This vegan biscotti recipe is crisp and perfect for dipping into coffee, tea or hot chocolate. It’s twice-baked, just like traditional Italian biscotti, but completely egg and dairy-free.
The result is crunchy, lightly spiced biscotti studded with walnuts and dried apricots. Once you see how easy it is to make, you’ll want a jar of these on the counter year-round.
These also make wonderful vegan Christmas cookies and are perfect to dip in hot chocolate while you are relaxing with family and friends during the holidays!
What You’ll Need to Make Vegan Biscotti
You only need a handful of simple ingredients for this vegan biscotti recipe. Aquafaba, the liquid from a can of chickpeas, replaces the eggs traditionally used in biscotti and helps give the cookies their structure.
For this version, I use walnuts and dried apricots, along with ginger and cinnamon for a lightly spiced flavour.
You can easily customise the mix-ins. Swap the walnuts for another nut, such as almonds, or replace the apricots with dried cherries or another dried fruit you enjoy.
For something a little more indulgent, dip the cooled biscotti in melted vegan chocolate and let it set before serving.
How To Make Vegan Biscotti Cookies
Start by combining the flour, ginger and cinnamon in a bowl. Chop the walnuts and dried apricots and set them aside.
Use raw walnuts rather than roasted ones. Because the biscotti are baked twice, already-roasted nuts can become overcooked during the second bake.
Next, whip the aquafaba with the salt until foamy and soft peaks begin to form. Gradually add the sugar, one tablespoon at a time, then continue beating with an electric mixer until stiff peaks form.
Slowly sift the flour and spices into the whipped aquafaba, folding between additions until no dry flour remains. Fold in the chopped walnuts and apricots until evenly distributed.
Transfer the mixture to the prepared baking pan and bake for 35–40 minutes, or until a knife inserted into the centre comes out clean.
Allow the baked loaf to cool completely before slicing.
Slice and Bake Again
Once the loaf has cooled completely, carefully cut it into ¼-inch-thick slices. Use a gentle sawing motion with a serrated knife rather than pressing straight down, which can cause the biscotti to tear or crumble.
Arrange the slices on a baking sheet and return them to the oven at 350°F (180°C). Bake for 20–35 minutes, until the biscotti are dry, crisp and only lightly browned. Flip them halfway through if you prefer a darker, more evenly toasted biscotti. Don’t wait for the tops to become deeply golden.
Once completely cool, enjoy them as they are or dip them in melted vegan chocolate.
What to Serve With Vegan Biscotti
Biscotti or twice-baked cookies are made for dunking, it’s in their DNA. Here are some delicious pairings I love.
- Vegan hot chocolate and a biscotti on the side.
- Vegan eggnog and a biscotti is very festive
- A Vegan pumpkin spice latte and a biscotti is all the fall vibes.
- Biscotti’s go wonderfully with a Vegan Greek frappe
- They are also the perfect side for a Vegan chocolate pudding
They also make lovely edible gifts. Just stack a few in a glass jar or cellophane bag, tie with ribbon, and you’ve got a simple, thoughtful present.
Vegan Biscotti Variations
This base recipe is easy to adapt. Here are some of the ways I have adapted me homemade biscotti recipe.
- Nut-free: Omit almonds or pistachios and use dried fruit instead.
- Chocolate lovers: Dip half in melted vegan dark chocolate once cooled.
- Festive twist: Add cranberries, orange zest, or a pinch of cinnamon for a winter version.
- Classic almond: Use almond extract for that traditional Italian flavour.
Mix and match, every batch can taste completely different without changing the base recipe.
How to Store Vegan Biscotti
Because they’re baked twice, dairy-free biscotti last longer than most cookies. Once completely cool, store them in an airtight container at room temperature for up to two weeks.
If you want to keep them longer, they freeze beautifully. Just place them in a freezer-safe container or bag for up to three months. To refresh, bake at 300°F (150°C) for 5–7 minutes.
Vegan Biscotti FAQ
Why are my egg-free biscotti too hard?
Biscotti are meant to be crunchy, but if they’re rock-hard, they were probably over-baked the second time. Next time, shorten that second bake by 3–5 minutes. They’ll still crisp as they cool.
Can I make biscotti softer?
Yes! Bake them slightly less the second time, or dunk them briefly in hot coffee, tea, or cocoa before eating, that’s how they’re meant to be enjoyed.
What temperature should I use for the second bake?
