Vegan Biscotti
Perfectly crisp and delightfully dunkable, this Vegan Biscotti recipe is a plant-based take on the classic Italian treat, featuring wholesome ingredients and irresistible flavor. Made with all-purpose flour, cinnamon, crunchy almonds, and the option to include vegan chocolate chips or dried fruits, these twice-baked cookies are both versatile and indulgent. The recipe requires just 15 minutes of prep time and is dairy- and egg-free, making it ideal for those with dietary restrictions. Whether paired with your morning coffee or wrapped up as a thoughtful homemade gift, these biscotti strike the perfect balance of sweetness and spice. Plus, they store beautifully for up to two weeks, ensuring you always have a satisfying snack on hand!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Unsweetened almond milk
- 0.25 cup Neutral oil (e.g., vegetable or grapeseed oil)
- 2 teaspoons Vanilla extract
- 0.75 cup Almonds (whole or roughly chopped)
- 0.5 cup Optional: Vegan chocolate chips or dried fruits
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.
In a separate bowl, mix the sugar, almond milk, oil, and vanilla extract until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients. Stir with a spatula until a dough forms. It may be slightly sticky but should hold together.
Fold in the almonds and any optional add-ins like vegan chocolate chips or dried fruits.
Transfer the dough to the lined baking sheet. Shape it into a log roughly 8-10 inches long, 3-4 inches wide, and about 1 inch thick. Smooth the edges as needed using damp hands.
Bake the log for 25-30 minutes, or until it is firm and lightly golden on top. Remove it from the oven and let it cool for 10 minutes. Lower the oven temperature to 325°F (163°C).
Once the log is cool enough to handle, use a sharp serrated knife to slice it into 1/2-inch thick pieces. Cut straight down to avoid crumbling.
Lay the slices cut-side down on the baking sheet. Bake for 8-10 minutes, then flip the slices and bake for another 8-10 minutes, or until dry and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 412.3 g | 150% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 197.0 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 452 mg | 35% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1168 mg | 25% | |
*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.
