Vegan Almond Biscotti

These vegan biscotti cookies are nutty, sweet, crumbly and entirely egg and dairy-free. They are easy to make and are a great coffee biscuit!

Course Dessert, Snack

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 45

Cook Time 55

Total Time 1 40

Servings Cookies

Calories 150

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 whole almonds

Cream the vegan butter and granulated sugar in a large bowl until lighter in color. Scrape the bowl as needed.
⅓ cup vegan butter or margarine, ⅓ cup 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 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 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.

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!

Aquafaba substitute: 2 tbsp flaxseed mixed with 6 tablespoons water. Allow the mixer to thicken for about 10 minutes before using.

Pro Tip:

Do not over-mix the dough, or the resulting cookies may have a hard texture. Only mix until combined.

Storage Instructions:

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.