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!

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.

Step 3

In a separate bowl, mix the sugar, almond milk, oil, and vanilla extract until smooth and fully incorporated.

Step 4

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.

Step 5

Fold in the almonds and any optional add-ins like vegan chocolate chips or dried fruits.

Step 6

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.

Step 7

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).

Step 8

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.

Step 9

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.

Step 10

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

Serving size	(491.3g)

Amount per serving	% Daily Value*
Calories	2175.4

Total Fat 134.6g	0%
Saturated Fat 31.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1117.5mg	0%
Total Carbohydrate 237.9g	0%
Dietary Fiber 19.9g	0%
Total Sugars 202.7g
Protein 26.5g	0%

Vitamin D 22.0IU	0%
Calcium 440.8mg	0%
Iron 7.7mg	0%
Potassium 810.6mg	0%

*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.

Source of Calories

Fat: 53.4%

Protein: 4.7%

Carbs: 41.9%