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.
Table of Contents
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).
Egg-free biscotti video
Ingredients & Substitutions for vegan biscotti
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.
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.
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.
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 suggestion
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
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
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
For many more easy dessert ideas, check out our desserts category page.
Biscotti Recipe
Equipment
- serrated knife (bread knife)
Ingredients
Wet ingredients
- ⅓ cup almond milk or other milk
- ⅓ 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
- 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.
Video
Notes
Nutrition
If you liked this biscotti recipe, you might also enjoy:
These are the best vegan biscotti I’ve ever made. People can’t believe they’re vegan. I make a pistachio craisin version. Also, I add /4 tsp anise extract which makes them taste so authentic. Plus they’re very easy and quick! Love this recipe!
Fantastic, Maria. Pistachio and craisin combined sounds just amazing 💪
Thank you for your kind comment. All the best,
Louise
very happy to have found this recipe!! I tried half whole wheat flour and half AP – turned out great with just a bit more time on the second bake nonetheless delicious! 🙂
So happy you liked the recipe Zinnia.
Thanks for letting us know 🙂
Hope you have a great day!
Nico
can i substitute almond flour for all purpose flour
I’m not sure Mary, I haven’t tried. I don’t think the dough will stay together with almond flour.
Can I freeze these biscotti? If so should they be individually frozen first?
Hi Marie, I wouldn’t freeze them once they are cooked because they would get soggy as they thaw.
It’s best to store them in a cookie jar in a dry corner of your kitchen. They keep well for more than a month.
You can freeze the uncooked cookie dough already shaped into logs for about 1 month, and let them thaw in the refrigerator before proceeding normally with double baking.
I hope this helps.
Nico
Can I make these with GF flour?
Hi Jennifer,
We have not tested these with gluten-free flour but a couple of readers tried it and it worked well.
Here is what Claire said about using gluten-free flour:
“Wonderful recipe!! I made these with the gluten free 1 to 1 flour and they turned out delicious. I baked them 10 minutes longer on the original bake and 5 minutes longer on the second bake (due to using the gluten free flour). Thanks for a wonderful recipe.”
I hope that helps! /Louise
I’ve tried making vegan biscotti in the past and they were not good. This recipe is perfect!! Light crispy and not too sweet. I had to add a little more flour to get the correct consistency but other than that I followed the recipe. Question, I’m thinking of making these with pumpkin spice version. What would you recommend reducing the wet ingredients and adding some purée pumpkin. I’m thinking reduce the milk and oil by half and adding the purée to that amount. Would love to hear your opinion. Btw I’ve tried many of your recipes and they are all amazing!!! Thanks for the inspiration.
Thank you so much for your message Andrea! I’m happy you like the biscotti 🙂
That’s such a good idea with pumpkin puree.
I would probably do it as you suggested. They might turn out a little less crunchy but the pumpkin spice flavor should make up for that 🙂
All the best!
Nico
Thank you for the recipe. I found your recipe when I was looking for an eggless recipe for Biscotti. Very satisfied with the outcome. Thank you again.
Hi Sowmnya,
I’m very happy you liked the biscotti! Thanks so much for leaving a comment here 🙂
Best, Louise
These are soooo good! I added a bit of salt, sliced almonds, anise extract and anise seed. Delicious!!!!
Fantastic idea, Justine! I’m super happy you liked them and added anise to the mix, what a great idea!
Thank you for taking the time to leave a comment!
Have a great week ahead. Kindest,
Louise
Wonderful recipe!! I made these with the gluten free 1 to 1 flour and they turned out delicious. I baked them 10 minutes longer on the original bake and 5 minutes longer on the second bake (due to using the gluten free flour). Thanks for a wonderful recipe.
Hi Claire,
Wow, That’s a great tip for gluten-free bakers, I’m super happy you liked them and figured out the process with a different flour.
Thank you for taking the time to leave a comment here.
All the best,
Louise
Can I use coconut oil instead of sunflower or other vegetable oil?
Thanks!
Hi Dewi,
Yes, you can use (melted) coconut oil – but be aware that it will change the flavor of the biscuits towards coconut instead of a neutral-vanilla flavor.
Let us know how they turn out for you.
Kindest,
Louise