Vegan Almond Biscotti
These vegan almond biscotti cookies are nutty, sweet, crumbly and entirely egg and dairy-free. They are easy to make and are a great coffee biscuit!
These vegan biscotti cookies need to be baked twice – in a flat log shape and then once more when all the cookies are sliced to get their final crunch and golden color.
These delicious, sweet, crunchy biscuits are a traditional Italian sweet cookie typically paired with a freshly made espresso.
They get their name from their cooking method: Biscotti (the plural for “biscotto”) means “twice cooked” in Italian!
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Key Ingredient Notes
- Whole almonds: these will give the biscuits another layer of crunch and flavor when baked but can also be replaced by any other nut you prefer! A popular choice is pistachio or hazelnut.
- Vegan butter OR margarine (salted preferred): Vegan butter blocks (like Earth Balance or the Flora brand) are better to use rather than spreadable margarine. Most brands are made with added salt, which brings out the flavors of the nuts and the biscotti even more.
- Granulated sugar: use your favorite vegan-friendly sugar (granulated white, cane sugar, golden caster).
Avoid using brown sugar or molasses (which will give the biscuits a dark color) or powdered/icing sugar (resulting in a flat cookie that may burn quickly).
Granulated sugar will add to the crunch of these biscuits and provide an even caramelization of the crust. - Aquafaba (liquid from canned/cooked chickpeas): this is the binding agent that we use to replace eggs. If you are using aquafaba from canned chickpeas, make sure they are unsalted to avoid over-salting the biscuits.
- Almond extract: a little goes a long way. It can be left out, but it adds a luxurious flavor.
- Vanilla extract: extract and essence are perfectly fine, but if you love the vanilla flavor, consider using vanilla beans.
- Baking powder: helps the dough rise in the oven during its first bake, resulting in light and crumbly cookies rather than dense and hard.
Step-by-Step Instructions
- Set a rack in the middle of the oven and preheat to 375°F/190ºC.
- Spread the almonds on a baking tray and toast for 5 to 6 minutes or until slightly darker in color. Cool, roughly chop and set aside.
- Using an electric mixer with a paddle attachment or a handheld mixer, cream the vegan butter and granulated sugar in a large bowl until lighter in color. Scrape the bowl as needed.
- Add the aquafaba, almond extract and vanilla extract and mix until combined.
- Sift the flour, baking powder and salt into a separate bowl.
- Add the sifted ingredients to the wet ingredients. Gently mix with a spatula or wooden spoon until most of the floury bits are moistened. Be sure to scrape the bowl as needed.
- Fold in the chopped almonds with a silicone spatula.
- Cover the dough with cling film and rest in the fridge for 30 minutes to make the dough firmer and easier to shape.
Bake the cookies:
- Preheat the oven to 350°F/180°C.
- Lightly flour a clean work surface and place the dough on top. Shape the dough into a 10” x 4” x 1” log and put it on a baking tray lined with parchment paper or a silicone baking mat.
- Bake for 20-25 minutes or until pale brown. Remove the tray and cool the biscotti for 10 minutes.
- Place it on a cutting board and slice diagonally with a sharp chef’s knife or serrated-edge knife, about 1 inch thick.
- Place the cookies cut-side down on the baking tray and return to the oven for 30 minutes or until crisp. Flip them halfway through the cooking time.
- Cool and enjoy!
Key Tips
Sift the dry ingredients together: this aerates the flour and makes sure there are no lumps, which would make the biscotti doughy and too dense.
Cream the butter and sugar until airy: this will add another layer of lightness to these cookies, increasing the chances for a crumbly and crisp cookie.
Do not over-mix the dough: once the dry ingredients go into the butter and sugar mix, it is important to be gentle and avoid over-mixing, resulting in tough cookies. Over-mixing will eliminate all the air whipped into the butter or incorporated into the dry ingredients after the sifting process. Only mix until combined, nothing more.
Get creative: feel free to switch up the nuts and add in any extra spices like cinnamon or cacao for a personalized twist! You can also dip the baked and cooled cookies in melted vegan chocolate.
Storage Suggestions
Always store the cookies in an airtight container at room temperature for up to 2 weeks. Keeping them in the fridge will make them soft and soggy.
To freeze, place the baked and cooled cookies in a ziplock freezer bag and keep them in the freezer for up to 6 months.
Refresh the biscotti by baking them at 350ºF/180ºC for 5-10 minutes.
