Gluten Free Vegan Almond Biscotti

Total time1 hr 25 min

Prep time20 min

Cook time50 min

Whole raw almonds add satisfying crunch to every slice, while a touch of vanilla and almond extract gives these biscotti that classic bakery-style aroma. The dough comes together with a flax "egg" and olive oil, keeping things plant-based while still producing that signature dry, sturdy texture biscotti are known for. Shaping the dough into a log and double-baking it is what gives these their crisp, toasted edges and firm bite — perfect for dunking into coffee or tea. Once sliced and baked a second time, the cut faces turn pale golden and delightfully crunchy, holding their shape without crumbling. This is a solid pick for a gluten free treat tray, especially if you love a nutty, not-too-sweet cookie with real snap to it.

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Ingredients

24 servings

For the flax eggs

For the dough

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup organic cane sugar
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.

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