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Almond Biscotti (Vegan)
Cookies
Ingredients:
- 113 g (½ cup) vegan butter, melted and cooled slightly
- 150 g (¾ cup) cane sugar
- 120 g (½ cup) unsweetened applesauce
- 4 g (1 tsp) vanilla extract
- 210 g (1¾ cups) all-purpose flour
- 56 g (½ cup) almond flour
- 6 g (1½ tsp) baking powder
- 2 g (1 tsp) orange zest (optional)
- 105 g (¾ cup) almonds, finely chopped (toasted optional)
Equipments:
- Baking sheet lined with parchment paper
- Large mixing bowl
- Serrated knife (for slicing logs)
- Wire cooling rack
Soy-Free
Meal Prep Friendly
Freezer Friendly
Features:
Soy-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Instructions:
- Preheat
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper. - Make the Dough
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. 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 to wet and mix until just combined. Fold in orange zest (if using) and 105 g (¾ cup) chopped almonds. - First Bake
Shape into two logs about 25 cm (10 inches) long. Bake for 25 minutes until golden and set but still slightly soft. - Cool and Slice
Cool for at least 5 minutes, then slice diagonally into 2 cm (¾ inch) pieces. - Second Bake
Reduce oven to 165°C (325°F). Lay slices cut-side down. Bake for 20 minutes, flip, and bake for a further 10 minutes until dry and golden.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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.
Almond Biscotti (Vegan)
14-16 Pieces
Prep 15 min
Bake 45 min
Ingredients:
- 113 g (½ cup) vegan butter, melted and cooled slightly
- 150 g (¾ cup) cane sugar
- 120 g (½ cup) unsweetened applesauce
- 4 g (1 tsp) vanilla extract
- 210 g (1¾ cups) all-purpose flour
- 56 g (½ cup) almond flour
- 6 g (1½ tsp) baking powder
- 2 g (1 tsp) orange zest (optional)
- 105 g (¾ cup) almonds, finely chopped (toasted optional)
Features:
Soy-Free
Meal Prep Friendly
Freezer Friendly
Instructions:
- Preheat
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper. - Make the Dough
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. 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 to wet and mix until just combined. Fold in orange zest (if using) and 105 g (¾ cup) chopped almonds. - First Bake
Shape into two logs about 25 cm (10 inches) long. Bake for 25 minutes until golden and set but still slightly soft. - Cool and Slice
Cool for at least 5 minutes, then slice diagonally into 2 cm (¾ inch) pieces. - Second Bake
Reduce oven to 165°C (325°F). Lay slices cut-side down. Bake for 20 minutes, flip, and bake for a further 10 minutes until dry and golden.
