These Almond Cranberry Biscotti are crunchy and easy to make with only 9 ingredients! It’s vegan, meaning no egg, no dairy. They’re also oil-free with substitution options for a more tooth-friendly version.
Preheat the oven at 150 C / 300 F. Line a baking sheet with a baking mat.
In a big bowl, add the whole wheat pastry flour, coconut sugar, baking powder, and salt. Mix them together.
In a small bowl, add the aquafaba, almond butter, and vanilla extract. Mix to combine.
Add the wet mixture to the dry bowl. Use a fork to mix all. Once the mixture is not so wet, add the chopped almonds and dried cranberries.
Use your hand to bring it into a dough. Shape it into a long rectangle log, about a half-inch thick.
Place it onto the baking mat. Bake at 150 C / 300 F for 20 minutes first. It should be firm to the touch but not hard yet.
Transfer the log onto a wire rack to cool for 20 minutes. Keep the oven on for the second baking.
Once the log is cool, use a sharp serrated knife to chop it into ¼-inch thick slices. (Just do your best).
Let those slices flat lie on the baking mat. Return to the oven to bake for another 15-20 minutes until mostly hard.
Place the baking sheet onto a wire rack to cool down completely. EAT!
Notes
*Chickpea water: the liquid saved from cooking chickpeas. You can replace it with 2 Tbsp coconut oil and 2 Tbsp plant milk for a more tooth-friendly version.
Storage: Store in an air-tight container at room temperature for 3-4 weeks.