spread a bit in the oven.

 Place in oven for ~25 minutes. Remove from oven and let the logs cool
 completely. Then, taking a bread (serrated) knife, cut the logs into
 1/2" thick slices. I like my biscotti small!

 Place the slices cut-side down onto a baking sheet lined with
 parchment paper. Reduce heat in oven to 275°F and bake for an
 additional 25 minutes. Remove from oven and enjoy.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/vegan-pistachio-biscotti/>

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