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These vegan biscotti are crispy, delicious, and perfect for dunking! They’re also easier to make than you’d think, with just a handful of simple ingredients.
Back in the early days of this website I tried to veganize my grandfather’s biscotti recipe, and failed miserably. The cookies fell apart when I tried to slice them and my husband and I had to eat all the broken biscotti bits.
Okay, maybe “failed miserably” is wrong. Eating even broken biscotti bits is a pretty happy event.
It took me years to try my hand again at veganizing my old favorite Italian cookies. I’d been thinking there must be some magical secret to creating vegan biscotti that would hold up to slicing. I finally gave it another go and discovered a few tricks.
Slicing these biscotti is the trickiest part of the recipe, since we’re not using eggs as a binder like with traditional biscotti. But with my tips below I’m sure you can make it happen. And your biscotti will be absolutely delicious!
These vegan biscotti are perfect for holiday gifting and amazing with a cup of coffee.
- Ingredients You’ll Need
- How They’re Made
- Leftovers & Storage
- More Vegan Cookie Recipes
- Vegan Biscotti
Ingredients You’ll Need
Below you’ll find the basic ingredients for making chocolate dipped vegan biscotti with pecans, as I’ve shown in the photos. You’ll also find some info on substitutions, so you can make the recipe your own!
- Flour. We’re using all-purpose flour (also known as wheat flour or white flour). I haven’t tested the recipe with any other types of flour, so I can’t say if they’ll work. I’d caution against using gluten-free flours, which might not have enough binding ability for this particular recipe.
- Baking powder.
- Cinnamon. This is totally optional, but I love the flavor it adds a great flavor that compliments the pecans and cinnamon really nicely!
- Vegan butter. Look for brands like Earth Balance and Miyoko’s in the refrigerator of your supermarket, near where regular butter is sold.
- Sugar. Use organic sugar, which is processed without animal products, so it keeps the recipe vegan.
- Non-dairy milk. Just about any variety of milk that’s unflavored and unsweetened can be used, with the only real exception being canned coconut milk. Almond milk, soy milk, cashew milk and oat milk all work! Need more guidance? Check out my guide to dairy-free milks.
- Vanilla extract. You can replace this with almond extract, which works particularly well if you also use almonds in place of pecans (see below), or even anise extract for traditional Italian anise biscotti.
- Pecans. I chose pecans not only because they’re delicious, but also because they make our vegan biscotti easy to slice. They’re soft, as far as nuts go. Walnuts (also pretty soft) would be a great replacement. You could also use dried fruit, like cranberries, or a mix of nuts and dried fruit. Harder nuts like almonds can be used, but will make the already challenging process of slicing your biscotti a bit trickier. You can also skip the stir-ins altogether if you’d like!
- Vegan chocolate chips. Just use these if you’d like to make chocolate dipped biscotti. I used Enjoy Life brand for the dark chocolate dipped biscotti and King David brand for the white chocolate. Both are vegan!
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
- Start by whisking your dry ingredients together in a large bowl: flour, baking powder, cinnamon, and salt.
- In another large mixing bowl, use an electric mixer (hand mixer or stand mixer, your call!) to cream the butter and sugar together.
- Beat in the non-dairy milk and vanilla into the mixture.
Tip: Make sure your butter and non-dairy milk are at room temperature before you begin. Always to this with baking projects unless otherwise specified!
- Begin beating the dry ingredients into the wet ingredients, adding just a bit at a time and using your electric mixer on low speed.
Tip: The dough may appear a bit crumbly at this point. Test it by pressing some in your hands to make sure it holds together. If it crumbles, add a splash of non-dairy milk.
- Stir in chopped pecans by hand.
- Place your dough into a baking sheet lined with parchment paper and shape it into a log.
- Place the baking sheet into the oven and bake your biscotti log until it turns golden brown on the outside.
- Take the baking sheet out of the oven and place it on a cooling rack. Once the log has cooled down a bit you can carefully remove it from the baking sheet and place it directly on the cooling rack. This will speed up the cooling process!
- Slice your log once it has cooled completely. We’re cutting it into 1 inch slices on a 45 degree angle. Remember, this is the tricky part.
- Use a sharp non-serrated knife. I find the best method is to carefully press the point of the knife into the top of the log where you want to make a cut, making a small puncture. Repeat that process along the length of your desired cut until you’ve formed a very shallow cut that goes all the way across the log. Use this as a guide before sliding the knife in and carefully cutting further. Take it slow and be patient!
Note: Most biscotti recipes recommend using a serrated knife, but that did not work for me. (Maybe it works better for non-vegan biscotti.) Use a non-serrated knife.
- Arrange your vegan biscotti slices on a baking sheet and pop them back into the oven. Toast them for about 10 minutes on each side.
Fun fact: Biscotti are baked twice, and the name “biscotti” literally means twice baked.
- Place your baking sheets on a cooling rack and let your biscotti cool. Optionally, dip them in melted vegan chocolate. You can even roll the dipped portions in chopped nuts for extra deliciousness.
Leftovers & Storage
Vegan biscotti will keep in an airtight container at room temperature for at least two weeks or in the freezer for about 3 months.