Easy Vegan Almond Biscotti (Twice-Baked)
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Cook50 min
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Total65 min
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Servings24
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Because biscotti are twice-baked, you’ll get that perfect combination of a crispy exterior with a slightly chewy center that makes them ideal for dunking in coffee or tea. The first bake sets the structure of your logs, while the second bake – after slicing – removes moisture from each slice, creating that signature crunch. I adjust the oil amount depending on my texture preference: one tablespoon gives me harder biscotti, while two to three tablespoons yields a softer bite. The key is rotating each slice halfway through the second bake so both sides turn golden and crispy evenly.
Easy Vegan Almond Biscotti
This vegan almond biscotti recipe combines wholesome flours, natural sweeteners, and plant-based ingredients to create a crispy, twice-baked Italian cookie that’s perfect for dunking in coffee or tea. The use of applesauce as a binder replaces eggs while vegetable oil adds moisture, making these biscotti completely animal-free without sacrificing texture or flavor.
Ingredients:
Easy Vegan Almond Biscotti (Twice-Baked)
by veganpreps.com
Ingredients
- 1 1/2 cups (185 g) whole wheat pastry flour
- 1 1/2 cups (190 g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (300 g) unbleached cane sugar
- 3/4 cup (185 g) smooth unsweetened applesauce
- 1-3 tablespoons vegetable oil (1 tbsp for crispier; 3 tbsp for softer)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups (215 g) almonds, toasted and roughly chopped
Instructions
- 1Preheat oven to 165°C (325°F). Line two large baking sheets (45 cm x 30 cm / 18×12-inch) with parchment paper.
- 2Whisk together both flours, baking powder, and salt in a large bowl. In a separate bowl, stir together sugar, applesauce, oil, vanilla extract, and almond extract until smooth. Pour wet into dry and stir until a stiff dough forms. Fold in toasted almonds.
- 3Divide dough in half. On a lightly floured surface, shape each half into a log approximately 30 cm (12 inches) long and 6 cm (2.5 inches) wide. Place the logs well apart on one prepared baking sheet and flatten slightly to about 2 cm (3/4 inch) thick.
- 4Bake for 25-30 minutes at 165°C (325°F) until the logs are set, lightly golden, and a toothpick comes out clean. Remove and cool on the pan for 15 minutes. Reduce oven to 150°C (300°F).
- 5Using a sharp serrated knife, cut each log on a slight diagonal into slices about 1.5 cm (5/8 inch) thick. Lay slices cut-side down on both baking sheets. Bake at 150°C (300°F) for 10 minutes, flip each slice, and bake another 10 minutes until dry and lightly golden on both sides.
- 6Cool completely on a wire rack — they crisp up further as they cool. Store in an airtight container at room temperature for up to 2 weeks.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
I always make sure the applesauce is unsweetened so I can control how sweet these turn out. The amount of vegetable oil really depends on what texture you’re going for – use 1 tablespoon if you want a harder, more traditional biscotti or bump it up to 2-3 tablespoons for something softer. I always toast and chop the almonds myself instead of buying pre-roasted ones. That way you get to pick how dark you want them and they’ll taste way fresher in your finished cookies.
Prepare Cookie Sheets First
Begin by preheating your oven to 325°F. While the oven heats, prepare two cookie sheets by lightly oiling them. If you have double layer shiny cookie sheets available, use those, as they conduct heat more evenly and help prevent the biscotti from browning too quickly on the bottom. If your cookie sheets are very dark or black, line them with foil to further protect the biscotti from over-browning during the initial baking phase.
Having your cookie sheets ready before you begin mixing the dough means you can work smoothly once your ingredients are combined. The preparation takes only a few minutes but makes a real difference in the final texture and appearance of your vegan almond biscotti. While nonstick baking pans* aren’t necessary for biscotti, they can similarly help prevent over-browning and make cleanup easier after baking.
Swap Applesauce for Mashed Banana
While applesauce works well in this recipe, you can easily swap it for mashed banana if that’s what you have on hand. Use the same amount – about three-quarters cup – and mash it until completely smooth so it blends evenly with your other ingredients. Banana adds natural sweetness and moisture, which means your biscotti will have a slightly softer, more tender crumb. The flavor shifts subtly toward a nuttier taste that pairs wonderfully with almonds. Keep everything else the same, and you’ll get fantastic results. This substitution works because both ingredients provide similar moisture and binding properties your dough needs.
Dip in Melted Vegan Chocolate
For a nice finishing touch that makes your homemade biscotti look fancy, you can dip the cooled cookies in melted vegan chocolate. Dark or semi-sweet vegan chocolate tastes great with the nutty flavor. Melt your chocolate in a double boiler or microwave in short bursts, stirring between intervals to stop it from burning. Hold each biscotti by one end and dip it halfway into the melted chocolate, then place it on parchment paper to set. The chocolate coating adds richness and makes these cookies feel more special for gift-giving or serving at gatherings.
Final Thoughts
Once you’ve mastered these vegan almond biscotti, you’ll find that they’re a rewarding homemade treat that actually gets better with time as the flavors settle and deepen. Store them in an airtight container, and they’ll stay fresh for up to two weeks – though they rarely last that long. The twice-baking process creates that signature crispy texture that makes them perfect for dunking in coffee or tea. You’ve now got a reliable recipe that’s naturally plant-based, customizable for texture preference, and impressive enough to gift to friends. These biscotti show that vegan baking doesn’t require giving up anything on taste or satisfaction.
