There are tons of amazing vegan cookies, but one cookie has eluded me for years. That is – biscotti. Biscotti, or cantucci, are crispy Italian cookies perfect for dipping. They get their name and signature texture from being twice-baked and allegedly require eggs to bind the dough. Despite being egg-less and requiring no chill time, these cookies hold up perfectly when cut and dipped!
For this recipe, I wanted to stay on the more traditional side and make an almond cookie but biscotti are easily customizable with different fruits, nuts, and flavors. Although traditionally served as an after-dinner cookie with wine, I love dipping biscotti in black coffee or milk tea. These are also the perfect cookies to gift because they travel exceptionally well.
For this vegan Almond Biscotti recipe you’ll need:
- Vegan butter – An integral part of achieving a crisp texture. I prefer Miyoko’s but any vegan butter should work.
- Cane sugar
- Flax egg – A flax egg is made by mixing 1 tablespoon flax meal with 3 tablespoons water and letting it thicken until it’s almost like a gel texture. Use warm water if you want it to thicken faster, otherwise, just stick with room-temperature water.
- Vanilla extract – This helps balance the flavor of the cookie, but for a stronger almond flavor you can substitute this for more almond extract.
- Almond extract
- Non-dairy milk – I use unsweetened soy milk, but any non-dairy milk should work. Keep in mind if you use milk with a strong flavor, like coconut milk, it will change the overall flavor of the cookie.
- All-purpose flour
- Baking powder
- Salt
- Almonds – You can use whole, sliced, or slivered depending on your preferred texture. I use whole because that’s what’s most traditional and it adds more of a crunch.
Notes:
Why should you use room-temperature ingredients for biscotti?
Using room-temperature ingredients for biscotti (and many other baked goods) is best because it helps the cookie come together better and imparts a better texture.
How do you cut biscotti without it crumbling?
To make sure the dough doesn’t crumble when you cut it, ensure it’s completely cool because it’s more fragile when still warm. Using a sharp serrated knife is also key. If you’re doing both of these things and your biscotti is still crumbling, you may be overbaking them during the first bake.
What knife is best for cutting biscotti?
A sharp serrated knife is best for achieving the cleanest cut.
What size biscotti does this recipe make?
This recipe yields smaller biscotti, but if you want bigger cookies you can shape the dough into one wider log instead of making two thinner dough logs.
How should you store biscotti?
Store at room temperature in an airtight container for up to 2 weeks or freeze for up to three months.
Vegan Almond Biscotti
Ingredients
- ½ c vegan butter
- 1 c sugar
- 2 flax eggs *see notes
- 1 tsp vanilla extract
- 2 tsp almond extract
- ½ c unsweetened soy milk
- 3 c all-purpose flour
- 2 tsp baking powder
- pinch of salt
- ½ c almonds
Instructions
- Preheat your oven to 350℉ and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, cream the butter and sugar together until light and fluffy, about 2-5 minutes.
- Whisk in the flax eggs, extracts, and milk until just combined.
- Sift the flour, baking powder, and salt into the bowl and stir until just combined.
- Fold in the almonds then turn out onto a lightly floured surface and briefly knead until the dough comes together.
- Cut the dough into two equal pieces then shape into logs on your baking sheet. Press flat until it’s about 2 in wide and ½ in thick.
- Bake for 30 minutes, until it starts to turn golden brown, then remove from the oven to let cool.
- Once cool, cut diagonally with a serrated knife. You should get 10 cookies per log if you make them 2/3 in thick.
- Return the now-cut pieces to the baking sheet laying cut-side down and bake for 10 minutes at 350℉. After 10 minutes, flip the cookies and bake for an additional 10 minutes.
- Let the cookies cool completely on a wire rack then enjoy!