You’ll love this Italian biscotti recipe because it’s easy to make, tasty, crunchy, and with a pleasant almond flavor.
The recipe does not use eggs or butter. The biscotti are perfect for Christmas or an Italian-themed dinner. They are excellent dipped in sweet dessert wine or as is.
Similar recipes: vegan custard, vegan panna cotta, vegan apple cake.
What are biscotti?
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 grandma and aunt.
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 or butter, so the biscotti stay crunchy 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).
Ingredients and substitutions
Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.
Wet Ingredients
- Almond milk is the best milk for this biscotti recipe because it boosts the nutty flavor of the biscotti. You can substitute any other milk for almond milk.
- Vegetable oil: Any will work. We recommend olive oil, avocado oil, sunflower oil, 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 and orange zest. You can use just one or the other if you prefer, or you can replace it with anise seeds.
- Vanilla extract is 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 the biscotti a slight rise and crunch and makes them friable when you bite them.
- Almonds: Almonds are the most popular nut for biscotti. Substitute hazelnuts, walnuts, pecans, dark chocolate chips, pistachios, raisins, dried cherries, or cranberries.
- Salt: A pinch of sea salt brings the ingredients together.
How to make biscotti
Quantities are in the recipe box at the bottom of the page.
Preheat the oven to 340°F or 170°C.
To a bowl, add 1/3 cup of almond milk, 1/3 cup of vegetable oil, 1/2 cup of sugar, 1/4 cup of powdered sugar, 1 teaspoon of grated lemon zest, 1 teaspoon of grated orange zest, and 1 teaspoon of vanilla extract.
Whisk until well combined.
Fold 3/4 cup of almonds or your chosen add-ins in the liquid mixture.
Tip: Follow our quantities. If you add too many nuts or other flavorings, the dough will not hold them in and will fall apart while shaping.
Add 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1 pinch of salt, and mix with a spatula until you get a dough.
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.
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.
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.
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.
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.
Let them cool down completely on a wire rack before serving.
Serving suggestions
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 any other time when you want a delicious sweet treat.
Variations
Chocolate dipped biscotti
A crunchy cookie covered in dark chocolate is the perfect sweet treat for a special occasion.
Chocolate chips and cranberry 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: Do not add too many nuts, as the dough will not 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 they’ll be difficult to cut.
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. The bread will absorb excess moisture, keeping the cookies crunchy longer.
Similar recipes
HOLIDAY DESSERTS: apple cinnamon muffins, apple crumble, vegan tiramisù, vegan cinnamon rolls, vegan french toast, vegan pancakes.
For more dessert ideas, check out our compilation of 40+ vegan dessert recipes.
Biscotti
Video
Equipment
- serrated knife (bread knife)
Ingredients
Wet ingredients
- ⅓ cup almond milk or other milk
- ⅓ cup vegetable oil such as olive oil, canola oil, or other
- 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
- 1½ 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.
- Stir in ¾ cup almonds.
- Add 2 cups all-purpose flour, 1½ teaspoon baking powder, and 1 pinch salt.Mix with a spatula until you get a dough.
- 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.
- 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.
- Bake for 25 minutes at 340°F or 170°C then let cool down for 20 minutes.
- Cut the logs diagonally into the classic biscotti shape. Use a serrated knife or bread knife.
- Put back on the tray, flat on the cut side, and bake for 10 minutes or until golden.
- Let cool down completely before serving.
Notes
Nutrition
Don’t Lose This Recipe
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This is an excellent recipe. In the past my vegan biscotti were not crispy or crunchy enough. But these came out perfectly! I omitted the lemon zest and instead of almonds used a combination of pistachios and craisins. I also added a scant 1/2 tsp anise extract, which gave them a more traditional biscotti flavor, in my opinion. Everyone has loved these. I’ll definitely make again! Thank you!
Hi Maria, I’m so delighted you liked the biscuits!
What a wonderful idea with anise extract, that’s a great flavor combination with the nuts, I can imagine! Thanks so much for taking the time to write a message, and happy new year! Kindest, Louise
I was so excited for this recipe! Unfortunately I used Bob’s 1:1 GF flour which caused my biscotti to fall apart after cutting it, I even waited an additional 15 minutes before cutting the second snake after my first one fell apart. The scraps were so good though!
Hi Cole, I’m so sorry these didn’t turn out well for you – we take the blame entirely, and we’ve updated the gluten-free instructions now accordingly.
Thanks so much for your feedback, and have a great week ahead. Kindest regards, Louise
Hey Nico & Louise,
Thanks for this vegan recipe. Love it. I add 75 grams of crystallised ginger to the hazelnut and almond version for a twist. Try it sometime.
Keep well.
Simon
Done this recipe so many times now, people I know have started dropping orders 🙂 those cantucci come out better than store bought!!! Niiiiiiiiiiice.
Ahaha, that’s great, so happy to hear you liked the recipe! It’s also one of my favorites 🙂 Cheers, Nico
Great recipe and very thorough instructions! I made hazelnut and orange biscotti twice. Super simple and delicious!
Thank you Melissa, for making our recipe and for taking the time to comment. I’m very happy you like you hazel and orange combination, that’s also my guilty pleasure! Cheers, Nico
I love this recipe and so does all my family. My adult son who is very fussy loves these. Thank you and I’ll keep on making them every fortnight to keep my family happy :))
I’m so delighted to hear, Nadia! I wish I had biscotti in my home that often, it sounds like a good life! Cheers, Nico
very easy, tasty and now is my favourite recipe! Thank you a lot for it!
Thank you so much Yulia, we are happy you like the recipe 🙂
Beautiful recipe!! Yes to leaving it quite some time before cutting to avoid the crumbles 🙂 Excited to share these for christmas. Thank you.
Thank you, Emma! Oh yes, my patience is always tested when I make biscotti, and I just wanna eat them straight out off the oven!! Best, Nico
They were delicious! I made cranberry almond (1/2 cup almonds & 1/4 dried cranberries)! Ty for the recipe.
Thanks so much for letting us know Luisa, we are delighted you liked them. Love the cranberry almond mix 🙂
These look lovely and I will be trying the recipe. A question about this step: “Cut the dough into two parts, and shape each part into a long, flat, snake-like stripe.” Roughly how thick (height) should each strip be? I’m assuming not too flat?
Ciao Kay, thanks for commenting – good question! You are right, they should not be too flat, aim for 1.5-2cm height/0.5-0.8 inch and you should be fine. They will be a bit rugged on top, but that only makes them more rustic and authentic 🙂 if you want, have a look at the YouTube video linked in the blog post, it might give you an indication of height and looks of the “snakes”. Happy baking! Nico
Swapped white with brown sugar and still worked! Super delicious and pretty easy
Wonderful!! Thanks for making our recipes – and for leaving a comment! Cheers, Nico
Hi Nico,
Your biscotti are great! Our favorite version is cranberry. I made some alterations on your recipe – decrease amount of sugar by 1/3rd and added anise seeds.
Hi Olga, I’m so happy you like the biscotti with cranberries! And I’m delighted to hear that you changed the recipe to fit your taste, anise seeds sound like an amazing addition! Have a great day. Cheers, Nico