Vegan Almond Biscotti
Crispy, nutty, and delightfully dunkable, these Vegan Almond Biscotti are the perfect home-baked treat for your coffee or tea break. Made with wholesome ingredients like almond milk, whole raw almonds, and fragrant almond extract, this dairy- and egg-free recipe delivers all the crunch and flavor of traditional biscotti without animal products. The two-step baking process creates that signature crisp texture, while a hint of vanilla and optional slivered almond garnish adds an elegant finishing touch. Easy to prepare in just over an hour, this Italian-inspired delight makes 16 servings—perfect for sharing or stocking your cookie jar. Whether you're hosting a vegan-friendly brunch or simply craving a sophisticated snack, these biscotti are sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.33 cup Almond milk (unsweetened)
- 0.25 cup Neutral oil (e.g., canola, sunflower)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1 cup Whole raw almonds
- 0.25 cup Slivered almonds (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
In a medium bowl, combine the almond milk, neutral oil, vanilla extract, and almond extract. Mix until fully incorporated.
Pour the wet ingredients into the dry ingredients and mix until a dough begins to form. The dough will be slightly sticky.
Fold in the whole raw almonds, ensuring they are evenly distributed throughout the dough.
Lightly flour a clean surface and your hands. Transfer the dough onto the surface and shape it into a flat log approximately 12 inches long and 4 inches wide.
Transfer the log to the prepared baking sheet. Bake for 25-30 minutes, or until the log is firm and slightly golden.
Remove the log from the oven and let it cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Once the log is cool enough to handle, use a serrated knife to slice it diagonally into 1/2-inch-thick slices.
Place the slices cut-side down onto the baking sheet. Return them to the oven and bake for 10 minutes.
Flip the biscotti onto the other cut side and bake for an additional 10 minutes, or until crisp and golden on both sides.
Allow the biscotti to cool completely on a wire rack before serving. If desired, garnish with slivered almonds.
Nutrition Facts
Calories |
2853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1566 mg | 68% | |
| Total Carbohydrate | 371.9 g | 135% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 157.0 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 558 mg | 43% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
