Vegan Cranberry Pistachio Biscotti

Ingredients

• 45 servings flour - all purpose flour whole wheat
• 0.5 cup almond milk/orange juice 
• 45 servings almond milk - orange juice or any other milk
• 45 servings pistachios - almonds coarsely chopped
• 2 teaspoons double-acting baking powder 
• 2 Tablespoons coconut oil melted
• 45 servings coconut oil - any flavor oil neutral melted
• 4 Tablespoons cornstarch 
• 1 cup cranberries dried
• 3 Tablespoons flour all-purpose (if needed)
• 45 servings cranberries - any fruit dried
• 5 Tablespoons orange juice 
• 1 teaspoon orange zest 
• 1 cup pistachios 
• 0.3 teaspoon salt 
• 1 cup sugar 
• 2 teaspoons vanilla extract 
• 1.3 cups flour whole wheat

Equipment

• bowl
• baking sheet
• oven
• wire rack
• serrated knife

Directions

1. Preheat oven to 350F/180C for 15 minutes.In a small bowl mix together the 5 tablespoons of orange juice and cornstarch to form a paste; set aside.In a medium bowl sift together the ingredients listed in Part 1 except the last 3-5 Tablespoons of flour.In a large bowl, cream together the sugar and 1/2 cup almond milk for about 3 minutes. Then add the cornstarch paste, oil and vanilla extract; beat for another 3 minutes.Fold in the flour into the creamed mixture. Stir in the cranberries and pistachios too. I felt that the dough was sticky at this stage. I was not able to form it into a ball and divide it. So I started adding all-purpose flour a tablespoon at a time, until I found the consistency right. I had to add up to 4 Tablespoons.Now divide the dough into equal halves. Form each ball into a log about 12 inches long and about 3 inches wide, directly on the baking sheet itself. This log does look very thin. Repeat it for the other half and now you have two logs of dough.
2. Sprinkle a tablespoon of sugar on top of each log. (See My Notes)
3. Bake it for 35 minutes. Once done remove it and cool the baked logs for at least 15 minutes.Then slice the logs in one single cut using a serrated knife. Do not using a sawing motion, it will crumble the biscottis. You will get about 21 slices from each log.
4. Place these slices on a baking sheet and bake for another 20 minutes. The original recipe did not mention to flip over the biscottis half way but I did it anyway to ensure even baking on either sides. So I baked each side for 10 minutes.Once again cool the slices on a wire rack and then store it in an air-tight container.