+SF
Every Christmas in the Meyer household, batches upon batches of these biscotti are made. While sugar cookies and gingerbread seem to dominate the cookie scene come December, we encourage you to mix it up and whip up some biscotti. This Italian treat goes perfectly with a peppermint mocha or a vegan eggnog latte. —LM + AM
MAKES 2 DOZEN BISCOTTI
2 cups (256 g) all-purpose flour
2 tsp (8 g) baking powder
½ tsp fine sea salt
¾ cup (150 g) sugar
Zest of 1 small orange
1 cup (153 g) coarsely chopped pistachios
1 cup (153 g) dried cranberries
1 cup (236 ml) aquafaba (liquid from a can of chickpeas)
1 tsp vanilla extract
Preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper or a baking mat.
In a large mixing bowl, whisk the dry ingredients together. Create a well in the dry ingredients for the wet ingredients. In a small bowl, combine the aquafaba and vanilla until uniform. Into the well, pour the aquafaba mixture. Begin kneading the dough until the flour is fully incorporated and the dough forms a ball.
Divide the dough evenly into 2 pieces and form 2 logs on the cookie sheet that are about 12 x 3 inches (30 x 8 cm). Bake the dough for 25 minutes. Remove the dough from the oven and let it cool for 15 minutes. Reduce the oven to 300°F (149°C).
Gently remove the logs from the cookie sheet, and place them on a clean, hard surface. Slice the cookies diagonally into 1-inch (2.5-cm) slices. For best results, use a sharp serrated knife and gently saw through the log. Don’t press too hard or you may crack the dough. Lay the cookies flat on the cookie sheet and bake for about 20 more minutes, or until light golden brown and firm.