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    Home » Cookies

    Vegan Biscotti

    Published: Jul 27, 2022 Updated: Jul 27, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Biscotti

    This vegan biscotti tastes exactly like the classic version you know and love. These Italian cookies are twice baked, super easy to make and seriously delicious.

    Biscotti stacked up on a plate.

    Biscotti are an Italian cookie that is twice baked, making it hard and crunchy and perfect to dunk in a cup of coffee!

    It’s not like your typical soft and chewy cookie at all. But you will absolutely love it.

    In South Africa we have something called a ‘rusk’ and South Africans are pretty fond of dunking a rusk in a cup of tea or coffee. This is the Italian equivalent, and it’s so delicious that you’ll be making time for extra ‘coffee breaks’ just for an excuse to have one of these.

    Our vegan biscotti taste exactly like the classic dairy and eggs version and no one would even guess they’re vegan at all.

    Ingredients You’ll Need:

    Ingredients for vegan biscotti.

    Ingredient Notes & Substitutions

    • Slivered almonds – are entirely optional. They make a great addition to biscotti but can be omitted or replaced with other nuts like pistachois, walnuts and almonds.
    • Vegan chocolate chips – are folded into the batter. You can use chocolate chips or chopped chocolate. We also melt down some vegan chocolate to dip the biscotti (highly recommended!).
    • Soy milk – can be replaced with any non-dairy milk.
    Biscotti stacked up on a plate.

    How To Make Vegan Biscotti

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add vegan butter and white granulated sugar to the bowl of your stand mixer and beat together until well combined.
    Vegan butter and sugar added to stand mixer and mixed.
    • Add vanilla extract and mix in.
    Vanilla added to stand mixer and mixed in.
    • In a separate bowl add all purpose flour, baking powder and salt and whisk together.
    Dry ingredients added to mixing bowl and mixed.
    • Add the dry ingredients to the wet and mix in until crumbly.
    Dry ingredients added to wet and mixed in until crumbly.
    • Add soy milk and mix it in.
    Soy milk added to bowl and mixed into a dough.
    • Get in there with your hands if necessary to form it into a ball of cookie dough.
    Mixing biscotti dough in a mixing bowl.
    • Add slivered almonds and vegan chocolate chips and mix them in.
    Vegan chocolate chips and slivered almonds added to bowl and mixed in.
    • Lightly flour your hands and then divide the dough into two equal pieces.
    • Place them onto a parchment lined baking sheet and use your hands to form them into two separate log shapes. Make sure to space them apart as they will spread in the oven.
    Biscotti dough divided into two and formed into loaf shapes on a parchment lined baking sheet.
    • Bake at 350°F for 30 minutes until golden brown.
    • Allow to cool completely.
    • When cold, slice diagonally with a serrated knife into thick slices (around 1 to 1 ½ inches thick).
    Baked biscotti dough on a parchment lined baking sheet and then cut into slices.
    • Place the slices evenly on a parchment lined baking sheet and return to the oven to bake at 350°F for 10 minutes.
    • Use tongs to flip the slices over and then bake for a final 10 minutes.
    Sliced biscotti on a parchment lined baking sheet and then flipping them over using tongs.
    • They should be golden brown on both sides.
    • Let the biscotti cool before dipping in chocolate.
    Baked biscotti on a parchment lined baking sheet and then dipped in chocolate.
    • Melt chocolate and dip the biscotti slices in the chocolate and then return them to the parchment lined tray for the chocolate to set.
    Vegan biscotti on a parchment lined tray.

    Baker’s Tips

    The biscotti must be completely cooled before cutting into slices. If it’s warm then it will be breakable and you won’t get clean neat slices.

    Use a serrated knife when slicing your biscotti. When you slice the biscotti it’s best to use a sharp serrated knife so that it cuts cleanly and evenly without any breakage.

    Use tongs to flip your biscotti slices. When the biscotti is warm from the oven the slices are fragile and breakable so when you flip them over to bake the other side, it’s best to use tongs so that you can flip them very carefully without breaking them.

    Vegan biscotti on a parchment lined tray.

    Biscotti FAQ

    Is biscotti supposed to be hard and crunchy? Yes they are! They are twice baked for exactly this reason, to make them hard and crunchy and perfect to dunk in a cup of hot coffee.

    Can you make biscotti gluten free? I have not tested this vegan biscotti as gluten free but my best guess would be that it should work if you use a gluten free all purpose baking blend.

    Biscotti stacked up on a plate.

    Storing and Freezing

    They store very well for up to two weeks in an airtight container at room temperature.

    They are also freezer friendly for up to 3 months. Thaw them in the fridge and then bring to room temperature on the counter.

    Biscotti stacked up on a plate.

    More Vegan Cookie Recipes

    1. Vegan Chocolate Chip Cookies
    2. Vegan Snowball Cookies
    3. Vegan Matcha Cookies
    4. Vegan Peanut Butter Cookies
    5. Vegan No Bake Cookies
    6. Vegan Butter Cookies
    Vegan biscotti broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan biscotti stacked up on a gray plate.

