Almond Biscotti (Vegan)
Ingredients:
- 113 g (½ cup) vegan butter
- 150 g (¾ cup) cane sugar
- 120 g (½ cup) unsweetened applesauce
- 4 g (1 tsp) vanilla extract
- 2 g (1 tsp) orange zest
- 210 g (1¾ cups) all-purpose flour
- 56 g (½ cup) almond flour
- 6 g (1½ tsp) baking powder
- 105 g (¾ cup) almonds
Equipments:
- Baking sheet
- Parchment paper
- Large mixing bowl
- Serrated knife (for slicing logs)
- Wire cooling rack
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
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Let the baked log rest for the full 10 minutes before slicing, but slice while it's still warm, not fully cooled — warm biscotti dough slices cleanly, while a fully cooled log tends to crumble.
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.
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.
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.
Almond Biscotti (Vegan)
Ingredients:
- 113 g (½ cup) vegan butter
- 150 g (¾ cup) cane sugar
- 120 g (½ cup) unsweetened applesauce
- 4 g (1 tsp) vanilla extract
- 2 g (1 tsp) orange zest
- 210 g (1¾ cups) all-purpose flour
- 56 g (½ cup) almond flour
- 6 g (1½ tsp) baking powder
- 105 g (¾ cup) almonds
Equipments:
- Baking sheet
- Parchment paper
- Large mixing bowl
- Serrated knife (for slicing logs)
- Wire cooling rack
Features:
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.
Prep:
Let the baked log rest for the full 10 minutes before slicing, but slice while it's still warm, not fully cooled — warm biscotti dough slices cleanly, while a fully cooled log tends to crumble.
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.
