This crunchy nutty Vegan Biscotti is made with sliced almonds, vanilla, and coconut oil, ready in 60 minutes. Slicing the warm baked log reveals beautiful cross-sections of almonds just before they get twice-baked to a firm snap. I always keep a jar of these on my kitchen counter for morning coffee.

Why This Classic Works

I used to think removing eggs would make the dough crumble into dust. Instead, the combination of almond milk and melted coconut oil creates the perfect dense binder. Taking the time to let the log cool slightly before slicing is the real trick here.

This egg-free version stays true to the traditional texture. The double bake draws out all the moisture so they last for weeks in the pantry. It is incredibly satisfying to hear that sharp crunch when you take a bite.

Vegan Biscotti Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup melted coconut oil
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup whole almonds, roughly chopped

How To Make Vegan Biscotti

Mix Dry Ingredients: Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
Add Wet Ingredients: Stir in the melted coconut oil, almond milk, vanilla extract, and almond extract until a crumbly dough begins to form.
Fold In Almonds: Use your hands to knead the chopped almonds into the dough until it holds together in a ball.
Shape The Log: Transfer the dough to a parchment-lined baking sheet and press it into a 10-inch by 3-inch rectangle.
First Bake: Bake at 350°F (175°C) for 25 minutes until the top is golden brown and firm to the touch.
Slice And Second Bake: Cool the log for 10 minutes, slice into half-inch strips with a serrated knife, lay them flat, and bake 20 more minutes.

Recipe Tips

Use a serrated knife: A sharp bread knife saws through the tough almonds without crumbling the delicate cookie.
Do not skip the cool down: Slicing the log while it is piping hot will cause the center to fall apart.
Pack the dough tightly: Press the log firmly when shaping it to eliminate air pockets for clean slices.

What To Serve With Vegan Biscotti

Dip these hard cookies into a hot cup of espresso or a frothy oat milk latte. They also pair exceptionally well with a sweet dessert wine like Vin Santo for a classic after-dinner treat.

How To Store

Keep the fully cooled cookies in an airtight container at room temperature for up to two weeks. You can also freeze the baked slices for up to three months and thaw them directly on the counter.

FAQs

Can I use a different nut?

Yes, pistachios, walnuts, or pecans work just as well as almonds. Just make sure to roughly chop them before folding them into the dough.

Why did my log crumble when slicing?

You likely sliced it too soon while it was too hot, or you used a dull knife. Let it rest for at least 10 minutes and use a gentle sawing motion.

Can I make this gluten-free?

You can substitute a 1-to-1 gluten-free flour blend that contains xanthan gum. The texture might be slightly more sandy, but it will still crunch nicely.

Do I have to bake them twice?

Yes, the second bake draws out the internal moisture. This is what creates the traditional hard texture required for dunking.

Nutrition

Calories: 120 kcal
Total Fat: 6 g
Saturated Fat: 4 g
Cholesterol: 0 mg
Sodium: 65 mg
Total Carbohydrate: 15 g
Protein: 2 g

Vegan Biscotti

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Crunchy nutty Vegan Biscotti made with toasted almonds and vanilla, ready in 60 minutes for your morning coffee. This simple egg-free dough requires just a few pantry staples and creates a firm, satisfying cookie that holds up perfectly to dunking.

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup melted coconut oil
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup whole almonds, roughly chopped

Directions

Mix Dry Ingredients: Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
Add Wet Ingredients: Stir in the melted coconut oil, almond milk, vanilla extract, and almond extract until a crumbly dough begins to form.
Fold In Almonds: Use your hands to knead the chopped almonds into the dough until it holds together in a ball.
Shape The Log: Transfer the dough to a parchment-lined baking sheet and press it into a 10-inch by 3-inch rectangle.
First Bake: Bake at 350°F (175°C) for 25 minutes until the top is golden brown and firm to the touch.
Slice And Second Bake: Cool the log for 10 minutes, slice into half-inch strips with a serrated knife, lay them flat, and bake 20 more minutes.