These crunchy, delicious Vegan Orange Almond Biscotti are perfect for dunking into a cup of coffee or tea.
If you love dunkin', these Vegan Orange Almond Biscotti should be right up your alley.
They're crunchy, they're infused with fresh, sparkling, citrusy flavor, and they'll most certainly make you go delizioso!
A biscotti is a twice-baked Italian cookie and this vegan recipe is one I've made for years. I shared with you all the way back in 2010, and many of you have made it over the years. It's such a good one that I've made hardly any changes to it in all this time, except to swap out walnuts, which I used at the beginning, for almonds, which are a more traditional choice.
This recipe is, in fact, quite traditional, except that it doesn't use any eggs, of course. I also imbue the biscotti with orange juice and zest, making it an exceptionally tasty treat.
10 ingredients for Vegan Orange Almond Biscotti:
- Unbleached all purpose flour. I sometimes sub half or even more of the flour with whole wheat flour, but if you do this, keep in mind that your biscotti might not shape up as beautifully. They will still taste fabulous, though, and they'll be healthier.
- Turbinado sugar. You can use any sugar, but turbinado is a good compromise between white sugar and coconut sugar, which has a deeper flavor. You don't want a very strongly flavored sugar here because you want the orange to shine through.
- Baking powder
- Baking soda
- Orange juice and zest. Try and use a pulpy orange juice for this one, for the best flavor. You can just make your own by throwing a few peeled and seeded oranges in the blender.
- Vegetable oil. Use a flavorless oil like avocado for the best results.
- Pure vanilla extract
- Blanched, sliced almonds
How to make Vegan Orange Almond Biscotti:
The recipe itself is a breeze and will take you no more than 15-20 minutes to put together. You do need some dedicated time unlike many baking recipes where you can put your baked good in the oven, turn on the timer, and forget about it until the timer goes off. That's because the biscotti are twice-baked -- meaning you first bake them up in two logs, and then cut them and bake them again. You also need to turn over the biscotti once during the second bake.
The biscotti dough will seem a little wet but work with well-oiled hands to shape it into a log. It will spread a little as it bakes, so be sure to space your logs well apart.
When you cut your biscotti, use a serrated knife and use a gentle sawing motion to make sure you get even-shaped cookies.
This recipe makes a ton of biscotti -- I got 24 six- and five-inch biscotti out of this recipe. You can make your logs slimmer and cut more, shorter biscotti if you choose.
The texture of your biscotti will be dry and crunchy, and that's exactly how you want them to be. Remember, these are cookies made for dunking.
How and when to serve this Vegan Orange Almond Biscotti:
Biscotti make a great snack or dessert. As a dessert they are typically served with wine, but they are just as awesome dunked into coffee or even tea. Or do as Jay does and dunk these into orange juice for even more of an orange hit.
If you make these vegan Orange Almond Biscotti, be sure to leave me a comment below or take a photo and tag me @holycowvegan on Instagram.
Happy baking, and ciao.
Looking for more vegan cookie recipes?
- Vegan Pecan Pie Bars, Gluten-Free
- Vegan Squash Cake with Pineapple Frosting
- Orange Almond Breakfast Loaf
- Vegan Shortbread Cookies
- Vegan and Gluten-Free Italian Amaretti Cookies
Vegan Orange Almond Biscotti Recipe:
Vegan Orange Almond Biscotti
- In a bowl, mix the flour, baking powder, baking soda, cornstarch and salt.
- In a large bowl or the bowl of a stand mixer, combine the orange juice and zest, sugar, vegetable oil, orange and vanilla. Beat together until everything is combined.
- Add the flour in three batches to the orange juice mixture, mixing for 10 seconds after each addition. Add the almonds at the end and mix. Once everything is combined, your dough will still look quite wet.
- Prepare a baking sheet by lining it with parchment paper or by oiling it. Use a spatula to divide the dough into two portions. Using very well-oiled hands, shape each half into a flat log, about four inches wide. The oil on your hands should help you get it into an even shape.
- Place both logs as far apart as possible on the baking sheet.
- Bake in a preheated 375-degree oven for 25-30 minutes.
- Remove the baking sheet to a rack and when the logs are cool enough to handle, place one on a cutting board. Using a serrated knife, cut into ½-inch slices.
- Return the biscotti to the parchment-lined baking sheet and bake for 10 minutes. Flip over and bake the other side for another 10 minutes. The biscotti should be lightly golden brown on both sides and very crunchy.
- Remove to a rack, cool, and dunk!