Frequently Asked Questions
Can I substitute baking powder for baking soda?
It is not recommended to replace the baking powder with baking soda. Baking powder is the leavening agent in this recipe and allows the biscuits to rise and become light.
If you cannot find baking powder, replace the all-purpose four with self-raising flour, which already has baking powder mixed in.
Can I substitute the almonds for other nuts?
Yes, of course! Feel free to replace, in equal amounts, with any nut of choice.
Can I freeze vegan biscotti?
Yes! Baked vegan biscotti can be frozen: make sure they are cooled after baking, place them in a freezer-safe ziplock bag and store them in the freezer for up to 6 months. To reheat, bake in the oven at 350ºF/180ºC for 5-10 minutes until warmed through. Allow the biscotti to cool fully before serving.
More Cookie Recipes with Nuts
- Vegan White Chocolate Macadamia Nut Cookies
- Vegan Carrot Cake Cookies
- Vegan Almond Flour Cookies
- Vegan Pecan Sandies
- Vegan Fruitcake Cookies
Vegan Almond Biscotti
Equipment
- Stand or Hand Mixer
- 18-by-13 inch half sheet pan
- non-stick baking mat or parchment paper
- Mixing bowls
- Sifter
- Silicone Spatula
- cling film
Ingredients
- ½ cup (100 g) whole almonds
- ⅓ cup (75 g) vegan butter or margarine, not unsalted, softened but still cool
- ⅓ cup (70 g) granulated cane sugar
- 4 tablespoons aquafaba, liquid from cooked chickpea
- ½ teaspoon almond extract
- 2 teaspoon vanilla extract
- 1¼ cup (150 g) unbleached all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ⅛ teaspoon salt
Instructions
Toast the nuts:
- Set a rack in the middle of the oven and preheat to 375°F/190°C.
- Spread the almonds on a baking tray and toast for 5 to 6 minutes or until slightly darker in color. Cool, roughly chop and set aside.½ cup (100 g) whole almonds
Make the dough:
- Cream the vegan butter and granulated sugar in a large bowl until lighter in color. Scrape the bowl as needed.⅓ cup (75 g) vegan butter or margarine ,⅓ cup (70 g) granulated cane sugar
- Add the aquafaba, almond extract and vanilla extract and mix until combined.4 tablespoons aquafaba ,½ teaspoon almond extract ,2 teaspoon vanilla extract
- Sift the flour, baking powder and salt into a separate bowl.1¼ cup (150 g) unbleached all-purpose flour ,½ teaspoon baking powder ,⅛ teaspoon salt
- Add the sifted ingredients to the wet ingredients. Mix until most of the floury bits are moistened. Be sure to scrape the bowl as needed.
- Fold in the chopped almonds with a silicone spatula.½ cup (100 g) whole almonds
- Cover the dough with cling film and rest in the fridge for 30 minutes to make the dough firmer and easier to shape.
Bake the cookies:
- Preheat the oven to 350°F/180°C.
- Lightly flour a clean work surface and place the dough on top. Shape the dough into a 10” x 4” x 1” log and place it on a baking tray lined with parchment paper or a silicone baking mat.
- Bake for 20-25 minutes or until pale brown in color. Remove the tray and cool the biscotti for 10 minutes.
- Place it on a cutting board and slice diagonally with a sharp chef’s knife or serrated-edge knife. About twelve 1-inch thick slices.
- Place the cookies cut-side down on the baking tray and return to the oven for 30 minutes or until crisp. Flip them halfway through the cooking time.
- Cool and enjoy!
Notes
- Aquafaba substitute: 2 tbsp flaxseed mixed with 6 tablespoons water. Allow the mixer to thicken for about 10 minutes before using.
- Do not over-mix the dough, or the resulting cookies may have a hard texture. Only mix until combined.
- Always store in an airtight container at room temperature for up to 2 weeks. Storing them in the fridge can make them soft and soggy.
- Biscotti can be frozen: place the baked and cooled cookies in a ziplock freezer bag and keep them in the freezer for up to 6 months.
- Refresh the cookies by baking them at 350ºF/180ºC for 5-10 minutes.
I love your recipes! Can I use flax seed eggs instead of aquafaba? My husband is allergic to chickpeas. Thanks!
Thanks Jeannie! Yes, flaxseed should work fine. Use 2 flax eggs: 2 tbsp ground flaxseeds with 6 tbsp water.