Vegan Pistachio and Lemon Biscotti

  • Preparation 20 MIN
    Cooking 46 MIN
    Cooling 15 MIN
  • Servings 1
  • Makes about 18



  1. 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.
  2. In a bowl, combine the flour, sugar, baking powder and pistachios. Add the oat beverage, oil and lemon zest.
  3. With lightly floured hands, spread the mixture onto the baking sheet and form into a 12 x 4-inch (30 x 10 cm) rectangle.
  4. 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.
  5. 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).
  6. Bake one sheet at a time for 16 minutes, turning the biscotti over halfway through, or until golden. Let cool completely.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.