Low Sugar Vegan Almond Biscotti

Total time1 hr 25 min

Prep time20 min

Cook time50 min

These crisp, twice-baked biscotti get their nutty crunch from whole raw almonds folded right into the dough, with almond and vanilla extract doubling down on that toasted flavor in every bite. Ground flaxseed whisked with water stands in for the binding power of eggs, giving the dough enough structure to hold its shape through both bakes. Olive oil keeps the crumb tender rather than cakey, while a touch of plant-based milk helps smooth the dough into a firm, sliceable log. Shaping, baking, cooling, slicing, and baking again is what gives these their signature dry, snappy texture — sturdy enough for dunking into coffee or tea without falling apart. It's a solid make-ahead treat to keep on hand, and it fits neatly into an added sugar free lineup.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

For the flax eggs

For the dough

2 cups all-purpose flour
¾ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 ½ tsp baking powder
¼ tsp salt
⅓ cup olive oil
2 tsp vanilla extract
1 tsp almond extract
1 cup whole raw almonds
1 tbsp plant-based milk

Instructions

1
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!