Vegan almond biscotti

Name: Vegan almond biscotti
Prep time: 1 hour 5 minutes (plus cooling time)
Yield: 14
Ingredients: 2 cups all-purpose flour; 0.75 cup sugar; 1.5 teaspoons baking powder; 0.25 teaspoon salt; 0.5 cup (1 stick) vegan butter, softened; 0.25 cup unsweetened plant-based milk, plus more as needed; 1 teaspoon vanilla extract; 0.5 teaspoon almond extract; 0.75 cup whole almonds, roughly chopped; 0.5 cup dairy-free dark chocolate chips; 0.5 teaspoon coconut oil; unsweetened coconut flakes, for topping

There’s nothing quite like a crisp biscotti dunked into a hot cup of coffee. These vegan almond biscotti are crunchy, lightly sweet, and flavored with vanilla and almond extracts, with chopped almonds in every bite. Dip them in dark chocolate and add a sprinkle of coconut for an extra-special holiday treat.

They’re made without eggs or dairy, and they’re easier to make than they look. There’s no chilling or rolling. Just shape the dough into two logs, bake, slice, and bake the slices again until they’re golden and crisp. That second bake is what gives biscotti their signature crunch, and it helps them stay fresh for up to 2 weeks.

That makes them perfect for holiday cookie boxes, homemade gifts, and your own coffee breaks all season long. Stack them in a jar or tin, or tie a few together with baker’s twine for an easy gift.

Preparation Time: 1 hour 5 minutes (plus cooling time)

Print the recipe

Ingredients

SERVINGS:

Calories: 240 Protein: 3 g

Biscotti

2 cups all-purpose flour
0.75 cup sugar
1.5 teaspoons baking powder
0.25 teaspoon salt
0.5 cup (1 stick) vegan butter, softened
0.25 cup unsweetened plant-based milk, plus more as needed
1 teaspoon vanilla extract
0.5 teaspoon almond extract
0.75 cup whole almonds, roughly chopped

Chocolate dip (optional)

0.5 cup dairy-free dark chocolate chips
0.5 teaspoon coconut oil
unsweetened coconut flakes, for topping

Preparation

Prep. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
Make the dough. In a stand mixer or a large bowl with a hand mixer, beat the vegan butter and sugar until creamy. Beat in the plant-based milk, vanilla, and almond extract. Add the flour mixture and mix on low speed until a soft dough forms. You can also stir it with a spatula and knead it by hand in the bowl. Fold in the almonds. If the dough is crumbly, add more plant-based milk, 1 tablespoon at a time.
Shape the logs. Divide the dough in half. On the baking sheet, shape each half into a log about 10 inches long, 3 inches wide, and ¾ inch tall, leaving space between them.
First bake. Bake for 25 to 30 minutes, until firm and lightly golden. Remove from the oven and lower the temperature to 325°F. Let the logs cool on the baking sheet for 15 to 20 minutes, until you can handle them.
Slice. Using a serrated knife, cut each log on a slight diagonal into ¾-inch slices.
Second bake. Lay the slices cut side down on the same baking sheet. Bake for about 12 minutes, then gently flip them with tongs and bake for another 10 to 12 minutes, until golden and dry on both sides. Let cool completely on a wire rack. They’ll crisp up as they cool.
Dip in chocolate (optional). Melt the chocolate chips with the coconut oil in the microwave in 20-second intervals, stirring between each, until smooth. Pour into a small cup or mug so it’s deep enough for dipping. Dip one end of each biscotti, or drizzle the chocolate over the top with a spoon. Sprinkle with coconut flakes, if using. Place on parchment paper and let set for about 30 minutes.

A hand dunking a vegan almond biscotti into a foamy latte, next to a green plate of chocolate-drizzled biscotti.

Tips

Mix just until combined: The dough should feel soft, like play dough, and hold together when you press it. Overmixing makes the biscotti tough.
Chop the almonds roughly: Whole almonds make the logs hard to slice, and very small pieces disappear into the dough. Don’t add extra nuts, since too many can keep the dough from holding together.
Shape even logs: Wet your hands slightly to smooth the logs. Even logs bake evenly and give you slices that are all the same size.
Slice at the right time: Let the logs cool for 15 to 20 minutes before cutting. If you slice them hot, they crumble, and if you wait too long, they get hard to cut. Use a serrated knife and a gentle sawing motion.
Flip them gently: The slices are still soft and fragile during the second bake, so turn them carefully with tongs.
Bake longer for extra crunch: For very crisp biscotti, add a few more minutes to the second bake. If your biscotti turn out soft, return them to the oven for a few more minutes.
Let them cool completely: Biscotti finish crisping as they cool, so store them only once they’re at room temperature.
Cranberry pistachio: Replace the almonds with ½ cup shelled pistachios and ½ cup dried cranberries for a festive red and green cookie.
Chocolate chip: Fold in ½ cup dairy-free mini chocolate chips with the almonds.
Orange almond: Add 1 teaspoon orange zest to the dough.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Freezing: Freeze for up to 3 months, and thaw at room temperature.
Gifting: Stack the biscotti in a jar or tin, or wrap a few in a cellophane bag tied with ribbon. They travel well and stay crisp, so you can make them ahead of the holidays.