Biscotti is an Italian cookie that has been baked twice, typically made with almonds. I have seen many variations of biscotti, including chocolate dipped biscotti, and biscotti with pistachios, but for  this recipe, I am sharing how I make a simple Almond Biscotti with no eggs or dairy.  

There are lots of great things about Biscotti: aside from the fact that they taste fantastic, they are very crisp, which makes them great for storing for long periods, and make perfect “dunking” cookies to dip in your morning coffee. If you find that your biscotti is too crisp, either dip it in your tea or coffee (which is the best way to enjoy your biscotti, in my opinion), or pop it in the microwave for 30 seconds to soften it up. 

This Vegan Biscotti can be stored in an airtight container at room temperature for 3-4 weeks; if you plan on storing it longer than that, you can freeze it for up to 3 months, in an airtight container. 

3 1/4 Cup All Purpose Flour

2 1/2 tsp Baking Powder

1/4 tsp Salt

1/2 Cup + 1 Tbsp Aquafaba from canned Chickpeas

1/4 Cup Canola Oil

1 1/4 Cup Sugar

1/2 tsp Lemon Zest

1/2 tsp Orange Zest

1 tsp Vanilla Extract

1 tsp Almond Extract

1/4 Cup Sliced Almonds

Preheat the oven to 375′ F

Sift together the flour, baking powder and salt. Set aside. 

Using the whisk attachment on a stand mixer, whisk 1/2 Cup of Aquafaba until it is frothy and white (it should still flow easily, at the stage just before it reaches soft peaks).

Mix in the Canola Oil, Sugar, Lemon Zest, Orange Zest, Vanilla Extract, and Almond Extract. 

Using a paddle attachment on the mixer, add the dry ingredients and mix until the dough is smooth and uniform (and no longer crumbly).

Break the dough into two pieces, and roll each piece into a log approximately 1 1/2″ x 10″

Place the dough logs on a silicone or parchment lined baking sheet, and press down on the tops so they are more rectangular shaped and are approximately 2″ wide. 

Brush the tops of the dough with 1 Tbsp of Aquafaba, and sprinkle with the Sliced Almonds, lightly pressing down so the almonds stick to the top of the dough. 

Bake for 25 minutes, then remove from oven. Once they are cool enough to touch, transfer the biscotti logs onto a cutting board.

Slice the logs diagonally, into 1/2″ thick slices (each log should make approximately 20 slices).

Place the slices back on the baking sheet, laying them on their sides.

Bake again at 375′ for 15 minutes, flipping them halfway through. 

Let cool, and enjoy!