Vegan Biscotti with Almond and Cranberries

Vegan Biscotti with Almond and Cranberries

Servings: 36 pieces
Preparation Time: 15 minutes
Cooking Time: 30 minutes


  • 400g all-purpose flour
  • 180g Etblisse Organic Raw Cane Sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 180 ml Etblisse Emil Pinky Chia Soy (2 tablespoons + 180 ml water)
  • 100g Biogreen PAC-37 Whole Dried Cranberries
  • Half a teaspoon lemon zest
  • 100g whole almond

 Preparation Method:

  1. Preheat the oven to 200°C. Line a baking sheet with baking parchment.
  2. In a large bowl, whisk together all the ingredients until it forms a rough dough.
  3. Use your hands to roll it into a log.
  4. Place it on the baking sheet and bake the logs for 20-30 minutes until they are firm and lightly browned.
  5. Remove the logs from the oven and set them aside to cool for at least 30 minutes.
  6. Once the logs have cooled, use a very sharp serrated knife to cut them into diagonal slices about 1 to 1 ½ cm wide.
  7. Lay the slices cut side down on the baking sheet and return them to the oven for 8 minutes. Remove from the oven and transfer to a wire rack to cool.
  8. Once cool store in an airtight container.

Health Tips:

  1. These irresistible crunchy biscotti are lower in fat; protein-rich and packed with heart-healthy nuts makes a satisfying snack!
  2. Etblisse Emil Pinky Chia Soy prised as the storehouse of essential Omega-3 fatty acids and vitamin B complex from organic soya beans, chia seeds and beetroots to keep your energetic and “pinkish” look throughout the day!


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