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Vegan biscotti stacked up on a gray plate.
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4.88 from 8 votes

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.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Cookies, Dessert
Cuisine: Italian
Diet: Vegan
Servings: 14
Calories: 381kcal

Ingredients

  • 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)
  • cup Vegan Chocolate Chips (113g)

Chocolate Topping (Optional)

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