|400 g||all-purpose flour|
|½ tsp||baking soda|
|½ tsp||baking powder|
|150 ml||soy milk|
|100 g||cranberries (dried)|
|250 g||gelling sugar|
|40 ml||lemon juice|
Preheat oven to 200°C/ 390°F. Combine flour, sugar, baking soda, baking powder, soy milk, cranberries, pistachios and a pinch of salt in a stand mixer with paddle attachment and process until a dough comes together.
Next, roll the dough into a log. Press the dough tightly together, as it can be quite crumbly due to the cranberries and pistachios.
Transfer the log onto a lined baking tray and bake in a preheated oven at 200°C/ 390°F for approx. 20 - 30 min. until golden. Allow to cool for 30 min.
Meanwhile, peel apples and pears and cut into hazelnut sized pieces.
Bring fruit pieces, gelling sugar, tarragon, and a pinch of salt to a boil. Deglaze with lemon juice and allow to reduce, according to the gelling sugar's package instructions.
Remove the sprig of tarragon and fill the jam into preserving jars, if desired.
Now cut the cooled log into approx. 1 cm thick slices. A serrated bread knife works best here.
Bake the biscotti on a lined baking tray in a preheated oven at 200°C/ 390°F for an additional 8 min. until crispy. Allow to cool for approx. 15 min. before serving with homemade compote.