• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

HealthyHappyLife.com logo

  • about
  • RECIPES
  • LIFESTYLE
  • BLOGGING
  • VIDEO
  • SHOP
  • Cookbooks
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lifestyle
  • My Books
  • Videos
  • About
  • holiday
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » recipes » dessert » cookies » Vegan Biscotti

    by Kathy Patalsky · updated: Dec 16, 2020 · published: Nov 16, 2020 · About 6 minutes to read this article. Leave a Comment

    Vegan Biscotti

    Jump to Recipe
    Vegan Biscotti

    I embarked on a new baking project over the weekend. Vegan Biscotti! Sweet and simple, with that alluring almond flavor – a few of them dipped in dark chocolate, with a sprinkling of chopped almonds on top.

    Vegan Biscotti on a platter
    dunking biscotti in coffee

    Biscotti actually translates to cookies in Italian. The process of making biscotti always seemed a bit mysterious to me. How do they make them so lovely and crispy, perfect for dunking and get them to plump up to be dreamy-soft when dunked – especially when dunked in warm liquid like coffee? They couldn’t just be over-baked crispy cookies, right? Nope!

    They are “twice-baked” cookies.

    And after playing in the kitchen a bit (while the little one napped or played with her daddy), I was thrilled to discover how easy these delightful little twice-baked Italian cookies are to make! Bring on the biscotti!

    And yes, this crazy pandemic was the inspiration for these treats… Re: “Second coffee.”

    close up Vegan Biscotti

    The Coffee Cookie

    Coffee anyone? Tea? Latte? I’m guessing that if you are working from home like my family, you have grown extra attached to your daily mug of warmth. Maybe that’s a decaf latte like me or a cappuccino or an herbal tea or even a matcha latte. And another way you might be like me… you have a second round come mid-morning or afternoonish. Yup, “second coffee” is now a thing in our house.

    For me, since I’m still postpartum and breastfeeding, I just kinda have preferred decaf. My husband alternates between caffeinated and decaf. And there is also a lot of herbal tea prepared in the afternoons! Rooibos. Hibiscus. It’s always caffeine-free tea for us.

    almond biscotti and coffee

    For coffee, we use Nespresso. (Amazon link) LOVE! We have a Pixie machine.

    But something was always missing with those second or third warm mugs… a coffee cookie! So Vegan Biscotti popped into my head and I simply had to make some.

    Dunkable Cookies

    These biscotti are totally dunkable! When eaten without dunking, they are still yummy, with a crispy, nutty texture. And when dunked, they get all soft and tender. So good!!

    Vegan Biscotti dunked in coffee
    bite of Vegan Biscotti

    Biscotti Flavors

    The signature mark of biscotti? That distinctive almond flavor. Biscotti recipes usually include both almond extract as well as whole toasted almonds. The almond extract, similar to vanilla extract, gives that bold punch of almond flavor. While the whole almond lend a crisp, nutty texture and more subtle (real) almond flavor.

    What do I mean by real almond flavor?? Well, almond extract doesn’t actually taste like almond in my opinion. But it absolutely has a signature flavor that I love.

    Biscotti, vegan or not, is often dipped in chocolate – though this step is totally optional.

    My Vegan Biscotti Recipe

    I did a simple search online to spot the basic ingredients and method to a biscotti recipe. The recipe I adapted mine from is this one by She Loves Biscotti.

    I simply veganized a biscotti recipe using my own cookie ingredient preferences and know-how. And I usually use less sugar and my own variety of fave ingredients. I also veganized everything of course. Eggs? Easy! I used JUST Egg, but I will be experimenting with silken tofu and a few other egg replacers my next go at this recipe.

    Vegan Biscotti

    Simple Biscotti

    For this recipe, I keep things super simple and basic. This recipe is for an almond flavored biscotti without many unique bells and whistles to the add-ins.

    I did add a pinch of pumpkin pie spice as well as some lemon, but this recipe is pretty perfect for a basic traditional biscotti, gone vegan.

    I cannot wait to play around with some more creative recipes in the future! Vegan Biscotti is really satisfying and fun to make!

    assortment of Biscotti

    Gifting Cookie

    This Vegan Biscotti will be perfect to use as a gifting cookie! Simply make a big batch, stuff a few baggies with the cookies, tie a pretty ribbon on each, and hand them out to all your favorite people during the holidays.

    Other fave gifting recipes of mine: granola and cocoa mix.

