vegan biscotti

Crispy and delicious, these vegan biscotti with almond are perfect for dunking in your coffee and great to give as a Christmas homemade present.

Vegan Biscotti With Almonds

(125 grams) flour (I mixed spelt and all-purpose flour)

Tbsp (20 grams) unsweetened cocoa powder

½ tsp baking powder

(70 grams) sugar (I used unrefined cane sugar)

½ orange zest

Tbsp water, plus more if needed

Tbsp canola or olive oil

vanilla essence

grams)

Vegan Biscotti with Almonds

Preheat the oven to 350°F  and line a baking tray with baking paper.

Toast the almonds in the preheated oven until fragrant and lightly golden, about 7-8 minutes (the timer helps :) and set aside.

In a bowl, whisk flour, cocoa powder, backing powder, sugar, orange zest until completely combined. 

Make a well in the center of the dry ingredients and add the wet ingredients: water, oil and vanilla essence.

Start stirring in the centre, mixing liquid and dry ingredients until incorporated. The dough is pretty sticky, and you might add an extra touch of water to incorporate the flour.

Add the chopped almonds, mix and make sure they are distribuited evenly, then put the dough together using your hands. You can do it inside the bowl, there&#039;s no need to knead.

Use damp hands and divide the dough into two flat logs, approx 3 inch wide, arrange well apart on the baking tray and flatten slightly. Try to make them as uniform in size and shape as possible.

Bake for 25-30 minutes, until the surface is firm to a gentle pressure. Do not switch the oven off as these will need to be baked again, but reduce the heat to 300°F.

Let them cool slightly on the baking tray for at least 10 minutes, then use a serrated knife and gently slice into 1/2-inch pieces. Be very gentle when slicing, especially where the almonds are as they can crumble easily. 

Place the slices on a baking tray cut side down and return them to the oven for the second bake. Bake for about 10 minutes each side, total 20 minutes.

Amazing, simple vegan biscotti infused with orange zest and roasted almonds. Dip in vegan dark chocolate for a decadent touch. A delicious vegan breakfast, dessert, or snack with your favorite hot beverage!

Orange Almond Biscotti (Vegan)

coconut oil ((melted))

organic cane sugar ((sub coconut sugar

pumpkin puree* ((acts as binder))

tsp vanilla extract

all-purpose flour*

fine cornmeal ((or sub more all-purpose flour))

tsp baking powder

tsp sea salt

orange

vegan dark chocolate ((optional // chopped))

Preheat oven to 350 degrees F (176 C).

Melt coconut oil in a large mixing bowl. Add organic cane sugar and whisk thoroughly to combine.

Add pumpkin puree and vanilla and whisk until completely combined.

Next add flour, cornmeal, baking powder, salt, and orange zest. Stir until combined, but try not to over-mix.

Add almonds and stir once more to evenly disperse.

Use a knife or spatula to divide the dough into two even sections (amount as original recipe is written // adjust if altering batch size). Then using damp hands, form the two portions into long, semi-skinny logs (see photo). Try and make them as uniform in size and shape as possible so they bake evenly.

Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. Be very gentle when slicing, especially where the almonds are as they can crumble easily. I discarded (ate) the very end pieces because they were too small and already quite brown.

Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes), to ensure even baking.

Let cool briefly before enjoying. If dipping in chocolate, add chopped chocolate to a mixing bowl and microwave in 30 second increments until melted, or melt over a double boiler on the stovetop.

Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess.

Place on a parchment-lined baking sheet to dry. To speed setting, pop in the freezer. Otherwise, let dry at room temperature until completely set.

Store covered at room temperature for 3-4 days (I found a large jar is ideal). Will keep well-sealed in the freezer for up to 1 month. Enjoy with hot tea, hot toddies, hot chocolate, ginger lattes, or chai latte!

Crisp biscotti loaded with zesty lemon and fragrant vanilla flavors. The perfect accompaniment to a steamy cup of tea!

Lemon Biscotti with Vanilla, Olive Oil, and Almonds

vanilla bean paste (or vanilla extract)

cane sugar

olive oil

aquafaba*

lemon

all-purpose flour

baking powder

salt

almonds**

Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper. Position your oven rack in the middle of your oven.

Add vanilla bean paste, sugar, olive oil, aquafaba, and lemon zest in a medium bowl. Whisk well to combine. Add your flour, baking powder, and salt, and mix with a wooden spoon. Fold in your almonds.

Divide your dough into two. Form two 1 and 1/2 inch-wide logs on your prepared baking sheet.

Remove the tray from the oven and carefully transfer your logs to a cooling rack. Allow to cool for 15 minutes.

Slice the logs into 1/2 inch-wide slices on a diagonal, then place your biscotti cut side-down back onto the baking sheet.

Bake for 8 minutes, then flip the biscotti and bake for another 8-10 minutes, or until there are no more moist parts visible in the dough.

Carefully move your biscotti to a cooling rack and allow to cool completely (they&#8217;ll crisp up more as they cool). Biscotti are best the day of!

This vegan biscotti tastes exactly like the classic version you know and love. These Italian cookies are twice baked, super easy to make and seriously delicious.

Vegan Biscotti

Vegan Butter ((150 grams))

White Granulated Sugar ((266 grams))

Vanilla Extract

All Purpose Flour ((406 grams))

Tablespoon Baking Powder

Salt

Soy Milk ((120 milliliters)

Slivered Almonds ((65 grams))

Vegan Chocolate Chips ((113 grams))

Vegan Chocolate Chips ((175 grams))

Coconut Oil

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.

Add vegan butter and white granulated sugar to the bowl of your stand mixer and beat together until well combined.

Add vanilla extract and mix in.

In a separate bowl add all purpose flour, baking powder and salt and whisk together.

Add the dry ingredients to the wet and mix in until crumbly.

Add soy milk and mix it in. Get in there with your hands if necessary to form it into a ball of cookie dough.

Add slivered almonds and vegan chocolate chips and mix them in.

Lightly flour your hands and then divide the dough into two equal pieces.

Place them onto a parchment lined baking sheet and use your hands to form them into two separate log shapes. Make sure to space them apart as they will spread in the oven.

Bake for 30 minutes until golden brown.

Allow to cool completely. When cold, slice diagonally with a serrated knife into thick slices (around 1 to 1 1/2 inches thick).

Place the slices evenly on a parchment lined baking sheet and return to the oven to bake at 350°F for 10 minutes.

Use tongs to flip the slices over and then bake for a final 10 minutes. They should be golden brown on both sides.

Let the biscotti cool before dipping in chocolate.

Add the chocolate chips and coconut oil to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted and smooth.

Dip the biscotti slices in the chocolate and then return them to the parchment lined tray for the chocolate to set.

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Top 5 vegan biscotti recipes from across the web

The most viewed vegan biscotti recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Biscotti With Almonds

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Vegan Biscotti

The most viewed vegan biscotti recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine