Vegan Almond Biscotti

This Vegan Almond Biscotti is a vegetarian take on a traditional Almond Biscotti Recipe that includes whole wheat pastry flour to give it a down to earth flavor. The texture is crisp and ranges from soft to hard depending on how much vegetable oil you add. It has a wonderful almond flavor that comes from adding pure almond extract along with chunks of toasted almonds.

The most distinguishing feature of these Almond Biscotti is the whole wheat and chunks of almonds that combine to give it a whole grain taste. For this recipe use toasted almonds coarsely chopped, to intensify the almond flavor.

These Vegan Almond Biscotti are especially good when dipped in melted chocolate. Rather simple to do, just melt some vegan chocolate with a little vegan grade butter subsititute and then, one by one, dip the ends of the biscotti into the melted chocolate. Place on a waxed paper until the chocolate hardens and they are ready to eat.

Vegan Almond Biscotti Recipe


  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups unbleached cane sugar
  • 3/4 cup smooth unsweetened applesauce
  • 1-3 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 cups almonds, toasted and chopped


  1. Position one of your oven racks in the center of your oven. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner and set aside.
  2. In a large bowl, whisk together the flours, baking powder, and salt.
  3. In a medium bowl, whisk together the sugar, applesauce, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
  4. Stir the sugar mixture into the flour mixture, add the nuts and mix until incorporated.
  5. After mixing, scrape the dough out onto a lightly floured work surface and BRIEFLY knead it just until it comes together and the divide it in half.
  6. With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off.
  7. Place these on the cookie sheets. Bake the logs for about 25 minutes. Remove the pans and reduce the oven heat to 300°F.
  8. Place the baking sheet on a wire rack and allow the logs to cool for 10-15 minutes. Transfer to a cutting board.
  9. Using a serrated knife, cut the logs on a slight diagonal into 1/2-inch thick slices. Place back on unlined cookie sheets cut side down. Bake 5-10 minutes, or until golden on the bottom. Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
  10. Remove from baking sheet and place on a wire rack and allow cool completely.

This recipe adapted from one found in "Nonna's Italian Kitchen", a vegan Italian cookbook.

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