This vegan biscotti tastes exactly like the classic version you know and love. These Italian cookies are twice baked, super easy to make and seriously delicious.
Biscotti are an Italian cookie that is twice baked, making it hard and crunchy and perfect to dunk in a cup of coffee!
It’s not like your typical soft and chewy cookie at all. But you will absolutely love it.
In South Africa we have something called a ‘rusk’ and South Africans are pretty fond of dunking a rusk in a cup of tea or coffee. This is the Italian equivalent, and it’s so delicious that you’ll be making time for extra ‘coffee breaks’ just for an excuse to have one of these.
Our vegan biscotti taste exactly like the classic dairy and eggs version and no one would even guess they’re vegan at all.
Ingredients You’ll Need:
Ingredient Notes & Substitutions
- Slivered almonds – are entirely optional. They make a great addition to biscotti but can be omitted or replaced with other nuts like pistachois, walnuts and almonds.
- Vegan chocolate chips – are folded into the batter. You can use chocolate chips or chopped chocolate. We also melt down some vegan chocolate to dip the biscotti (highly recommended!).
- Soy milk – can be replaced with any non-dairy milk.
How To Make Vegan Biscotti
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter and white granulated sugar to the bowl of your stand mixer and beat together until well combined.
- Add vanilla extract and mix in.
- In a separate bowl add all purpose flour, baking powder and salt and whisk together.
- Add the dry ingredients to the wet and mix in until crumbly.
- Add soy milk and mix it in.
- Get in there with your hands if necessary to form it into a ball of cookie dough.
- Add slivered almonds and vegan chocolate chips and mix them in.
- Lightly flour your hands and then divide the dough into two equal pieces.
- Place them onto a parchment lined baking sheet and use your hands to form them into two separate log shapes. Make sure to space them apart as they will spread in the oven.
- Bake at 350°F for 30 minutes until golden brown.
- Allow to cool completely.
- When cold, slice diagonally with a serrated knife into thick slices (around 1 to 1 ½ inches thick).
- Place the slices evenly on a parchment lined baking sheet and return to the oven to bake at 350°F for 10 minutes.
- Use tongs to flip the slices over and then bake for a final 10 minutes.
- They should be golden brown on both sides.
- Let the biscotti cool before dipping in chocolate.
- Melt chocolate and dip the biscotti slices in the chocolate and then return them to the parchment lined tray for the chocolate to set.
Baker’s Tips
The biscotti must be completely cooled before cutting into slices. If it’s warm then it will be breakable and you won’t get clean neat slices.
Use a serrated knife when slicing your biscotti. When you slice the biscotti it’s best to use a sharp serrated knife so that it cuts cleanly and evenly without any breakage.
Use tongs to flip your biscotti slices. When the biscotti is warm from the oven the slices are fragile and breakable so when you flip them over to bake the other side, it’s best to use tongs so that you can flip them very carefully without breaking them.
Biscotti FAQ
Is biscotti supposed to be hard and crunchy? Yes they are! They are twice baked for exactly this reason, to make them hard and crunchy and perfect to dunk in a cup of hot coffee.
Can you make biscotti gluten free? I have not tested this vegan biscotti as gluten free but my best guess would be that it should work if you use a gluten free all purpose baking blend.
Storing and Freezing
They store very well for up to two weeks in an airtight container at room temperature.
They are also freezer friendly for up to 3 months. Thaw them in the fridge and then bring to room temperature on the counter.
More Vegan Cookie Recipes
- Vegan Chocolate Chip Cookies
- Vegan Snowball Cookies
- Vegan Matcha Cookies
- Vegan Peanut Butter Cookies
- Vegan No Bake Cookies
- Vegan Butter Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Biscotti
Ingredients
- ⅔ cup Vegan Butter (150g)
- 1 ⅓ cups White Granulated Sugar (266g)
- 2 teaspoons Vanilla Extract
- 3 ¼ cups All Purpose Flour (406g)
- 1 Tablespoon Baking Powder
- ¾ teaspoon Salt
- ½ cup Soy Milk (120ml) or other non-dairy milk
- ½ cup Slivered Almonds (65g)
- ⅔ cup Vegan Chocolate Chips (113g)
Chocolate Topping (Optional)
- 1 cup Vegan Chocolate Chips (175g)
- 1 teaspoon Coconut Oil
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- Add vegan butter and white granulated sugar to the bowl of your stand mixer and beat together until well combined.
- Add vanilla extract and mix in.
- In a separate bowl add all purpose flour, baking powder and salt and whisk together.
