Name: Vegan Pistachio and Lemon Biscotti
Prep time: 20 min
Cook time: 46 min
Total time: 1 h 6 min
Yield: 9 serving(s)
Ingredients: 1 ¼ cups (190 g) unbleached all-purpose flour; ½ cup (105 g) sugar; 1 tsp baking powder; ½ cup (65 g) shelled roasted pistachios; ½ cup (125 ml) oat vanilla coffee creamer; ¼ cup (60 ml) vegetable oil; 1 lemon, zest finely grated

Ingredients

- 1 ¼ cups (190 g) unbleached all-purpose flour
- ½ cup (105 g) sugar
- 1 tsp baking powder
- ½ cup (65 g) shelled roasted pistachios
- ½ cup (125 ml) oat vanilla coffee creamer
- ¼ cup (60 ml) vegetable oil
- 1 lemon, zest finely grated

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine the flour, sugar, baking powder and pistachios. Add the oat beverage, oil and lemon zest.
- With lightly floured hands, spread the mixture onto the baking sheet and form into a 12 x 4-inch (30 x 10 cm) rectangle.
- Bake for 30 minutes or until a toothpick inserted in the centre of the dough comes out clean. Let cool for 5 minutes, then transfer to a work surface and let cool for 10 minutes more.
- Using a bread knife, cut the rectangle into slices ½ inch (1 cm) thick. Spread out on the baking sheet (use a second baking sheet as needed).
- Bake one sheet at a time for 16 minutes, turning the biscotti over halfway through, or until golden. Let cool completely.

Vegan Pistachio and Lemon Biscotti

Categories

Ingredients

Preparation

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