Almond Biscotti (vegan)

1. Preheat – Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. Make the Dough – In a large bowl, whisk together 113 g (½ cup) melted vegan butter, 150 g (¾ cup) cane sugar, 120 g (½ cup) applesauce, and 4 g (1 tsp) vanilla extract until combined. In a separate bowl, whisk together 210 g (1¾ cups) all-purpose flour, 56 g (½ cup) almond flour, and 6 g (1½ tsp) baking powder. Add dry ingredients to wet and mix until just combined. Fold in orange zest (if using) and 105 g (¾ cup) chopped almonds.
3. First Bake – Divide dough in half and shape into two logs, about 25 cm (10 inches) long, 6 cm (2½ inches) wide, and 2 cm (¾ inch) tall. Place on the baking sheet. Bake for 25 minutes until golden and set but still slightly soft.
4. Cool and Slice – Remove from oven and cool for at least 5 minutes. Using a serrated knife, slice diagonally into 2 cm (¾ inch) pieces.
5. Second Bake – Reduce oven to 165°C (325°F). Lay slices cut-side down on the baking sheet. Bake for 20 minutes, flip, and bake for a further 10 minutes until dry and golden.
6. Optional Final Crisp – For extra crunch, turn the oven off and leave biscotti inside with the door cracked for 5–10 minutes.

Notes:

• The two-bake method is what gives biscotti its signature crunch. The first bake sets the structure; the second dries and crisps the slices.
• Slice the logs while still slightly warm — a serrated knife cuts cleanly without crumbling.

Storage:

• Store in an airtight container at room temperature for 3–4 weeks. Biscotti keeps exceptionally well — the low moisture content acts as a natural preservative.

Swaps:

• Replace almonds with pistachios, hazelnuts, or dried cranberries.
• Swap orange zest for lemon zest for a different citrus note.

Tips:

• Dip biscotti in melted dark chocolate after the second bake for an elegant finish.
• If the dough feels too sticky, refrigerate for 15 minutes before shaping the logs.