Pistachio-Anise Biscotti

5.0 (2 reviews)

1 cup whole wheat pastry flour
3/4 cup pistachios, roasted and ground
1/4 tsp. (or more) anise seeds, toasted and ground
1/4 tsp. baking powder
1 Tbsp. plus 1 1/2 tsp. vegan margarine
1 1/2 tsp. olive oil
1/3 cup plus 1 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/4 tsp. salt
8 oz. vegan chocolate chips
1/4 cup finely chopped pistachios

• Preheat the oven to 350°F. Line a lightly greased baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, ground pistachios, anise seeds, and baking powder until well combined. Set aside.
• In a small bowl, whisk together the vegan margarine, olive oil, maple syrup, vanilla, and salt.
• Add to the dry ingredients and stir until just combined, forming a dough. Divide in half.
• Place on the prepared baking sheet and shape into 2-inch-wide and 9-inch-long “logs.”
• Bake for 15 to 20 minutes, or until slightly firm. Cool for 10 minutes.
• Cut into 1/4-inch-thick slices. Place back on the baking sheet and bake for 5 to 6 minutes, or until just firm in the center.
• Melt the vegan chocolate chips in a double boiler or in the microwave.
• Dip the flat bottom of each cookie into the melted chocolate and then into the chopped pistachios. Place on a parchment-lined baking sheet.
• Harden in the refrigerator for 10 minutes. Serve.

Makes approximately 1 dozen

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind