Cranberry Pistachio Lemon Biscotti

I adapted a biscotti recipe that I found on Bryanna Clark Groban’s blog, adding cranberries instead of ginger to her lemon biscotti recipe. I like these so much, and they were very easy, so I plan on making more biscotti soon, maybe trying out some chocolate flavors. For my first try, I think I didn’t bake them quite long enough because they are still chewy in the middle, but honestly, I like that better than the traditional super-crunchy biscotti texture–and they are still yummy when dipped into tea or coffee! We dipped some in chocolate, and you can look forward to seeing those pictures posted soon.




7 Responses to “Cranberry Pistachio Lemon Biscotti”

  1. 1 Tara Tiara April 3, 2009 at 1:40 am

    ohhhh delicious. i love these! what a fab combination.

    do you think they could be easy to trade out for rice flour for gluten free cause theyre crunchy??

    • 2 Tessa April 3, 2009 at 7:25 am

      Hi Tara! Yes, I think you could make them gluten-free…but I think a combination of gluten-free flours would be best (maybe using rice, quinoa, and tapioca flours would be good for this?).

  2. 3 Liz January 5, 2011 at 1:06 pm


    Could you provide your recipe for the biscotti? I was going to make my own adaptations to Bryanna’s recipe, but, I guess she removed the posting because I couldn’t seem to find it posted there. You have THE best looking vegan biscotti I’ve ever seen.

  3. 6 Tessa January 9, 2011 at 3:37 pm

    so far, i’m having no luck finding the recipe 😦 so sorry!!

  4. 7 Liz January 15, 2011 at 10:40 am

    Aww. 😦 Thanks for looking, though, Tessa; that was very sweet of you. Just keep me in mind if you happen to come across it.

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April 2009

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