Go Back
+ servings
5 from 5 votes
Close up of chocolate dipped Vegan Biscotti on a plate.
Vegan Biscotti
Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 40 mins
 

These vegan biscotti are crispy, delicious, and perfect for dunking! They're also easier to make than you'd think, with just a handful of simple ingredients.

Course: Dessert
Cuisine: American, Italian
Servings: 12 biscotti
Calories: 250 kcal
Author: Alissa Saenz
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon (optional)
  • ½ teaspoon salt
  • ½ cup vegan butter (at room temperature)
  • ¾ cup organic granulated sugar
  • ¼ cup unsweetened non-dairy milk (at room temperature)
  • 1 teaspoon vanilla extract (Note 1)
  • 1 cup chopped pecans (Notes 2 and 3)
  • 1 ½ cups vegan chocolate chips (optional, for chocolate dipped biscotti)
Instructions
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

  2. In a large mixing bowl, whisk together the flour, baking powder, cinnamon and salt.

  3. In a separate large mixing bowl, cream the butter and sugar together with an electric mixer at high speed. Beat the ingredients for about 1 minute, until creamy.

  4. Beat in the milk and vanilla, just until incorporated.

  5. Begin beating the flour mixture into the butter mixture, adding about a third at a time and beating it in at low speed until fully incorporated. (Note 4).

  6. Stir in the pecans by hand, using a large spoon.

  7. Transfer the dough to the baking sheet and shape it into a log that's about 12 inches long by 3 inches wide.

  8. Place the baking sheet into the oven and bake the log until it becomes golden brown on the outside, 30 to 35 minutes.

  9. Remove the baking sheet from the oven and place it on a cooling rack. You will need the oven again, so either leave it on or remember to preheat it again a few minutes before baking the biscotti for the second time.

  10. Allow the biscotti to cool completely. (Note 5)

  11. Once cool, place the log on a cutting board and carefully cut it on a 45 degree angle into 1 inch pieces. (Note 6)

  12. Place the slices on a baking sheet and bake the cookies a second time for about 10 minutes on each side, until golden brown, being super careful when turning them.

  13. Remove the baking sheet from the oven and allow the cookies to cool completely.

  14. If dipping the cookies, melt the chocolate chips by placing them in a microwave safe bowl and heating them in 30 second increments, stirring in between, until fully melted.

  15. Dip a half to a third of each biscotti in the chocolate (you can also drizzle them if preferred). Place the cookies on parchment paper to allow the chocolate to set.

Recipe Notes
  1. Almond extract can be substituted if you prefer to make almond biscotti, or anise extract can be used for Italian anise flavored biscotti.
  2. Other types of nuts or dried fruits (or a mix) can be substituted if desired. Keep in mind that harder nuts like almonds will make slicing your biscotti more challenging, and it's already a tricky process.
  3. Option: If making chocolate dipped biscotti, you can optionally roll the dipped portions in some extra chopped nuts.
  4. The dough may appear slightly crumbly at this stage. Test it by pressing some together in your hand. If it doesn't hold together, add a splash more non-dairy milk.
  5. I like to remove the log from the baking sheet and place it directly on the cooling rack after 15 minutes to speed things up. Cooling will take at least 30 minutes.
  6. For best results, use a sharp non-serrated knife, starting by scoring the top of the log with the point of the knife. Go slow and be careful when cutting to avoid breaking the cookies.
Nutrition Facts
Vegan Biscotti
Amount Per Serving (1 cookie (1/12 of recipe))
Calories 250 Calories from Fat 103
% Daily Value*
Fat 11.4g18%
Saturated Fat 3.5g18%
Sodium 186mg8%
Potassium 118mg3%
Carbohydrates 34.3g11%
Fiber 1.4g6%
Sugar 17.2g19%
Protein 2.9g6%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.