Last Updated on April 29, 2023
This Vegan Vanilla Almond Biscotti has all the same crispy, crunchy, sweet taste that the non vegan biscotti has and is just as easy to make!
But first, What is a biscotti?
Biscotti is a Italian biscuit, they are twice baked, oblong-shaped, dry, and crunchy.
What are the best ways to enjoy biscotti?
Traditionally, a biscotti is served with a drink.
Some may enjoy the biscotti as a snack, but typically it is served as a after dinner dessert.
It is frequently accompanied with specialty coffees such as cappuccinos, lattes, espresso, teas, and of course plain black coffee.
Another great way to serve the biscotti, ( this is my favorite ) with your favorite wine.
Ingredients for the biscotti
- Oil – Any oil will work in these cookies, I have used olive and avocado.
- Egg Substitute – I used a powdered egg substitute in the biscotti.
- Sugars – Pure cane sugar and brown sugar are both in this recipe, creating the best of color, texture and flavor.
- Flour – I used a all purpose flour in these cookies.
- Baking Powder – Baking powder adds a light and airy texture to the biscotti.
- Extracts – Both pure vanilla and almond extract add to flavor as well and enhance the flavors of the other ingredients in this recipe.
Ingredients for the chocolate frosting (Optional)
- Chocolate – In this recipe I used a semi sweet chocolate chip.
- Margarine or Oil – A vegan margarine or a oil can be added to melt the chocolate for dipping or frosting the biscotti.
How to make Vegan Vanilla Almond Biscotti
Preheat the oven to 375°F.
Prepare a baking sheet with parchment paper and set aside.
In a small bowl, mix up the powdered egg substitute to the package directions and set aside to thicken.
Whisk together in a large mixing bowl, oil, almond and vanilla extract, water, both sugars until well blended.
Pour in the egg substitute and blend until well combined, set aside.
Combine flour and baking powder into a separate medium mixing bowl.
Next gradually add the flour mixture to the wet ingredients.
Stir until everything is well combined.
Sprinkle additional flour onto the parchment lined baking sheet.
Place the dough onto the floured baking sheet and shape it into a log.
Press the log down to about 2 inches wide.
Place the baking sheet into the oven and bake about 15 minutes, until the log is firm and has a slight brown color.
Remove the log from the oven and leave it cool to room temperature.
Cool the oven down to 325°F, you can shut off the oven while the log cools.
After the log has cooled, cut the log into 3/4 inch thick slices.
Place the slices back onto the baking sheet.
Return the cookies to the oven and bake for 8 minutes, flip the biscotti, bake for another 4 to 7 minutes, until the biscotti is crisp.
Remove from the oven and place on cooling rack to cool.
After the biscotti has cooled, serve plain or spread with a chocolate frosting.
How to make the Chocolate Frosting (Optional)
Combine the chocolate chips and margarine or oil, into a small sauce pan.
Note: I did melt the chocolate chips and margarine in the microwave. I would not recommend this, the chocolate becomes to hard to spread as it cools.
Over a low heat, stir the chocolate and margarine constantly until melted and smooth.
Frost your biscotti by dipping into the melted chocolate or smear the chocolate over one side of the cookie.
Serve your Vegan Vanilla Almond Biscotti with a nice hot cup of coffee or tea, or switch it up and serve this biscotti with your favorite glass of wine, enjoy!
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Vegan Vanilla Almond Biscotti
Ingredients
Dough
- 3 Tbsp Oil Avocado or Olive Oil
- 2 Powdered Egg Substitute Equal to 2 Eggs.
- 1/4 tsp Pure Almond Extract
- 1/4 tsp Pure Vanilla Extract
- 1/4 Cup Pure Cane Sugar
- 1/4 Cup Packed Brown Sugar
- 2 Cups All Purpose White Flour
- 2 tsp Baking Powder
- 3 Tbsp Water
Chocolate Frosting(Optional)
- 3/4 Cup Chocolate Chips I used a semi-sweet chocolate chip.
- 1 Tbsp Vegan Margarine or Oil
Instructions
- Preheat the oven to 375°F.
- Prepare a baking sheet with parchment paper and set aside.
- In a small bowl, mix up the powdered egg substitute to the package directions and set aside to thicken.
- Whisk together in a large mixing bowl, oil, almond and vanilla extract, water, both sugars until well blended.
- Pour in the egg substitute and blend until well combined, set aside.
- Combine flour and baking powder into a separate medium mixing bowl.
- Next gradually add the flour mixture to the wet ingredients.
- Stir until everything is well combined.
- Sprinkle additional flour onto the parchment lined baking sheet.
- Place the dough onto the floured baking sheet and shape it into a log.
- Press the log down to about 2 inches wide.
- Place the baking sheet into the oven and bake about 15 minutes, until the log is firm and has a slight brown color.
- Remove the log from the oven and leave it cool to room temperature.
- Cool the oven down to 325°F, you can shut off the oven while the log cools.
- After the log has cooled, cut the log into 3/4 inch thick slices.
- Place the slices back onto the baking sheet.
- Return the cookies to the oven and bake for 8 minutes, flip the biscotti, bake for another 4 to 7 minutes, until the biscotti is crisp.
- Remove from the oven and place on cooling rack to cool.
- After the biscotti has cooled, serve plain or spread with a chocolate frosting.
How to make the Chocolate Frosting (Optional)
- Combine the chocolate chips and margarine or oil, into a small sauce pan.
Note: I did melt the chocolate chips and margarine in the microwave. I would not recommend this, the chocolate becomes to hard to spread as it cools.
- Over a low heat, stir the chocolate and margarine constantly until melted and smooth.
- Frost your biscotti by dipping into the melted chocolate or smear the chocolate over one side of the cookie.
- Serve your Vegan Vanilla Almond Biscotti with a nice hot cup of coffee or tea, or switch it up and serve this biscotti with your favorite glass of wine, enjoy!