    Vegan Biscotti

    This vegan biscotti tastes exactly like the classic version you know and love. These Italian cookies are twice baked, super easy to make and seriously delicious.
    5 from 3 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: Italian
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 14
    Calories: 381kcal
    Author: Alison Andrews

    Ingredients

    • ⅔ cup Vegan Butter (150g)
    • 1 ⅓ cups White Granulated Sugar (266g)
    • 2 teaspoons Vanilla Extract
    • 3 ¼ cups All Purpose Flour (406g)
    • 1 Tablespoon Baking Powder
    • ¾ teaspoon Salt
    • ½ cup Soy Milk (120ml) or other non-dairy milk
    • ½ cup Slivered Almonds (65g)
    • ⅔ cup Vegan Chocolate Chips (113g)

    Chocolate Topping (Optional)

    • 1 cup Vegan Chocolate Chips (175g)
    • 1 teaspoon Coconut Oil
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    Instructions

    • Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
    • Add vegan butter and white granulated sugar to the bowl of your stand mixer and beat together until well combined.
    • Add vanilla extract and mix in.
    • In a separate bowl add all purpose flour, baking powder and salt and whisk together.
    • Add the dry ingredients to the wet and mix in until crumbly.
    • Add soy milk and mix it in. Get in there with your hands if necessary to form it into a ball of cookie dough.
    • Add slivered almonds and vegan chocolate chips and mix them in.
    • Lightly flour your hands and then divide the dough into two equal pieces.
    • Place them onto a parchment lined baking sheet and use your hands to form them into two separate log shapes. Make sure to space them apart as they will spread in the oven.
    • Bake for 30 minutes until golden brown.
    • Allow to cool completely. When cold, slice diagonally with a serrated knife into thick slices (around 1 to 1 ½ inches thick).
    • Place the slices evenly on a parchment lined baking sheet and return to the oven to bake at 350°F for 10 minutes.
    • Use tongs to flip the slices over and then bake for a final 10 minutes. They should be golden brown on both sides.
    • Let the biscotti cool before dipping in chocolate.
    • Add the chocolate chips and coconut oil to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted and smooth.
    • Dip the biscotti slices in the chocolate and then return them to the parchment lined tray for the chocolate to set.

    Notes

    1. Measure the flour correctly – if you use too much flour you will not be able to form the biscotti into a dough and will need to add extra non-dairy milk. It’s ideal to either weigh your flour on a food scale (best option) or to use the spoon and level method. Spoon it into your measuring cup and level off the top with the back of a knife. Don’t scoop it and don’t pack it into the cup. 
    2. Slivered almonds – are entirely optional. They make a great addition to biscotti but can be omitted or replaced with other nuts like pistachois, walnuts and almonds.
    3. The biscotti must be completely cooled before cutting into slices. If it’s warm then it will be breakable and you won’t get clean neat slices.
    4. Use a serrated knife when slicing your biscotti. When you slice the biscotti it’s best to use a sharp serrated knife so that it cuts cleanly and evenly without any breakage.
    5. Use tongs to flip your biscotti slices. When the biscotti is warm from the oven the slices are fragile and breakable so when you flip them over to bake the other side, it’s best to use tongs so that you can flip them very carefully without breaking them.
    6. Gluten free: I have not tested this vegan biscotti as gluten free but my best guess would be that it should work if you use a gluten free all purpose baking blend.
    7. Serves: Depending on how much your biscotti logs spread during baking will determine how many slices you get. You will usually get between 14 and 16 slices from a batch. 
    8. Storing and freezing: They store very well for up to two weeks in an airtight container at room temperature. They are also freezer friendly for up to 3 months. Thaw them in the fridge and then bring to room temperature on the counter.

    Nutrition

    Serving: 1Serving | Calories: 381kcal | Carbohydrates: 55g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Sodium: 291mg | Potassium: 73mg | Fiber: 3g | Sugar: 30g | Vitamin A: 444IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Wanda Gail Ciancio says

      January 18, 2023 at 8:16 pm

      I baked 15 minutes on each side, equalling another half hour.

      Reply
    2. Cristina says

      December 03, 2022 at 10:43 am

      Hey! I’m so glad to discover this recipe. Is there any chance to substitute the sugar with another sweetener? Coconut sugar? Or any kind of syrup? I suppose the ratio will be modified! 🙏

      Reply
      • Alison Andrews says

        December 05, 2022 at 12:01 pm

        Coconut sugar should work.

        Reply
    3. Olivia says

      August 26, 2022 at 4:37 pm

      This recipe worked really well for me. It’s delicious and I’m getting rave reviews when I serve it. The only thing I’ve found is I have to store it in the fridge without a cover or it loses its crunchiness.5 stars

      Reply
      • Alison Andrews says

        August 27, 2022 at 11:07 am

        So glad you enjoyed them Olivia! I think if you cut them a bit thinner that will increase the crispy/crunchy factor next time. All the best! 🙂

        Reply
    4. Seonaid says

      August 01, 2022 at 12:12 pm

      These are amazing and surprisingly easy to make! Mine were more like rusks but I decided I preferred the bigger size. They are so satisfyingly crunchy! They keep their crunch but I suspect they won’t last that long as they are delicious! Give them a go and you won’t be disappointed! Thank you for this fab recipe.

      Reply
      • Alison Andrews says

        August 01, 2022 at 12:42 pm

        So glad you enjoyed them! 🙂

        Reply
    5. Carol says

      July 27, 2022 at 4:22 pm

      This recipe looks fab!
      I’ll try making these biscotti tomorrow.
      Thanks Alison. Xx5 stars

      Reply
      • Alison Andrews says

        July 28, 2022 at 10:27 am

        Thanks Carol, hope you love it!

        Reply

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