Vanilla Almond Vegan Biscotti
Perfectly dunk-able, these easy vanilla almond vegan biscotti are crispy, crunchy and hard to resist! And you’ll never guess that there’s no dairy or eggs involved. Whip up this easy homemade treat for yourself or package up as gifts during the holidays.
It’s time to talk holiday baking!
Although, let’s be real. These dreamy vanilla almond vegan biscotti are perfect ANY time of the year.
Crispy, crunchy and oh so dunk-able, you absolutely MUST enjoy them with a steaming mug of coffee, tea or your favorite non dairy milk.
Now, biscotti (or twice baked Italian cookies) have long been one of my favorite treats to whip up during the holiday season. But after having to ditch the dairy, I could no longer use my go-to recipe.
So this year, I decided it was time to veganize it (as I know a lot of you also can’t do eggs). And after much playing around, I found my favorite version which uses coconut oil instead of butter and applesauce in place of the eggs.
Now, to be clear, today’s recipe is for american style biscotti.
Which are not quite as hard as the traditional version. They’re still crisp and light, but you don’t have to worry about breaking your teeth.
So head into the kitchen, turn on your oven and let’s make cookies!
How To Make Vegan Biscotti
Whisk the dry ingredients. First up, we’ll quickly whisk together some flour, baking powder and salt.
Mix the wet ingredients. Then, we’ll mix up some sugar, melted coconut oil, vanilla extract, almond extract and applesauce.
Combine the two. We’ll fold everything together, before adding in plenty of sliced raw almonds.
Press into logs and bake. The dough gets split in half, pressed into logs and then baked for about 25 minutes.
Slice then bake again. After cooling for a few, we’ll slice the logs, balance the pieces on our baking sheet and then pop back in the oven for about 25 to 30 minutes, until crisp and mostly dry.
The hardest part? Waiting for them to cool down (and dry out further!) before enjoying.
Tips & Tricks For These Vanilla Almond Biscotti
- First things first. Be sure to measure out your applesauce in a dry measuring cup. It won’t level off correctly in a liquid one.
- I have not tested it myself, but you could probably substitute about half of the all-purpose flour for whole wheat flour.
- I find it helpful to draw rectangles on my parchment paper before starting – it makes it easier to pat the dough into the correct shape (and the two logs will be equal in size)
- Now, when you’re slicing the logs into the individual biscotti, try as best you can to cut them all to the same size. This allows them to cook evenly during the second bake.
- And about that second bake time – if you bake them for 25 minutes, they’ll have a bit more give in the centers. If you go for the full 30 minutes, they’ll be completely crisp and crunchy throughout. So play around to find what you like best.
How To Store
Let the cookies cool completely, then place in an airtight bag or container. They’ll keep like this for several weeks.
Additional Vegan Desserts You Might Enjoy:
- Vegan Blueberry Cobbler
- Vegan Snowball Cookies
- Dairy Free Hot Chocolate
- Vegan Gingerbread Cake
- Dairy Free Pie Crust
- Chocolate Peanut Butter Thumbprint Cookies
- Dark Chocolate Fruit & Nut Clusters
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ⅔ cup pure cane sugar or granulated sugar
- ⅓ cup melted coconut oil, cooled slightly*
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅓ cup unsweetened applesauce, at room temperature**
- 1 cup sliced raw almonds
- sparkling or coarse sugar, for sprinkling (optional)
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the sugar, oil, vanilla extract, almond extract and applesauce until well combined. Add in the flour mixture in two batches and mix until just incorporated, then fold in the sliced almonds.
- Divide the dough in half and transfer to the prepared baking sheet. Using wet fingers, shape each half into a rectangle that is about 9 inches long, 3 inches wide and ½ inch thick, leaving several inches of space in between the two sections of dough.
- With wet fingers, smooth out the top and sides of each rectangle. If desired, sprinkle the tops with some coarse sugar.
- Bake for 25 minutes, then remove from the oven and let cool for about 10 minutes.
- Meanwhile, reduce the oven temperature to 325ºF.
- After the 10 minutes is up, use a sharp knife to cut the dough crosswise into ¾ inch thick slices. Balance the slices upright on the baking sheet with space in between each.
- Return to the oven and bake for another about 25 to 30 minutes, until the biscotti feel mostly dry and are golden brown. They may feel a bit moist in the centers, but will continue to dry out further as they cool down.
- Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
*Melt the coconut oil first, then measure out the correct amount.
**Please make sure your applesauce is at room temp. If it’s cold, it can cause the coconut oil to harden up (and the dough consistency will be off).
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 115Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 75mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 2g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.