Almond Biscotti | Plant-based, Vegan

Vegan Almond Biscotti

Biscotti is actually an Italian cookie. I believe the name stems from the fact that it is twice baked. This process makes the cookies very crispy, a characteristic that makes them easy to store, easy to take along on a picnic, and easy to give as gifts. They last well for many days, and should they get a little soft, just put them back in the oven at 300F for a few minutes and they are as good as new.



  • 3 tablespoons refined coconut oil
  • 1/3 cup natural cane sugar
  • 1 tablespoon golden ground flax meal
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 2 tablespoons (room-temperature) water
  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup toasted almonds, chopped (see note)


  • Preheat oven to 350F
  • In a large bowl, add sugar and coconut oil.
  • With a hand mixer, cream the sugar and coconut oil, until lighter in color.
  • Next, add golden ground flax meal, vanilla extract, almond extract, and room temperature water.  Continue to beat until well combined.
  • In a separate bowl, combine flour, salt, and baking powder.
  • Add the flour mixture to the creamed mixture a little at a time.  I prefer to use a wooden spoon while mixing the wet and the dry ingredients.
  • Add the chopped almonds to the dough.
  • Place parchment paper or a silicone mat on a baking tray, and form the dough into a log right on the tray.
  • Bake at 350F for 20-25 minutes until the log has a golden color, especially around the edges.
  • Remove from oven and brush lightly with water.  This will keep the crust soft and will make it easier to cut.  Let it rest for about 15 minutes.
  • Reduce oven temperature to 325 F.
  • Cut the log into 1/2-3/4 inch slices.  They look neat if cut at a slight angle.
  • Return the pieces to the baking tray.  Keep the pieces standing, but separate them so that they will bake evenly.  Bake for 25-30 minutes.  The cookies should be crusty and dry.  Don’t worry if there is a slight softness in the middle; they usually harden as they cool.
  • Should they not harden to your liking, or you want to refresh the cookies, bake them in a 300F oven for about 10 minutes or so.


To toast almonds:  Place almonds on a baking tray.  Bake at 350 F for 6-7 minutes.

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