Go Back
Patricia M.

Classic Vegetarian Almond Biscotti

Golden, twice-baked vegetarian biscotti made with toasted almonds, coconut oil, vanilla, and almond extract.
These crisp, lightly sweet cookies are easy to store and ideal for serving alongside coffee or tea.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 biscotti
Course: Cookies
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Biscotti
  • 3 tablespoons refined coconut oil
  • ⅓ cup natural cane sugar
  • 1 tablespoon golden ground flax meal
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon almond extract
  • 2 tablespoons room-temperature water
  • 1 cup flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup toasted almonds chopped
For Toasting the Almonds
  • ¼ cup almonds to be toasted and chopped before adding to the dough

Equipment

  • Large mixing bowl
  • Hand mixer
  • Separate mixing bowl
  • Wooden spoon
  • Baking tray
  • Parchment paper or silicone baking mat
  • Sharp knife

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F.
  2. Cream the Coconut Oil and Sugar: Place the natural cane sugar and refined coconut oil in a large bowl. Using a hand mixer, beat them together until the mixture becomes lighter in color.
  3. Add the Flavoring and Flax: Add the golden ground flax meal, vanilla extract, almond extract, and 2 tablespoons room-temperature water to the creamed mixture. Continue beating until everything is thoroughly combined.
  4. Combine the Dry Ingredients: In a separate bowl, mix together the flour, baking powder, and salt.
  5. Make the Dough: Gradually add the dry mixture to the creamed mixture, incorporating it a little at a time. A wooden spoon is preferred for combining the wet and dry ingredients.
  6. Add the Almonds: Fold the chopped toasted almonds into the dough until they are evenly distributed.
  7. Shape the Dough: Line a baking tray with parchment paper or a silicone baking mat. Place the dough directly on the prepared tray and form it into a log.
  8. First Bake: Bake the dough log at 350°F for 20–25 minutes, until it develops a golden color, particularly around the edges.
  9. Brush and Rest the Log: Remove the log from the oven and lightly brush its surface with water. Allow it to rest for about 15 minutes; the moisture helps keep the crust soft and makes slicing easier.
  10. Reduce the Oven Temperature: Lower the oven temperature to 325°F in preparation for the second bake.
  11. Slice the Biscotti: Cut the rested log into slices approximately ½–¾ inch thick, cutting at a slight angle for a neat appearance.
  12. Arrange for the Second Bake: Return the slices to the baking tray, standing the pieces upright and separating them from one another so they can bake evenly.
  13. Second Bake: Bake at 325°F for 25–30 minutes, until the biscotti are crusty and dry. A slight softness in the center is acceptable because the cookies will continue to harden as they cool.
  14. Refresh or Further Crisp the Biscotti: If the biscotti have not hardened to your preferred texture, or if you want to refresh cookies that have softened, place them in a 300°F oven for about 10 minutes.

Notes

  • Toast the almonds at 350°F for 6–7 minutes before chopping them for the dough.
  • Let the baked biscotti log rest for about 15 minutes after lightly brushing it with water. This softens the crust enough to make slicing easier.
  • Cut the log into ½–¾-inch slices. A slight diagonal cut gives the biscotti a neat, traditional appearance.
  • Keep the sliced pieces standing upright and separated during the second bake so they can dry and crisp evenly.
  • The centers may retain a little softness immediately after the second bake. They will firm up as the biscotti cool.
  • If the finished biscotti become soft during storage, refresh them in a 300°F oven for about 10 minutes.