You’ll love this Italian biscotti recipe because it’s easy to make, crisp, crunchy, and with a pleasant almond flavor.

The recipe is without eggs and butter, so anyone can eat them. The biscotti are perfect for dipping in sweet dessert wine or eating alone.

Almond biscotti on a white platter
Biscotti variations

Biscotti, called Cantucci or Tozzetti in Italy, are probably the most famous Italian cookies, and every Nonna has their secret recipe.

As a child, I ate (too) many of them, homemade by my Italian grandmas and aunts.

After the unmissable Sunday lunch, they would come out of the kitchen with the most enormous cookie tray in the world.

This biscotti recipe is adapted from my Nonna’s recipe, so you can be assured that it tastes 100% Italian.

The recipe is without eggs and butter, so the biscotti keep crunchy for longer, are lighter, and are easier to make. Plus, everyone at the table can eat them!

We recommend dipping them in Vin Santo, a sweet Italian wine, or any other dessert wine from your local area.

Fun Fact: Biscotti in Italian means “cooked twice” from “bis” (twice) and “cotti” (cooked).

Almond biscotti on a grid

Egg-free biscotti video

Ingredients & Substitutions for vegan biscotti

Biscotti ingredients

Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.

Wet Ingredients

  • Almond milk: This is the best milk for this biscotti recipe because it boosts the nutty flavor of the biscotti. Substitute any other milk for almond milk.
  • Vegetable oil: Any will work. We recommend a neutral one like avocado, sunflower, or canola oil.
  • Sugar and powdered sugar: They are both recommended in this recipe. However, you could also use sugar. We find that the combination of both makes this biscotti recipe crunchier.
  • Citrus zest: We add both lemon zest and orange zest. You can use just one or the other if you prefer. Or you can replace it with anise seeds.
  • Vanilla extract: Optional, but it complements the other ingredients well. Substitute almond extract, anise extract, or cinnamon.

Dry Ingredients

  • Flour: We use all-purpose flour. We have not tested these biscuits with gluten-free flour.
  • Baking powder: It gives a slight rise and crunch, and it makes the biscotti friable when you bite them.
  • Almonds: Almond is the most popular nut for biscotti. Substitute hazelnuts, walnuts, pecan, dark chocolate chips, pistachios, raisins, dried cherries or cranberries.
  • Salt: A pinch of sea salt brings the ingredients together.
hazelnut and chocolate biscotti on a plate

How to make biscotti

Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.

Preheat the oven to 340°F or 170°C.

To a bowl, add milk, vegetable oil, sugar, powdered sugar, grated lemon zest, grated orange zest, and vanilla extract.

Stir or whisk until well combined.

liquid ingredients in a glass bowl

Fold the almonds or your chosen add-ins in the liquid mixture.

Tip: Make sure to follow our quantities. If you put too many nuts or other flavorings, the dough won’t hold them in and will fall apart while shaping it.

Add flour, baking powder, and salt and mix with a spatula until you get a dough.

dry ingredients and almonds in a glass bowl

Transfer the dough to a lightly dusted worktop and knead with your hands for a minute. You want to get to a compact dough ball without over-kneading.

hands shaping the biscotti dough

Cut the dough into two parts and shape each into a long, flat log.

Arrange the two logs on a baking sheet lined with parchment paper.

hands shaping long biscotti dough

Bake for 25 minutes in a preheated oven at 340°F or 170°C.

Then, take them out of the oven and let them cool down on the tray for 20 minutes.

biscotti after first baking round

Cut the logs diagonally into the classic biscotti shape. Use a serrated knife or bread knife.

Tip: The logs need to have cooled down for 20 minutes, or they’ll fall apart when you slice them.

hands and serrated knife cutting biscotti

Arrange the biscotti back on the baking tray, cut side facing down, and bake for ten more minutes or until golden.

The second baking will make them crispy, golden, and tasty.

Almond Biscotti after second baking

Let them cool down completely on a wire rack before serving.

Almond Biscotti served on a platter

Serving suggestion

italian cookies platter

Biscotti are typically served on a platter with other cookies. In many homes, they are also eaten for breakfast, after lunch or dinner, mid-morning, or as an afternoon snack – basically at any time!

Try making our other delicious cookies, such as Orange Almond Cookies, Amaretti, and Red Wine Cookies.

They are all perfect for the autumn and winter holiday season or at any other time when you feel like a delicious sweet treat.

Variations

Chocolate dipped biscotti

Biscotti variation with dark chocolate

A crunchy cookie covered in dark chocolate for a perfect sweet treat for a special occasion.

Check out our chocolate-dipped biscotti recipe (coming soon)

Chocolate chips and cranberry biscotti

Chocolate chips and cranberries biscotti

Substitute ¼ cup dark chocolate chips and ¼ cup dry cranberries for the almonds. Chocolate and cranberries are divine together, especially when hugged by a crunchy cookie.

Tips

Don’t add too many nuts: Avoid adding too many nuts because the dough cannot hold them in. It will be impossible to shape the biscotti. It’s best to stick to our measurements.

Let them cool after the first bake: If you try to cut the biscotti while they are still hot, the dough will crumble, and you won’t get clear-cut biscotti.

Don’t let them cool for more than 20-30 minutes, though, or it’ll be hard to cut them.

