VEGAN SAFFRONLY, PISTACHIO & CRANBERRY BISCOTTI

Recipe makes 10-12 biscotti

Dry Ingredients:

• 1 cup sifted plain flour
• 1 tsp baking powder
• 5 tbsp caster sugar
• 5 threads Saffronly saffron ground
• 1/4 cup unsalted pistachio coarsely chopped 
• 1/4 cup cranberries coarsely chopped
• Pinch of salt

Wet Ingredients:

• 5 tbsp sunflower oil (any flavourless oil is acceptable) 
• 1 tbsp nut milk (we used almond for some extra nuttiness!) 
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 160C fan.
2. Heat an empty pan and then take it off the heat. Toss in the Saffronly saffron threads in to the pan till it becomes crispy (roughly 30-45 seconds) and then grind it with the back of a spoon in a small bowl. 
3. Mix the ground Saffronly with milk and microwave for 30secs 
4. Add the flour, salt and baking powder in a bowl and mix well and keep aside.
5. In another bowl, add oil, vanilla, saffron mixture and sugar, whisk till it is creamy, and add in the cranberries and pistachios.
6. Now add the dry ingredients from step 4 to the wet ingredients in step 5 and combine till it forms a firm dough. (If it’s a bit crumbly add a few drops of milk till it comes together!) 
7. On some cling film sprinkle some flour lightly and place the dough on top. With the help of the clingfilm roll into a log approx 5 cm wide and about 15cm long. 
8. Place the log of dough which is wrapped in clingfilm into the fridge for 20mins to chill. 
9. Add some parchment paper to a baking sheet and transfer the chilled dough log onto the parchment paper.
10. Bake the dough for 25 minutes till it forms a golden crust on the top. 
11. Remove the dough and let it cool for 20 minutes on the baking sheet. 
12. Whilst the ‘loaf of biscotti is cooling drop the temperature of the oven to 150C fan. 
13. After 20mins use a sharp knife and cut the log into half-inch thick biscuits. Do not use the sawing motion as this will crumble the biscotti. Turn the cut edges on the tray, keep the biscuits close as they won't spread. 
14. Bake it again, for 15 more minutes and then leave to cool on the baking sheet for a few minutes before transferring to a cooling rack.
15. Store in an airtight container.