Bake the sliced biscotti at 350°F (180°C) for the second bake. This dries them out and creates that classic crisp biscotti texture. Keep an eye on them towards the end, as you want them dry and lightly browned rather than deeply golden.
Can I freeze vegan biscotti?
Absolutely. Freeze fully cooled biscotti in an airtight container for up to three months. Thaw at room temperature or re-bake for 5 minutes at 300°F (150°C) to bring back the crunch.
Can I make nut-free biscotti?
Easily. Swap almonds or pistachios for dried cranberries, apricots, or chocolate chips. The recipe stays perfectly crisp and holds its shape.
Why do you bake biscotti twice?
That’s what gives them their signature crunch! The first bake sets the dough; the second dries the slices out so they stay crisp for weeks.
Best-Ever Walnut Vegan Biscotti
These vegan biscotti cookies are perfect for gifting to family and friends or dunking in coffee or hot chocolate. They are similar to Almondina brand biscotti in texture and shape.
You can customize them to your taste preference using whatever nuts and dried fruit you have on hand or prefer. For this recipe, I used walnuts and dried apricots, but you can modify to your tastes.
Feel free to serve them with cheese [vegan or otherwise] and fruit at the end of the meal as a delicious dessert!
Ingredients
- 1 cup flour of your choice (Gluten-Free okay)
- ½ cup granulated sugar
- ¼ tsp sea salt
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ cup aquafaba
- 1 cup walnut halves [or nuts of your choice
- ¾ cup dried apricots [or dried fruit of your choice]
Instructions
Preheat oven to 350° F/180 C. Line an 8” x 4”/20 cm x 20 cm loaf pan with baking parchment.
Combine flour with ginger and cinnamon in a small bowl. Set aside. Do not use ginger if you are using different fruit in this recipe
Coarsely chop nuts of your choice. Slice apricots into ¼” pieces or chop the dried fruit of your choice. Set both aside.
Using a stand mixer with a whisk attachment or handheld beaters in a glass or metal bowl, whip aquafaba until foamy on medium (about 1 minute). Add salt and continue whipping on med-high until soft peaks form (about 5 minutes).
Add sugar 1 tbs at a time to aquafaba, beating well after each addition. Once all sugar is incorporated, switch to high power and beat until stiff peaks form, an additional 30 seconds to 1 minute.
Sift 1/3 of flour and spice mixture into the whipped aquafaba. Gently fold into aquafaba in a circular motion, maintaining as much of the volume as possible.
Add remaining flour mixture in 2 more additions (always sift the flour in), folding after each addition. Fold until no flour pockets remain.
Fold chopped walnuts and apricots into batter until well distributed. Gently scrape into prepared loaf pan and level out with the spatula.
Bake for 35-40 minutes until starting to brown and a cake tester or knife comes out clean.
Remove from oven and allow to cool in pan for at least 10 minutes. Remove from pan and allow to cool completely, at least 2 hours or overnight.
Preheat oven to 250° F/120 C. Line 2 baking sheet with parchment.
With a sharp serrated knife, carefully cut ¼”/6mm thick slices crosswise from loaf. Do not press too hard on the vegan biscotti loaf while you are cutting so you don't squish it down.
Place slices on parchment or silpat lined baking sheets so that they do not touch.
Dry out in oven for 25-35 minutes until a slight hint of color is present on cookies and they are crisp. Flip ½ way through for a more even browning. Do not allow to get to golden brown on top or they will be burnt underneath.
Allow to cool and enjoy. Deep in chocolate, if you desire. Cookies can be stored for up to 1 week in an airtight container at room temperature.
Notes
Use raw walnuts or the nuts of your choice or they will get overcooked during the second bake of these vegan biscotti cookies.
When whipping your aquafaba, use a metal or glass bowl – not plastic. Plastic doesn't achieve the desired whipping texture as well.
Other types or nuts and dried fruit can be substituted. The classic version of Almondina has almonds and raisins (add them both whole to get a nice cross-section when cut). Feel free to modify this vegan biscotti recipe to your taste!
Nutrition Information
Yield
32Serving Size
1Amount Per Serving Calories 61Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 20mgCarbohydrates 10gFiber 1gSugar 6gProtein 1g
3-Minute Vegan Pumpkin Mug Cake
Hi. When you dry out the biscotti, what temperature do you set the oven?
Thank you!
I recommend around 20 minutes at 180C/350F!