Storage

Make ahead: biscotti are the perfect recipe to make ahead as they keep well for weeks. You can even give them as a Christmas present!

Room temperature: Store in a tin box, glass jar, or airtight container in a cool and dry spot for 2 -3 weeks.

Add a piece of bread to the container with the biscotti. It will absorb excess moisture, leaving the cookies crunchy for longer.

More Italian Desserts

Almond biscotti in a stack

Biscotti Recipe

By: Nico Pallotta
4.95 from 72 votes
You'll love this Italian biscotti recipe because it's easy to make, crisp, crunchy, and with a pleasant almond flavor.
The recipe is without eggs and butter, so anyone can eat them. The biscotti are perfect for dipping in sweet dessert wine or eating alone.
Prep Time: 25 minutes
Cook Time: 25 minutes
Second Bake: 10 minutes
Total Time: 1 hour
Servings: 34 biscotti
Course: Dessert, Snack
Cuisine: Italian

Equipment

  • serrated knife (bread knife)

Ingredients

Wet ingredients

  • cup almond milk or other milk
  • cup vegetable oil any, as long as it's neutral
  • ½ cup sugar
  • ¼ cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest optional
  • 1 teaspoon vanilla extract

Dry ingredients

  • ¾ cup almonds
  • teaspoon baking powder
  • 2 cups all-purpose flour
  • 1 pinch salt

Instructions 

  • Preheat the oven to 340°F or 170°C.
    To a bowl, add ⅓ cup almond milk, ⅓ cup vegetable oil, ½ cup sugar, ¼ cup powdered sugar, 1 teaspoon lemon zest, 1 teaspoon orange zest, and 1 teaspoon vanilla extract.
    Whisk until well combined.
    liquid ingredients in a glass bowl
  • Stir in ¾ cup almonds.
    Almond in liquid ingredients in a bowl
  • Add 2 cups all-purpose flour, 1½ teaspoon baking powder, and 1 pinch salt.
    Mix with a spatula until you get a dough.
    dry ingredients and almonds in a glass bowl
  • Transfer the dough to a lightly dusted worktop and knead with your hands for a minute.
    You want a compact dough ball without over-kneading.
    hands shaping the biscotti dough
  • Cut the dough into two parts and shape each into a long, flat log.
    Arrange the two logs on a baking sheet lined with parchment paper.
    hands shaping long biscotti dough
  • Bake for 25 minutes at 340°F or 170°C then let cool down for 20 minutes.
    biscotti after first baking round
  • Cut the logs diagonally into the classic biscotti shape. Use a serrated knife or bread knife.
    hands and serrated knife cutting biscotti
  • Put back on the tray, flat on the cut side, and bake for 10 minutes or until golden.
    Almond Biscotti after second baking
  • Let cool down completely before serving.
    Almond Biscotti served on a platter

Video

Easy Biscotti (no eggs)

Notes

Nutrition information is an estimate for 1 biscotto out of 34.
STORAGE
Make ahead: biscotti are the perfect recipe to make ahead as they keep well for weeks. You can even give them as a Christmas present!
Room temperature: Store in a tin box, glass jar, or airtight container in a cool and dry spot for 2 -3 weeks.
Add a piece of bread to the container with the biscotti. It will absorb excess moisture, leaving the cookies crunchy for longer.
ALSO ON THIS PAGE

Nutrition

Calories: 83kcal, Carbohydrates: 11g, Protein: 2g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 49mg, Dietary Fiber: 1g, Sugar: 4g, Vitamin A: 0.3IU, Vitamin B6: 0.01mg, Vitamin C: 0.2mg, Vitamin E: 1mg, Vitamin K: 0.03µg, Calcium: 20mg, Folate: 17µg, Iron: 1mg, Manganese: 0.1mg, Magnesium: 10mg, Zinc: 0.2mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

4.95 from 72 votes (44 ratings without comment)

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Recipe Rating




88 Comments

    1. Hi Nani,

      Thanks for your message. No I haven’t tried making one big log for bigger biscotti, but it should be possible.
      Have a wonderful day.
      Nico

  1. 5 stars
    Sooo good! Just came out of the oven. Had to bake it a wee longer but turned out amazing taste wise. Will dip them into chocolate as well 🤤

    1. Hi Sarah,

      I am not sure, I am afraid. We haven’t tested this with GF flour or coconut sugar.

      Both could work, my main concern would be that they could crumble as you cut them.

  2. Not sure where I went wrong. I’m not an inexperienced baker by any means. My dough was very wet by the time all ingredients were done being added and mixed. I had to add more flour before the kneading stage. By the time these were done baking they never brown. Most likely to my flour addition. Not sure what happened but taste is still nice.

    1. I’m sorry Ashleigh the recipe didn’t turn out well for you. Not sure what could have gone wrong.
      Did you make any substitutions?

  3. 5 stars
    Your receipt is mozzafiato and somewhat healthy, since I used dates sugar and hazelnut oil.
    Purtroppo my Italian is not bene yet, I am studying.

  4. I made this recipe exactly as it is written and had no issues. I did end up having to bake them for about 10 extra minutes for the 2nd bake just to my preference. I also sprinkled some coarse sugar on top before I baked them, and after the second bake I dunked them in some vegan chocolate. 10/10