- Add the dry ingredients to the wet and mix in until crumbly.
- Add soy milk and mix it in. Get in there with your hands if necessary to form it into a ball of cookie dough.
- Add slivered almonds and vegan chocolate chips and mix them in.
- Lightly flour your hands and then divide the dough into two equal pieces.
- Place them onto a parchment lined baking sheet and use your hands to form them into two separate log shapes. Make sure to space them apart as they will spread in the oven.
- Bake for 30 minutes until golden brown.
- Allow to cool completely. When cold, slice diagonally with a serrated knife into thick slices (around 1 to 1 ½ inches thick).
- Place the slices evenly on a parchment lined baking sheet and return to the oven to bake at 350°F for 10 minutes.
- Use tongs to flip the slices over and then bake for a final 10 minutes. They should be golden brown on both sides.
- Let the biscotti cool before dipping in chocolate.
- Add the chocolate chips and coconut oil to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted and smooth.
- Dip the biscotti slices in the chocolate and then return them to the parchment lined tray for the chocolate to set.
Notes
- Measure the flour correctly – if you use too much flour you will not be able to form the biscotti into a dough and will need to add extra non-dairy milk. It’s ideal to either weigh your flour on a food scale (best option) or to use the spoon and level method. Spoon it into your measuring cup and level off the top with the back of a knife. Don’t scoop it and don’t pack it into the cup.
- Slivered almonds – are entirely optional. They make a great addition to biscotti but can be omitted or replaced with other nuts like pistachois, walnuts and almonds.
- The biscotti must be completely cooled before cutting into slices. If it’s warm then it will be breakable and you won’t get clean neat slices.
- Use a serrated knife when slicing your biscotti. When you slice the biscotti it’s best to use a sharp serrated knife so that it cuts cleanly and evenly without any breakage.
- Use tongs to flip your biscotti slices. When the biscotti is warm from the oven the slices are fragile and breakable so when you flip them over to bake the other side, it’s best to use tongs so that you can flip them very carefully without breaking them.
- Gluten free: I have not tested this vegan biscotti as gluten free but my best guess would be that it should work if you use a gluten free all purpose baking blend.
- Serves: Depending on how much your biscotti logs spread during baking will determine how many slices you get. You will usually get between 14 and 16 slices from a batch.
- Storing and freezing: They store very well for up to two weeks in an airtight container at room temperature. They are also freezer friendly for up to 3 months. Thaw them in the fridge and then bring to room temperature on the counter.
I made these for a recent autumn potluck. I substituted dried cranberries for the chocolate chips to make them a little more seasonal. The recipe is super easy, yet, somehow seems gourmet. These cookies were a big hit! Everyone gobbled them up.
That’s great Kaitlyn! Thanks so much for sharing and for your great review!
Hi – this looks amazing. I love your recipes.do you please have a recipe for rusks? Thanks for all the work you have it in – you’re doing an amazing job. Nicky
Unfortunately these are the closest thing to rusks we have at the moment. Hopefully in the future! 🙂
I noticed you chose to cream the butter and sugar, while most other recipes use melted butter/vegetable oil. Did you test this variation?
Great recipe! I don’t usually have success with baking but these work so well every time! I’ve found however that the dough does get quite wet so needing a lot of extra flour when forming the balls and transferring to the tray – means the logs spread out to almost flat in the oven! Maybe I’m not mixing enough?
Means I get double the amount suggested in the recipe because I cut long ways as well as across aha! so no real complaints, just an observation 🙂 thanks for the recipe
I baked 15 minutes on each side, equalling another half hour.
Hey! I’m so glad to discover this recipe. Is there any chance to substitute the sugar with another sweetener? Coconut sugar? Or any kind of syrup? I suppose the ratio will be modified! 🙏
Coconut sugar should work.
This recipe worked really well for me. It’s delicious and I’m getting rave reviews when I serve it. The only thing I’ve found is I have to store it in the fridge without a cover or it loses its crunchiness.
So glad you enjoyed them Olivia! I think if you cut them a bit thinner that will increase the crispy/crunchy factor next time. All the best! 🙂
These are amazing and surprisingly easy to make! Mine were more like rusks but I decided I preferred the bigger size. They are so satisfyingly crunchy! They keep their crunch but I suspect they won’t last that long as they are delicious! Give them a go and you won’t be disappointed! Thank you for this fab recipe.
So glad you enjoyed them! 🙂
This recipe looks fab!
I’ll try making these biscotti tomorrow.
Thanks Alison. Xx
Thanks Carol, hope you love it!