Vegan Cranberry and Pistachio Biscotti (παξιμάδια )


Unsweetened and vegan friendly Cranberry and Pistachio Paximadia

Fruity olive oil are paired with earthy pistachios along with the sweet tart flavour of the cranberries they make a perfect pairing to this Greek version of Biscotti.


Biscotti due to being double baked sometimes can be hard to be eaten on their own. These have the right amount of crunchiness and snap so they are versatile enough to be dunked into hot tea or coffee, but are not too hard to be eaten on their own .

Paximadia are not as hard as biscotti which means you don’t need a dentist appointment after you eat these little beauties. ( Don’t laugh I know for a fact this has happened ). Most of the time I keep them in a sealed jar next to my coffee machine and tea kettle. Which means I’m never caught off guard when someone pops over.

The freshly squeezed juice of approximately two oranges is used as the natural sweetener for this recipe as well as the cranberries being sweet yet tart.

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Makes 20-30 παξιμαδια or biscotti


100g Olive Oil

100g freshly squeezed Orange Juice

320g plain flour

1 + 1/4 tbspn baking powder

1/4 tspn bicarbonate of soda

1 tbspn vanilla

1/4 cup raw pistachios

1/4 cup cranberries


Your olive oil and orange juice will always be 1:1 ratio. Follow this general rule of thumb when making paximadia.

In a large bowl mix the wet ingredients and stir.

Sift flour, baking powder, and bicarbonate together. As you stir slowly add flour mixture. When it is too thick you will need to use your hands. To mix in all the flour. Don’t over-knead.

Add your pistachios and dried fruit. Maybe half the quantity first. See if you would like to add the rest before mixing through the remainder.


Roll into a log, then with a knife make slices but dont slice all the way down. Your cuts should be slightly diagonal and approximately 1.5 cm apart. If they are too close together you will find they will be difficult to cut when cooked without crumbling.

Place onto a greased traw and bake in a fan forced oven at 170 degree Certificate for 40 minutes. I usually steal a corner piece and try it before deciding whether I’d like to bake the cookie more bear in mind they are double baked biscuits.

Turn oven off, allow the biscotti to cool. Then slice on the perforation you made earlier. Place them back on the baking tray preferbly standing. So that they bake on both sides.

Bake again but this time in a moderately slow oven (100 degree Celcius ) for 20 minutes .

Allow to cool before drizzling with chocolate if you decide to drizzle them with chocolate. This step is purely optional.


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20 Comments Add yours

  1. What a wonderful recipe and picture!

  2. foodzesty says:

    Oraio pali EGRAPSES hahahahaha!!! If you remember the saying …but it is a great recipe Marina…tha to epixeiriso mia mera 🙂

    1. Υιασου τον οδοντίατρο; Αληθεια είναι ..αυτά τα ιταλικά μπισκότα έχουν σπάσει δόντια!! Σε οδοντίατριο δουλεύω 😁

      1. foodzesty says:

        Eimai sigouri oti auto exei ginei…:) But your recipe is just devine!!! 🙂

      2. Thank you 😙😙💓💓

  3. A. JoAnn says:

    A perfect recipe – thank you!

    1. Your welcome. Hope you try them 🙏🙂

  4. This looks so good! I love olive oil in cookies. 🙂

  5. chefkreso says:

    Love the addition of pistachios and orange juice, works really well in this recipe 🙂

  6. Megala says:

    Beautiful biscotti !

  7. mistimaan says:

    Lovely recipe 🙂

    1. Thank you so much miatimaan

  8. nancyc says:

    Sounds so yummy! 🙂

  9. gfhappy says:

    Τέλεια τα μπισκοτα! Θα δοκιμάσω να τα κάνω gluten free 😉😘

    1. Οκ πρόσεξε να μην γίνουν πολλή σκληρά με το gluten free αλεύρι

  10. govegoblog says:

    Tasty!! Thanks for sharing this 🙂 we also have some nice ideas on our blog for vegan and food lovers 🙂

  11. Brittsworld says:

    These look and sound so yummy!! And pretty simple too! I am always looking for new vegan recipes and this one looks delicious 😍 Cant wait to try it 😊

    1. Thank you. Let me know how you go.

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