Easy Homemade Vegan Vanilla Almond Biscotti: Dairy-Free & Perfectly Crisp

2 週間前

Inspired by: @iszy

Craving a sophisticated yet simple sweet treat that's perfect for dunking into your morning coffee or afternoon tea? Look no further than these incredible Vanilla Almond Biscotti! These twice-baked Italian cookies offer an elegant crunch and a delightful hint of vanilla and nutty almond flavor. Best of all, this recipe makes them entirely plant-based, dairy-free, and egg-free, proving that you don't need traditional ingredients to create truly exceptional desserts.

Many classic almond desserts are inherently delicious, and biscotti are no exception. One abillion user beautifully captured their appeal, raving, "Biscotti look so delicious and beautiful!! Nice job! I want one 😋" Indeed, these make for a beautiful presentation and are surprisingly easy to master at home. Forget store-bought; these homemade vanilla almond biscotti will elevate your dessert game and quickly become a go-to favorite for special occasions or everyday indulgence.

Ingredients for Vegan Vanilla Almond Biscotti laid out

What are Vegan Biscotti?

Biscotti, meaning "twice-cooked" in Italian, are oblong, dry, crunchy cookies traditionally made with nuts. Their unique texture comes from being baked first as a log, then sliced and baked again until crisp. Our vegan version captures all the classic charm and satisfying crunch without any animal products, making them a fantastic option for anyone following a plant-based diet or with dietary restrictions. They’re amazing for topping cookies and cakes, but truly shine when starring in their own right.

Easy Homemade Vegan Vanilla Almond Biscotti Recipe

This recipe is based on the fantastic Vanilla Almond Vegan Biscotti originally shared by iszy, and we're excited to bring its deliciousness to more kitchens!

Yields

Approximately 24 biscotti

Prep time

15 minutes

Cook time

45-50 minutes

Ingredients

All-purpose flour (check out Bob's Red Mill All-Purpose Flour)
Sugar
Almonds (sliced or whole, roughly chopped)
Baking powder
Salt
Unsweetened almond milk
Vanilla extract
Vegetable oil or melted vegan butter

Equipment

Large mixing bowl
Whisk
Spatula or wooden spoon
Baking sheet
Parchment paper or silicone baking mat
Sharp knife

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, sugar, sliced almonds, baking powder, and salt.
In a separate small bowl, combine the almond milk, vanilla extract, and vegetable oil (or melted vegan butter).
Pour the wet ingredients into the dry ingredients and mix with a spatula or wooden spoon until a stiff dough forms. It may seem dry at first, but keep mixing until it comes together.
Transfer the dough to the prepared baking sheet. Using your hands, shape the dough into a log, about 10-12 inches long and 2-3 inches wide.
Bake the log for 25-30 minutes, or until lightly golden brown and firm to the touch.
Remove the baking sheet from the oven and let the log cool for 10-15 minutes on the sheet. This is crucial for easier slicing!
Reduce oven temperature to 300°F (150°C).
Carefully transfer the slightly cooled log to a cutting board. Using a sharp, serrated knife, slice the log diagonally into ½-inch thick pieces.
Lay the sliced biscotti back on the baking sheet, cut side down.
Bake for another 20-25 minutes, flipping halfway through, until the biscotti are golden brown and crisp.
Let the biscotti cool completely on a wire rack. They will harden further as they cool.

Perfectly baked Vegan Vanilla Almond Biscotti, ready for dipping

Variations and Adaptations

Chocolate Lovers: Drizzle cooled biscotti with melted vegan chocolate chips or add them to the dough before the first bake.
Citrus Zest: Add 1-2 teaspoons of orange or lemon zest to the dry ingredients for a bright, refreshing flavor.
Spice It Up: Incorporate ½ teaspoon of ground cinnamon or a pinch of nutmeg for a warm, comforting twist.
Nutty Alternatives: While almonds are classic, feel free to experiment with other nuts like pistachios, walnuts, or hazelnuts.
Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.

Tips for Perfect Biscotti

Don't Rush the Cooling: Letting the baked log cool slightly before slicing is key. It prevents crumbling and ensures clean cuts.
Sharp Knife is Your Friend: A sharp, serrated knife will make slicing much easier and give you perfectly shaped biscotti.
Storage: Store cooled biscotti in an airtight container at room temperature for up to 2 weeks. They also freeze well for longer storage.
Even Second Bake: Make sure to flip the biscotti during the second bake to ensure they crisp up evenly on both sides.

Enjoy these wonderfully crunchy, perfectly sweet, and elegant vegan biscotti with your favorite hot beverage. They're delightful even without tea, as one user noted, "They were delicious even without tea."

We’d love to see your creations! Try this recipe and share your results on abillion to inspire others in the plant-based community!