Vegan Almond Biscotti
Crunchy, fragrant, and deeply satisfying, these twice-baked almond cookies are the kind of treat that makes a cup of coffee feel like a whole occasion. The double-extract combination — both vanilla and almond — gives every bite a warm, bakery-style depth that's hard to believe comes from such a simple pantry lineup. Flax eggs do all the binding work here, gelling into a sturdy mixture that holds the dough together just as reliably as conventional eggs, so the texture stays authentically crisp rather than cakey or soft. Whole raw almonds folded into the dough mean you get a satisfying crunch in every slice, and olive oil keeps things tender without any dairy in sight. The two-bake method is what makes biscotti biscotti — that long second round in the oven drives out moisture and creates the signature dry, snappable texture that's perfect for dunking. This batch makes 24 pieces, so it's a great option for gifting, holiday cookie trays, or just keeping a jar on the counter all week. Let them cool completely before storing and they'll stay crisp for days.
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Learn more →Ingredients
24 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the dough
- 2 cups all-purpose flour
- 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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