Vegan Biscotti

Crunchy and full of flavors, these vegan biscotti are easy to make in one bowl with a few basic ingredients. You can substitute almonds with any nuts or chocolate chips. No fancy ingredients are required, and yes, they’re dunkable!

Published in Nov 2020/updated in Nov 2025

I grew up eating biscotti, and I have baked my almond biscotti thousands of times, seriously. I also bake this version full of lemon flavor, or this classic chocolate chip biscotti. Yes, I have a genuine love for dunking the amazingly crispy biscotti into my cup of coffee.

And even though I’m not vegan, years ago I wanted to create a vegan biscotti recipe that is super simple, equally delicious, and that anyone can enjoy.

Best part? You don’t need any special ingredients: no flax seeds instead of eggs, no melted coconut oil or applesauce instead of butter.

Yes, the ingredient list is minimal, but you’ll be amazed by their simplicity and flavor.

These vegan biscotti are also easy to customize, so feel free to substitute almonds for your favorite nuts, vegan chocolate chips, or dried fruit like sultanas or cranberries. They keep well for several days and are perfect as a homemade Christmas gift.

If you’ve never baked vegan biscotti before, start with this easy recipe and get ready to fall in love just like I did. I can’t pass the kitchen without grabbing one!

List of the ingredients

• Flour or whole wheat flour
• Almonds (toasted and chopped)
• Sugar
• Unsweetened cocoa powder (optional)
• Orange zest & vanilla extract
• Baking powder
• Vegetable oil & water

How to make vegan biscotti

(Note: this is simply a quick explanation; the full recipe is at the bottom of the page)

• Whisk the dry ingredients in one large bowl.
• Add wet ingredients.
• Stir to incorporate the dry ingredients into the wet ingredients.
• Mix the chopped almonds evenly into the mixture.

• Form one or two logs and bake.
• Slice the logs with a sharp and serrated knife.
• Bake biscotti again on each side.

What are biscotti?

Biscotti, or “cantucci,” are the classic twice-baked Italian cookies from Tuscany. If you haven’t heard about them, biscotti means twice (bis) cotti.

Baking them twice might sound time-consuming, but the second bake time is worth it as it gives biscotti their trademark crumbly, dry crispness.

RECIPE NOTES

Pro Tips

Although this 1-bowl recipe is pretty easy, you need to keep a few tips in mind if you make biscotti for the first time:

• It’s worth toasting the almonds to bring out their flavor; don’t skip this step.
• Chop your nuts or dried fruit, which will make the cutting easier
• Use damp hands to shape the logs
• The dough is sticky, it’s fine
• Flattening the logs helps with the cutting
• Use a sharp serrated knife; this is not optional!
• Cut the logs ONLY when they cool down.
  

Vegan biscotti variations

Traditionally made with almonds, you can replace the almonds with:

• Dark chocolate chips
• Dried fruit: cranberries, sultanas, chopped apricots, figs
• Nuts: toasted hazelnuts, pistachios, walnuts, pecans

How long do these vegan biscotti keep?

They last up to 1 week if stored in an airtight container, but make sure they cool completely before storing. My favorite containers are the old-fashioned metal tins; they keep my cookies fresh and crispy.

More cookie & biscotti recipes?

If you are looking for more recipes, you can have a look at this fantastic Christmas cookie collection or these easy recipes:

• Easy almond cookies, soft, chewy, and absolutely divine
• Italian almond biscotti, crispy and perfect with your coffee
• 1-Bowl orange cookies dipped in melted dark chocolate
• 4-Ingredient coconut cookies, easy and delicious
• Chocolate biscotti
• Lemon biscotti
• Chocolate chip biscotti

If you make this vegan biscotti recipe, leave a comment, rate it, or tag a photo #theclevermeal on Instagram.

I would love to hear from you!