(For all ingredients, please use organic versions if available)
400 grams pastry flour (or all-purpose flour)
4 teaspoons baking powder
¼ teaspoons baking soda
½ teaspoons salt
100 grams organic cane sugar
2 teaspoons vanilla extract
60 milliliters (4 tablespoons) vegetable oil
60 milliliters (4 tablespoons) soymilk
100 grams vegan sour cream (Tofutti)
30 grams pumpkin purée
100 grams dried cranberries
100 grams roasted (or raw) almonds

1. Put into a mixer: the vanilla extract, the pumpkin purée, the vegan sour cream, and the organic cane sugar. Mix them up on low speed.
2. Meanwhile, combine the dry ingredients: the baking soda, salt and then put them into the mixture.
3. Turn the mixer off for a while.
4. Turn on the mixer again on slow speed while add in slowly the soy milk into the wet mixture.
5. When the dough is not sticking to the bowl anymore, add in the dried cranberries and the roasted almond.
6. Let it mix for a while until there isn’t any cranberries and almond left in the bottom of the bowl.
7. When the mixture has a nice consistency, not too wet nor too dry, turn off the mixer and take the mixture out.
8. Put some flour on the table so that the dough doesn’t stick to it.
9. Divide the dough in two equal portions.
10. Roll each portion of the dough into a rectangular shape log with 2 centimeter in height.
11. Prepare the baking pan by putting a parchment paper on the bottom and then spray a bit of cooking oil or vegetable oil on top of it.
12. Put the log onto the paper and make it even on every surface.
13. Put the biscotti into a 350 degrees Fahrenheit oven for 20-25 minutes or until it’s light brown.
14. After about 20-25 minutes, take the biscotti out of the oven and let it sit for 5.
15. Lift the log up by the paper and put them on the cooling rack for about 10-15 minutes.
16. After that, the logs are ready to be sliced into small pieces about 2 centimeters wide.
17. Put the pieces into the oven again for 7-10 minutes at 325 degrees Fahrenheit.
18. The purpose of the second baking is to dry out the biscotti without browning them too much.
19. After 10 minutes, take the biscotti out, flip them over, and bake the other side for about 5 minutes only.
20. Take the biscotti out and place it on the table for cooling.
21. To decorate the biscotti, use melted chocolate or powdered sugar.
22. Just dip in the biscotti into the melted chocolate or just paint on it using a spoon.
23. Let it cool and once the chocolate is hardened, it’s ready to eat.
24. The biscotti can be stored in an air-tight container at room temperature for about 2 weeks or placed it in the freezer for up to 6-8 weeks.
25. Just wrapped the biscotti in foil paper before place it in the freezer.