Vegan Almond Biscotti

Almond biscotti
Mokkie/Wikimedia Commons
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 48 servings
Yield: 48 biscotti
Nutrition Facts (per serving)
58 Calories
2g Fat
9g Carbs
1g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 58
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 51mg 2%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 1g
Vitamin C 0mg 1%
Calcium 14mg 1%
Iron 0mg 2%
Potassium 34mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Do you love having a biscotti with your morning almond milk latte, but think it's off-limits since you're vegan? Making a homemade vegan biscotti is easier than you may think, and can still stay true to traditional biscotti.

Biscotti have a long history in Italy. The Italian word biscotti comes from the root words "bis," meaning twice, and "cotto," meaning baked. When biscotti were first made in Tuscany centuries ago, they were baked twice, giving them their unique shape and their firm and crispy texture. Today, biscotti are a favorite pairing for coffee, espresso, and cappuccinos.

This homemade vegan almond biscotti recipe is made without eggs and dairy, and agave nectar is used as the sweetener to make it completely vegan. (Unlike some recipes which call for honey - an ingredient that is hotly debated as to whether or not it is vegan.)

Ingredients

  • 2 cups all-purpose flour

  • 3/4 cup sugar

  • 3/4 cup whole almonds, unblanched

  • 3/4 cup finely ground almonds, unblanched

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/4 cup agave nectar

  • 1/3 cup water

  • 1/4 teaspoon almond extract

Steps to Make It

  1. Gather the ingredients and pre-heat the oven to 350 F.

  2. In a medium sized bowl, mix flour, sugar, whole almonds, finely ground almonds, baking soda, baking powder, salt, and cinnamon.

  3. In a separate bowl, blend the agave, water, and extract.

  4. Then add to dry ingredients and mix well until well-blended.

  5. Turn dough onto lightly floured surface. Divide dough in half and form each portion into a log about 12 x 2 x 3/4-inch.

  6. Place logs onto a baking sheet coated with non-stick spray.

  7. Bake for 30 minutes.

  8. Remove from oven and cool for 10 minutes.

  9. Place log on cutting board and with a serrated knife, cut log diagonally into 1/2-inch slices, using a sawing motion.

  10. Place slices cut side up, on a baking sheet and bake for 15 minutes. Centers will be slightly soft but will harden as they cool.

  11. Remove to wire rack to cool.

Tips

  • To get clean slices, be sure to use a serrated knife or a bread knife. Cutting with a sawing motion will also help make a clean cut.
  • For long slices like you might find at your favorite coffee shop, cut the logs at an angle.
  • One biscotti provides approximately 61 calories, one gram of protein, 10 grams of carbohydrates, one gram of fiber, two grams fat and 43 milligrams of sodium.

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