Makes 12 biscotti
These biscotti make a nice, not-too-sweet accompaniment to a cup of coffee or tea in the afternoon. For a more decadent version, glaze the tops with melted chocolate. To make these gluten-free, use gluten-free flour; for soy-free, use soy-free vegan butter.
Gluten-Free Option
Soy-Free Option
2/3 cup natural sugar
1/3 cup vegan butter, softened
1/4 cup pistachio butter
1/4 cup almond milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup chopped pistachios
Preheat the oven to 350°F. Lightly oil a baking sheet.
In a mixing bowl, cream the sugar into the butter and pistachio butter until well blended. Blend in the almond milk and vanilla. Mix in the flour and baking powder, then stir in the chopped pistachios. Chill the dough for 10 minutes.
Form the dough into a slab about 1 inch high and place it on the prepared baking sheet. Flatten slightly. Bake until golden brown, 25 to 30 minutes, or until a toothpick inserted comes out clean. Remove from the oven and reduce the temperature to 300°F.
Cool for 10 minutes, then cut into 1/2-inch-thick slices. Place the sliced biscotti on their sides on an ungreased baking sheet and bake for 10 minutes. Cool completely before storing in an airtight container, where they will keep for up to 2 weeks.