Vegan Almond Biscotti (Eggless Recipe)
Crunchy Italian vegan biscotti cookies without eggs or dairy.
Ingredients
- 90 g Vegan block butter, softened (⅜ cup)
- 110 g Caster sugar (½ cup + 1 tablespoon)
- ½ Teaspoon Almond extract
- ½ Teaspoon Vanilla extract
- 3 Tablespoons Unsweetened soy milk
- 200 g Plain flour (~1+½ cups)
- 1 Teaspoon Baking powder
- 120 g Chopped almonds (~1 cup)
Instructions
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Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a large tray with baking paper.
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In a large bowl, mix together the butter and sugar then stir in the almond extract and vanilla extract. Add the soy milk and mix it in as best as you can.
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Add all of the flour and the baking powder. Mix until it starts to stick to itself. Then use your hands to press it into a ball of dough.
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Next, add the chopped almonds and use your hands to press them into the dough.
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Divide the dough into 2 equal pieces. Shape each piece into a log that's around 1-inch thick and 2-inches wide.
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Bake the logs for 30 minutes, then leave them to cool for 20 minutes.
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When the 20 minutes are up, use a bread knife to cut the logs into 1-inch slices, using a sawing motion to minimise crumbling.
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Line the slices out on your baking tray and bake for a further 5-8 minutes on each side, until dry in the middle. The longer you bake them for, the crunchier they will be.
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Let the slices cool completely before enjoying.
Recipe Notes
- Store in an airtight container at room temperature for up to 10 days.
- Don't attempt to cut the vegan biscotti logs while too hot or too cold as they will crumble. Around 20 minutes of cooling time is just right.