Vegan Almond Biscotti

READY IN: 1hr 15mins
Recipe by Bixer

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.

Top Review by Christine A.

Prior to going Vegan, I have made my family biscotti recipes for over 40 years....traditional using eggs, butter, etc. Friends loved them so much they thought I should start a business! Well, this recipe was super sticky (I added 1/3 cup more all purpose flour). I made them into 4 logs. They were uncooked in the middle after the 25 minutes. I suppose that is the purpose of baking them on each side. Traditional biscotti gets turned once. I will have to get a family consenus, but I did better with my original non-vegan recipe by substituting the flour and using egg replacer with Earth Balance Vegan "butter."

Ingredients Nutrition


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

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