Indulge in the delightful combination of rich chocolate and crunchy pecans with these vegan biscotti. Perfect for dipping into your favorite hot beverage or enjoying as a sweet treat any time of day.

Ingredients: 1 3/4 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 1 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 cup chopped pecans. 1/2 cup vegan chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Mix the cocoa powder, baking powder, salt, and flour together in a bowl using a whisk. Mix the vegan butter and sugar in a different bowl until the mixture is light and fluffy. The applesauce and vanilla extract should be mixed in well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Mix in the chocolate chips and chopped pecans. Make two logs out of the dough. Each log should be about 12 inches long and 2 inches wide. Do not crowd the logs on a baking sheet that has been lined with parchment paper. Use space between them. Put it in the oven for 25 to 30 minutes, or until it feels firm. Time to cool down. Take it out of the oven and wait 10 minutes. Bring the oven's temperature down to 325F 160C. Cut the logs into biscotti that are 1/2 inch thick using a knife with serrated edges. Put the biscotti on the baking sheet with the cut side down. Bake for another 10 to 15 minutes, or until dry and crisp. Let the biscotti cool all the way down before you serve it.

Prep Time: 20 minutes

Cook Time: 45 minutes

Delicious and crunchy cranberry pistachio biscotti, perfect for a delightful teatime treat or as a homemade gift for friends and family.

Ingredients: 1 3/4 cups all-purpose flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 1 teaspoon vanilla extract. 2 large eggs. 1/2 cup dried cranberries. 1/2 cup shelled pistachios, chopped.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream together sugar and softened butter until light and fluffy. Beat in vanilla extract and eggs, one at a time. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Stir in dried cranberries and chopped pistachios. Divide the dough in half. Shape each half into a 9-inch long log on the prepared baking sheet, spacing them apart. Bake in the preheated oven for 25 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let them cool for 10 minutes. Reduce the oven temperature to 325F 160C. Using a serrated knife, slice the logs diagonally into 1/2-inch wide slices. Arrange the slices cut-side down on the baking sheet. Bake for an additional 15 minutes, flipping the biscotti halfway through to ensure even baking. Remove from the oven and let the biscotti cool completely on a wire rack. Enjoy with your favorite hot beverage or store in an airtight container for up to two weeks.

Prep Time: 20 minutes

Cook Time: 40 minutes