    Vegan Biscotti with almonds

    Vegan Biscotti

    Crispy and delightful and tender and soft when dunked, these almond-flavored vegan biscotti are an elegant and timeless treat or anytime snack.
    5 from 5 votes
    click the stars to rate
    Print Pin
    Prep: 10 mins
    Cook: 35 mins
    Cool Time: 10 mins
    Total: 55 mins
    Servings: 20 cookies

    Ingredients

    • 1 cup almonds, raw, unsalted

    Wet:

    • 1 cup coconut sugar
    • 1 tbsp almond extract
    • 1 tsp vanilla extract
    • 1/2 cup vegan egg replacer, JUST Egg used
    • 1/3 cup extra virgin olive oil
    • 1 1/2 Tbsp lemon juice
    • 1/2 tsp lemon zest

    Dry:

    • 1/4 tsp salt
    • 2 tsp baking powder
    • 1/8 tsp pumpkin pie spice, optional
    • 2 1/3 cups all purpose flour

    Toppings:

    • 1 cup chocolate chips, melted – optional
    • 1/4 cup almonds, chopped

    Instructions

    • Warm oven to 350 degrees.
    • Spread your almonds onto a baking sheet. Bake for 5-7 minutes to lightly toast. this helps bring out the almond flavor.
    • Remove almond from the oven and roughly chop. Set aside.
    • In a large mixing bowl, combine the wet ingredients. Then stir in the dry ingredients until a wet dough is achieved. You want it nice and wet, yet just dry enough to delicately handle. It will be sticky, but dry enough to mold into "logs."
    • Scoop half of the bowl of dough onto parchment paper on the baking sheet. Form into a log. The width of the log will determine how long your biscotti are. I did mini biscotti. My log was about three inches wide and 8 inches long. Repeat with the second half of dough.
    • Place your logs in the oven and bake at 350 degrees for 30 minutes.
    • Remove baking sheet from the oven. Allow the logs to cool until the tops are cool to touch and logs sliceable.
    • When logs are cool enough to slice into – cut the pieces of biscotti. Thickness can vary! I did about an inch wide. Continue until both logs are cut into cookies.
    • Arrange the cookies back on the baking sheet.
    • Bake again at 350 degrees for about 10-20 minutes. The longer you bake them, the crispier (and darker) they will get. Do not overbake and dry them out too much! NOTE: They will crisp up as they cool.
    • Optional step: After cookies cool, you have the option of melting chocolate via a double broiler and dipping the biscotti in chocolate. Sprinkle tops with chopped almonds. Coarse sea salt is another nice accent!
    • Store biscotti in a sealed container on the counter for up to a few days. Store for longer periods in the fridge or freezer.

    Equipment

    • baking sheet
    • parchment paper
    • mixing bowl
    • chef's knife
    recipe author: Kathy Patalsky

    nutrition estimate | per serving

    Calories: 159kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 127mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
    baking, Dessert
    American, Italian
    biscotti, chocolate, cookies, vegan
    Did you make this?Snap a pic + tag me! @KathyPatalsky
    biscotti pin
    « Everything “Double Scoop” Cookies
    Mushroom Potato Pot Pie »

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    Super Fudgy Peanut Butter Brownies

    10 Tips for Flying with a Toddler

    Spicy Stovetop Beans

    JUST Egg Omelet

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    newsletter:

    Trending

    my cookbooks

    my cookbooks

    Disqus Latest Comments

    1. Mindy

      Mindy: Could you replace the coconut milk with almond? Thanks.

      Commented on: Coconut Curry Rice Bowl

    2. Adam Edell

      Adam Edell: Thank you so much for being nearly the only single source on…

      Commented on: How to Make Soy Milk

    3. Joe in Texas

      Joe in Texas: I am making this incredible sandwich again tonight--so wonderful!

      Commented on: Preview "Spicy Peanut Tofu Sandwich"

    about kathy

    kathy patalsky

    featured: peach coconut water smoothie

    browse recipes

    Breakfast  |  Entrees  |  Desserts  |  Smoothies  |  Sandwiches  |  Salads  |  Beverages  |  Soups |  Appetizers |  Snacks  |  Sauces  |  Sides   /  Cooking Videos  |  Round-Ups  |  Fan Favorites  |  Holiday  /  All the Recipes

    browse:

    • reviews
    • travel
    • vegan topics
    • people
    • videos
    • beauty
    • wellness
    • Mom Life

    my ttc + baby journey

    Footer

    BROWSE BY:

    Category:

    DATE:

    looking for something?

    contact   |   about   |   kathy’s cookbooks  |  press  |  findingvegan  |  meal plans  |  shop  |  vegan recipe index  |  privacy policy  | start a blog

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy | Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services | Work with me