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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         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:    
      
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