The Cake Merchant

Vegan Almond Biscotti

Vegan Almond Biscotti

So I’ve just completed my first full week of being vegan, and even though I didn’t think it would be too much of a stretch from my usual pescetarian diet, it’s been a learning experience. I’ve learned that I have to read the labels on errrything and I can no longer spoon Nutella into my mouth and call it dinner. Eating out is tricky and Thai food is my new best friend. Basically, I just have to put a lot more thought into my food and I’m shocked at how many things contain animal products.

I’ve had a few mishaps as well, such as eating honey mustard potato chips because I totally forgot that honey wasn’t vegan. It also occurred to me after I had finished drinking my favorite beer that milk stout probably isn’t vegan either. But mishaps and all, I’m still plugging along with my month long vegan experiment.

I’ve always believed that vegan baked goods were not lacking in any way, but these biscotti have me convinced. Who says biscotti need eggs? I tested several recipes before coming upon this one, and I knew it was blog worthy when I couldn’t pass by the kitchen without grabbing one. They were also deemed acceptable currency to pay Aaron (who formerly turned up his nose at biscotti) for his hand modeling skillz.

Vegan Almond Biscotti

This recipe makes a small batch, because clearly, I cannot be trusted around biscotti. However, it can easily be doubled. If you like (and why wouldn’t you?), you can drizzle the biscotti with bittersweet chocolate. Can I just say how happy I am that most of my favorite dark chocolate is vegan?

Vegan Almond Biscotti

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Vegan Almond Biscotti

Yield: about 10 cookies

Ingredients

  • 1 cup (125 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100 grams) granulated (unbleached) sugar
  • 4 tablespoons unsweetened applesauce
  • 1 tablespoon olive oil (or vegetable, canola, or grapeseed oil)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup (50 grams) toasted almonds, coarsely chopped
    • For the chocolate drizzle:
  • 1/4 cup (40 grams) bittersweet chocolate chips

Instructions

  1. Preheat the oven to 325 degrees fahrenheit and line one cookie sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl or measuring cup, whisk together the sugar, applesauce, oil, and both extracts.
  4. Pour the wet ingredients into the dry ingredients and gently stir them together.
  5. When the ingredients are almost combined, add the toasted almonds and knead the mixture together with your hands until the ingredients are combined.
  6. Turn the dough out onto a lightly floured surface and shape into a large rectangle, about 3 inches wide and 3/4 of an inch thick.
  7. Bake for 25 minutes.
  8. Remove the oven, turn the temperature down to 300 degrees fahrenheit, and let cool on a wire rack for 10-15 minutes.
  9. Use a serrated knife to cut the biscotti into one inch pieces.
  10. Return the pieces onto the cookie sheet and bake for additional 8-10 minutes on each side, depending on your desired crispness.
  11. Cool completely.
  12. If you want to drizzle the biscotti with chocolate, put the chocolate chips in a heat proof bowl and microwave on medium in 30 seconds intervals, stirring in between each until the chocolate is melted.
  13. Put the melted chocolate in a plastic bag, snip a small amount off one corner, and drizzle over the biscotti.
https://cakemerchant.com/2015/01/13/vegan-almond-biscotti/

Biscotti recipe adapted from food.com

Comments

  2. Ooh, a vegan challenge! How fun! And BRAVE. Is nutella not vegan!??!? Blarg there goes any hope of me ever being vegan! In any case, these biscotti look AWESOME. I could proooobably eat this entire batch in one sitting.

    Reply

    • Nutella is not vegan, but you can easily find cocoa hazelnut butter spreads that taste even better! Check online if you cant find it in your local supermarket! I am vegan now, but i can remember eating nutella by the spoonful in my vegetarian days!

      Reply

  5. Just made these this morning and they are delicious! The dough was stickier than I expected, and I will do less packing of the rectangle for airier results next time but besides that a perfect and simple vegan recipe. Thanks!!

    Reply

  7. Just stumbled across your site and I honestly can’t decide which of your recipes to try first!!! I haven’t had a biscotti since going vegan, so this one or the chocolate will likely be happening tomorrow. I just have one question, and it’s slightly embarrassing, what do you mean by toasted almond? Is that like an oven roasted almond or is it done in a skillet? Thanks!!

    Reply

    • Hi Niki, I just toasted the almonds for about 5-10 minutes in the oven at 350. Just keep an eye on them so they don’t burn and let them cool before using them. The vegan almond biscotti is one of my favorites. I hope you like it!

      Reply

  8. I totally failed. Biscotti are supposed to be light, airy, crunchy and sweet. Mine were nothing like biscotti. Mine were heavy, dense, doughy, and much harder than hockey pucks. They would not even soak up coffee when they were dipped. I followed the recipe. I do not know what I did wrong. My JRT desperately wants them but his teeth are not sharp enough and his jaws are not strong enough. I do not know what I did wrong.

    Reply

    • Hi Marty, these biscotti are more like the traditional Italian biscotti, which are meant to be hard and soften up after being dipped in coffee. Biscotti that you get in most American coffee shops usually have added oil or butter which makes them lighter and more like a cookie. I’m not a fan of these kind of biscotti, but you can try adding a few teaspoons of oil to the recipe and reduce the baking time if you want them to be softer.

      Reply

  10. This recipe was so freaking simple, and came out exactly how you said it would. Fantastic. I made it again switching out sugar for honey and almonds with pastachios. I also added some black walnuts to a batch. I will definitely be filing this recipe. I was hesitant to bake biscotti because traditional recipes called for so many eggs. Glad i tried this. Thank you.

    Reply

  11. These are SO GOOD! I made them exactly as specified and they were delicious. I might reduce the sugar next time, but that’s just my personal preference for less sweet. Thanks so much for the recipe.

    Reply

  14. Pretty component of content. I simply stumbled upon your blog and in accession capital to claim that I acquire actually enjoyed account your blog posts. Anyway I will be subscribing on your augment or even I achievement you access constantly quickly.

    Reply

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