Vegan almond biscotti stacked on a white plate next to a cup of coffee

Close-up of vegan almond biscotti showing golden crunchy texture and chopped almonds

Golden vegan almond biscotti arranged on parchment paper showing crispy double-baked texture

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Almond Biscotti (Vegan)

Cookies

4 servings

Prep 15 min

Bake 45 min

Total 1 hr

Ingredients:

Wet

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
2 g (1 tsp) orange zest (optional)

Dry

210 g (1¾ cups) all-purpose flour
56 g (½ cup) almond flour
6 g (1½ tsp) baking powder

Mix-ins

105 g (¾ cup) almonds, finely chopped (toasted optional)

Equipments:

Soy-Free

Meal Prep Friendly

Freezer Friendly

Features:

Soy-Free

Meal Prep Friendly

Freezer Friendly

Nutrition:

Servings 1 biscotti Calories 152 Carbohydrates 17.8 g Fat 8.8 g Fiber 1.3 g Protein 2.5 g
‍Monounsaturated 5.3 g Polyunsaturated 1.9 g Saturated 0.8 g Trans 0 g
‍Vitamin A 0 mcg Vitamin C 0 mg Vitamin D 0 mg
‍Calcium 25 mg Iron 1 mg Potassium 80 mg
‍Cholesterol 0 mg Sodium 60 mg Sugar 8 g Vitamin E 2 mg

Make Now

Prep

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.

Common Mistakes, Notes, Storage, Swaps & Tips

Chocolate Dip: Dip biscotti in melted dark chocolate after the second bake for an elegant finish.
Common Mistakes: Don’t slice too early — let logs cool at least 5 minutes or they will crumble. Use a serrated knife with a gentle sawing motion, not a push-down cut.
Nut Swaps: Replace almonds with pistachios, hazelnuts, or dried cranberries.
Orange Zest Swap: Swap orange zest for lemon zest for a different citrus note.
Sticky Dough: If the dough feels too sticky to shape, refrigerate for 15 minutes before forming the logs.
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.
Two-Bake Method: The two-bake process is what gives biscotti its signature crunch. The first bake sets the structure; the second dries and crisps the slices. Don’t skip it.

Why these Ingredients

Vegan butter provides fat and richness that creates a tender, snappable texture after baking. Melting and cooling it slightly before mixing ensures it blends smoothly with the other wet ingredients.

Applesauce is the egg replacer here — it binds the dough, adds moisture, and contributes a subtle sweetness. It keeps the biscotti from being too dry after the double bake without making it cakey.

All-purpose flour gives structure. Biscotti dough is firmer than cookie dough — the higher flour ratio creates the rigid logs that hold their shape for slicing.

Almond flour adds a subtle nuttiness, tenderness, and moisture that balances the dryness of the double bake. It also reinforces the almond flavor throughout.

Baking powder provides a gentle lift during the first bake, giving the logs a light, open crumb that dries out evenly in the second bake.

Chopped almonds are the signature mix-in — they add crunch, texture, and a toasty flavor. Toasting them beforehand deepens their flavor significantly.

Orange zest (optional) adds a bright, aromatic citrus note that is classic in Italian biscotti. It elevates the almond flavor and makes the whole cookie feel more refined.