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    You are in: Home / Recipes / Vegan Almond Biscotti Recipe
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    Vegan Almond Biscotti

    Vegan Almond Biscotti. Photo by kitsch kitchen

    1/6 Photos of Vegan Almond Biscotti

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Bixer's Note:

    I loved biscotti before I became vegan, so I was thrilled when I found this version in "Nonna's Italian Kitchen", a vegan Italian cookbook.

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    Ingredients:

    Yield:

    biscotti

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven the 325°F.
    2. 2
      Lightly oil two cookie sheets.
    3. 3
      Use double layer shiny ones, if you have them.
    4. 4
      If yours are very black, line them with foil.
    5. 5
      In a large bowl, whisk together the flours, baking powder, and salt.
    6. 6
      In a medium bowl, whisk together the sugar, applesauce, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
    7. 7
      Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.
    8. 8
      With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off.
    9. 9
      Place these on the cookie sheets.
    10. 10
      Bake the logs for about 25 minutes.
    11. 11
      Remove the pans and reduce the oven heat to 300°F.
    12. 12
      Cool the logs on a rack for 15 minutes.
    13. 13
      Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
    14. 14
      Place the slices cut side down on the cookie sheets (you can remove the foil, if using).
    15. 15
      Bake 5-10 minutes, or until golden on the bottom.
    16. 16
      Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
    17. 17
      Cool on racks, then store airtight for up to two weeks.

    Ratings & Reviews:

    • on August 19, 2014

      55

      I was pleasantly surprised at how wonderful this recipe was. I thought for sure with the applesauce that they would have some sort of funny texture. But no. The texture was very traditional for biscotti- perfect. The only thing that I did differently was use just 1 cup of toasted, chopped almonds. I found 1 1/2 cups to be too much for the dough to hold together well. 1 cup was perfect. GREAT vegan biscotti recipe!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2011

      A perfect recipe! I needed biscotti (as normal biscuits would not work) because a friend of mine had given me a bottle of Italian liqueur-wine. I made the biscuits to dip in the wine. Absolute heaven!

      I followed the recipes quite closely, except I used less sugar. I didn't have any all purpose flour either, but it worked well with plain flour and baking powder.

      The result was a genuine authentic Italian biscotti. To my mind, a very well developed effective recipe. Why would anyone want to add egg to it (:

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2011

      55

      Awesome recipe! This whips up a lot quicker than the tradition egg biscotti with the same flavor and texture. I used 1 cup sugar 1/2 cup Stevia in the Raw, and I added 1 cup chocolate chips instead of almonds. I will definitely be making this again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)

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    Nutritional Facts for Vegan Almond Biscotti

    Serving Size: 1 (1097 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 97.8
     
    Calories from Fat 28
    29%
    Total Fat 3.2 g
    4%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 74.2 mg
    3%
    Total Carbohydrate 16.0 g
    5%
    Dietary Fiber 1.2 g
    4%
    Sugars 8.2 g
    32%
    Protein 2.1 g
    4%

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