Vegan biscotti with almonds and cranberries – this vegan version of biscotti is just as delicious as the original and so easy to make! They are wonderful with a cup of coffee and keep for ages so make great Christmas gifts!
Biscotti, also known as Cantuccini, are a crunchy, twice-baked Italian biscuit/cookie that are best eaten with a glass of sweet wine or a cup of coffee for dunking.
They are quite hard on their own, but dunking them softens them a bit, preventing you from breaking your teeth and creating a delicious flavour combination.
While they are good all year round I particularly like to bake them at Christmas. They keep for yonks so they make great gifts sealed up in an airtight jar; provided you can bring yourself to give any away that is!
Traditionally biscotti are made with three core ingredients – flour, eggs and sugar. I initially thought that they would be tricky to veganise seeing as they rely so heavily on the eggs which can be difficult to substitute.
Happily however, these eggless biscotti turned out just as good as the original and the eggs weren’t as difficult to substitute as I originally thought. Soy milk replaces the moisture and protein, and melted refined coconut oil replaces the fat from the egg yolks.
These vegan biscotti are crunchy, full of flavour and easy to make. I added almonds and dried cranberries to mine but you can vary the nuts and dried fruit as you prefer.
How To Make Vegan Biscotti:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
In a large bowl, whisk together caster sugar, soy milk, melted refined coconut oil, lemon or orange zest and vanilla extract until well combined.
In a separate bowl, sift together plain flour, baking powder and salt.
Add the dry ingredients to the wet and stir until it forms a rough dough then add almonds and dried cranberries and mix until they are well distributed. Use your hands to bring it together into a ball.
Divide the dough into two even pieces and shape each one into a log about 5cm wide. Place them well spaced apart on a baking parchment lined baking sheet and use your hands to slightly flatten them and square off the edges for perfectly shaped biscotti.
Bake the logs for 30-35 minutes until they are firm and lightly browned.
Remove the logs from the oven and set them aside to cool for 15 minutes. Turn the oven down to 140°C/275°F/gas mark 1.
Once the logs have cooled, use a sharp serrated knife to cut them into diagonal slices about 1 to 1 ½ cm wide. Don’t try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly. (I like to eat the end bits for uh, taste testing purposes…)
Lay the slices cut side down on the baking sheet and return them to the oven for 8 minutes. Turn the slices over and bake for another 8 minutes. Remove from the oven and transfer to a wire rack to cool.
Once the biscotti are cool store them in an airtight container. They will keep for several months if stored correctly.
Top Tips:
As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
This recipe will work with any non-dairy milk (except probably coconut), but unsweetened soy milk is best as it has the highest protein content and therefore most closely mimics the egg.
You can swap the melted refined coconut oil for another type of mild flavoured oil if you prefer.
Make sure that the milk is room temperature, or even lukewarm, otherwise you risk the coconut oil re-solidifying.
Don’t try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly.
If you want softer biscuits you can reduce the second bake time a little; and if you want really super crunchy ones you can increase it a bit.
You can swap the almonds and cranberries for other nuts and dried fruits if you prefer.
The biscotti will keep for several months provided they are stored in an airtight container in a cool, dark place.
More Vegan Cookie Recipes:
Vegan peanut butter chocolate chip cookies
Autumn leaf maple cookie wreath
Vegan pumpkin chocolate chip cookies
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Vegan Biscotti With Almonds And Cranberries
Vegan biscotti with almonds and cranberries - this vegan version of biscotti is just as delicious as the original and so easy to make! They are wonderful with a cup of coffee and keep for ages so make great Christmas gifts!
Ingredients
- 180 g (3/4 cup + 2 Tbsp) caster (superfine) sugar
- 80 ml (1/3 cup) unsweetened soy milk (other non-dairy milks will work but soy is best) room temperature
- 2 Tbsp melted refined coconut oil
- finely grated zest of 1 lemon or orange (optional)
- 1 tsp vanilla extract
- 275 g (2 1/4 cups) plain (all-purpose) flour
- 1 tsp baking powder
- 1/4 tsp salt
- 75 g (2 ¾ oz) whole almonds (blanched or with skin)
- 60 g (2 oz) dried cranberries
Instructions
-
Preheat the oven to 180°C/350°F/gas mark 4. Line a baking sheet with baking parchment.
-
In a large bowl, whisk together the sugar, soy milk, melted coconut oil, zest and vanilla extract until well combined.
-
In a separate bowl, sift together the flour, baking powder and salt.
-
Add the dry ingredients to the wet and stir until it forms a rough dough then add the almonds and cranberries and mix until they are well distributed. Use your hands to bring it together into a ball.
-
Divide the dough into two even pieces and shape each one into a log about 5cm wide. Place them well spaced apart on the baking sheet and use your hands to slightly flatten them and square off the edges for perfectly shaped biscotti.
-
Bake the logs for 30-35 minutes until they are firm and lightly browned.
-
Remove the logs from the oven and set aside to cool for 15 minutes. Turn the oven down to 140°C/275°F/gas mark 1.
-
Once the logs have cooled, use a sharp serrated knife to cut them into diagonal slices about 1 to 1 ½ cm wide.
-
Lay the slices cut side down on the baking sheet and return them to the oven for 8 minutes. Turn the slices over and bake for another 8 minutes. Remove from the oven and transfer to a wire rack to cool.
-
Once cool store in an airtight container.
Recipe Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- This recipe will work with any non-dairy milk (except probably coconut), but unsweetened soy milk is best as it has the highest protein content and therefore most closely mimics the egg.
- You can swap the melted refined coconut oil for another type of mild flavoured oil if you prefer.
- Make sure that the milk is room temperature, or even lukewarm, otherwise you risk the coconut oil re-solidifying.
- Don't try slicing the logs before the 15 minutes cooling time is up otherwise they will be hard to slice and crumbly.
- If you want softer biscuits you can reduce the second bake time a little; and if you want really super crunchy ones you can increase it a bit.
- You can swap the almonds and cranberries for other nuts and dried fruits if you prefer.
- The biscotti will keep for several months provided they are stored in an airtight container in a cool, dark place.
