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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.
Prep Time10 mins
Cook Time35 mins
Cool Time10 mins
Total Time55 mins
Servings: 20 cookies
Author: Kathy Patalsky


  • baking sheet
  • parchment paper
  • mixing bowl
  • chef's knife


  • 1 cup almonds raw, unsalted


  • 1 cup coconut sugar
  • 1 tablespoon almond extract
  • 1 teaspoon vanilla extract
  • ½ cup vegan egg replacer JUST Egg used
  • cup extra virgin olive oil
  • 1 ½ tablespoon lemon juice
  • ½ teaspoon lemon zest


  • ¼ teaspoon salt
  • 2 teaspoon baking powder
  • teaspoon pumpkin pie spice optional
  • 2 ⅓ cups all purpose flour


  • 1 cup chocolate chips melted - optional
  • ¼ cup almonds chopped


  • 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.

Nutrition Estimate

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