Crisp Almond Biscotti
Prep. Time
15 minutes
Cook Time
1 hour
Servings
15-20 cookies
Difficulty
Challenging
egg-free, dairy-free, Soy-Free
These biscotti came out of a very practical need: something crunchy, not overly sweet, and sturdy enough to hold up over a few days without feeling like dessert-for-dessert’s-sake. Using applesauce instead of eggs keeps them lighter and adds moisture without heaviness, while almonds bring texture and staying power. They’re crisp, lightly sweet, and ideal for pairing with coffee, tea, or packing alongside fruit for a simple snack. This is a straightforward, no-fuss biscotti recipe that fits everyday eating—not just special occasions.
Ingredients
2 cups all purpose flour
1.5tsp baking powder
1/2 tsp salt
2/3 cup granulated sugar
1/3 cup coconut oil, unrefined, melted
1 tsp vanilla extract
1/2 cup apple sauce
2/3 cup silvered almonds
1/3 cup plant-based milk
Instructions
Preheat the oven to 360°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the dry ingredients: flour, baking powder, salt, and sugar.
In a separate bowl, mix the wet ingredients: melted coconut oil, vanilla, applesauce, and plant-based milk until smooth.
Pour the wet mixture into the dry mixture and stir until a thick dough forms.
Fold in the slivered almonds until evenly distributed.
Transfer the dough to the lined baking sheet and shape it into a rectangular log/block. You can 'play' with how thick and long it is, which will directly affect how thick and tall the cookies will turn out eventually. See pictures to get an idea of how mine turned out.
Bake for 25 minutes at 360°F, until the top looks set and lightly firm.
Reduce the oven temperature to 330°F.
Let the baked log cool for 10–15 minutes (cool enough to handle, still slightly warm for easier slicing).
Using a sharp knife, gently cut into 1-inch slices and lay the slices cut-side down on the baking sheet.
Return to the oven and bake for 30 minutes at 330°F, until the biscotti are golden and dry (flip halfway if you want extra even crisping).
Cool completely on a rack, then let them sit to dry and harden before serving for the best crunch.
Keep refrigerated, in an airtight container for up to 5 days.
Notes
If you like subtle sweetness to your desserts, reduce the amount of sugar to 1/2 cup.
For a nut-free recipe, don't add almonds and make sure any store-bought products are labeled as free of this allergen.
The coconut oil in its unrefined version is a healthier choice (than the refined option), but has a coconut flavor to it. Choose the refined option, if preferred.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!