I have a passion for vegan cookies are all kinds, but especially for holiday cookie recipes, like my Vegan Gingerbread Cookies, Almond Flour Sugar Cookies, or Walnut Snowball Cookies. I was raised in France eating Italian biscotti, and this vegan version won’t disappoint all cookie lovers. Biscotti, also known as Cantucci or Cantuccini, are twice-baked, ultra-crunchy Italian cookies with a long log shape and are often served to dip in hot drinks like coffee or tea. These vegan almond biscotti have a crunchy texture and a delicate almond taste. Biscotti comes from the Latin word “biscoctus” which means twice baked. It shares the same etymology as the French “biscuit.” The particularity of biscotti cookies is that they are baked, cooled, cut into long slices, and baked again. Unfortunately, classic biscotti are made with two or more eggs and butter and sometimes dipped into milk chocolate. So they are not vegan. For vegan biscotti cookies, you need a specific plant-based recipe. Try mine below!
Ingredients and Substitutions
It’s very easy to make a vegan biscotti recipe using only a few simple ingredients. You don’t need anything fancy, just the ones below.
All-Purpose Flour or white spelt flour. The recipe should work with a 1:1 gluten-free flour blend. Almond Flour – The recipe won’t work with almond flour only. Vegan Butter – or margarine. Plant-Based Milk – I like soy milk or almond milk, both work fine. It also works with cashew and oat milk. Baking Powder and Baking Soda – to make them rise a bit and make them even crunchier. Sugar – Any kind of granulated sweetener works, from coconut sugar to allulose or erythritol. Brown Sugar – Or brown sweetener. Vanilla Extract – for flavor. Almond Extract – to boost the flavor of the almond flour.
How To Make Vegan Biscotti
Flavoring Options
I love to add chopped nuts or dried fruits to the biscotti dough. If you don’t like almonds replace the chopped almonds in this recipe with some of the options below. Make sure you finely chop the ingredients before adding in the cookie dough, or they make it difficult to cut the logs into biscotti:
Dried Cranberries Dried Apricots Pistachio Shredded Coconut Chocolate Chips – vegan white chocolate chips and cranberries taste amazing. Walnuts or Pecans
Dipping In Chocolate
You can melt dark chocolate chips and coconut oil in a microwave-safe bowl or non-stick saucepan over medium heat. Then, drizzle the melted chocolate on half of the biscotti side, keeping the biscuits on the wire rack so the excess chocolate runs down.
Decorating
Sprinkle some of the following on the melted chocolate:
Shredded Coconut Sliced Almonds Crushed Peanuts
To set the melted chocolate faster, pop the biscotti on a plate and refrigerate or freeze until the chocolate is set, which takes 10 minutes to 30 minutes in the fridge.
Serving
Italian biscotti are often served as a side cookie to a cup of coffee or cup of tea. In fact, biscotti are so crunchy that they are perfect for dipping in hot drinks. They won’t break and taste amazing dipped in coffee.
Storage Instructions
These vegan biscotti can be stored for up to 2 weeks in a glass jar or metallic cookie jar in the fridge. They freeze very well for up to 3 months in Ziploc bags. Thaw the frozen biscotti at room temperature the day before.
Allergy Swaps
Below are some ingredient swaps ideas if needed.
Gluten-Free – I didn’t try all-purpose gluten-free flour to replace wheat flour, but I am confident this will work if your blend is a 1:1 flour blend containing added gums. Nut-Free – You can skip the almond flour or use sesame seed flour instead. Don’t replace it with more all-purpose flour. Simply skip for a nut-free option. For the filling, replace the chopped almonds with dried cranberries or chocolate chips, or skip entirely for a plain biscotti flavor. Butter Swaps – The recipe won’t work with oil, we tried coconut oil and avocado oil, and they both failed. Use plant-based butter only. Sugar-Free – You can use sugar-free sweeteners like erythritol is the best to keep the biscotti crispy. Don’t use xylitol. It makes cookies softer.
Below are my answers to your most common questions about this recipe.
More Christmas Cookie Recipes
If you’ve loved this cookie recipe and need more to fill a Christmas cookie jar, try some of these:
