Almond Biscotti (vegan)
Cookies
What You’ll Need:
🧈 1/2 cup vegan butter, melted and cooled slightly
🍰 3/4 cup cane sugar
🍎 1/2 cup unsweetened applesauce
🌼 1 tsp vanilla extract
🌾 1 3/4 cups unbleached all-purpose flour
🥜 1/2 cup almond flour
🧂 1 1/2 tsp baking powder
🍊 1 tsp orange zest (optional)
🥜 3/4 cup almonds, finely chopped (toasted optional)
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper
- Make the Dough: In a large bowl, whisk together melted vegan butter, sugar, applesauce, vanilla. In a separate bowl, whisk flour, and baking powder. Add dry ingredients to wet and mix until just combined. Fold in the orange zest and almonds.
- First Bake (structure): Divide dough in half and shape into two logs, about 10 inches long 2½ inches wide about ¾ inch tall. Bake at 350°F for 25 minutes. Logs should be golden and set but still slightly soft.
- Cool & Slice: Remove from oven and let logs cool at least 5 minutes. Slice diagonally into ¾-inch pieces using a serrated knife.
- Second Bake (crunch factor): Lay slices cut-side down on the baking sheet and lower oven to 325°F. Bake for 20 minutes flip biscotti bake another 10 minutes.
- For extra crunchy biscotti: Turn oven off leave biscotti inside with the door cracked for 5-10 minutes.
Storage
• Store in an airtight container 3–4 weeks
Tips, Notes & Swaps:
Almond Biscotti (vegan)
Ingredients:
🧈 1/2 cup vegan butter, melted and cooled slightly
🍰 3/4 cup cane sugar
🍎 1/2 cup unsweetened applesauce
🌼 1 tsp vanilla extract
🌾 1 3/4 cups unbleached all-purpose flour
🥜 1/2 cup almond flour
🧂 1 1/2 tsp baking powder
🍊 1 tsp orange zest (optional)
🥜 3/4 cup almonds, finely chopped (toasted optional)
Features:
Instructions:
- Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper
- Make the Dough: In a large bowl, whisk together melted vegan butter, sugar, applesauce, vanilla. In a separate bowl, whisk flour, and baking powder. Add dry ingredients to wet and mix until just combined. Fold in the orange zest and almonds.
- First Bake (structure): Divide dough in half and shape into two logs, about 10 inches long 2½ inches wide about ¾ inch tall. Bake at 350°F for 25 minutes. Logs should be golden and set but still slightly soft.
- Cool & Slice: Remove from oven and let logs cool at least 5 minutes. Slice diagonally into ¾-inch pieces using a serrated knife.
- Second Bake (crunch factor): Lay slices cut-side down on the baking sheet and lower oven to 325°F. Bake for 20 minutes flip biscotti bake another 10 minutes.
- For extra crunchy biscotti: Turn oven off leave biscotti inside with the door cracked for 5-10 minutes.
Storage
• Store in an airtight container 3–4 weeks
