Irresistible Vegan Biscotti with Almonds & Cranberries: Easy Plant-Based Italian Cookies
Discover the delightful crunch of vegan biscotti – a plant-based twist on the classic Italian cookie, packed with almonds and cranberries. This recipe proves that vegan baking can be just as delicious, if not more, than traditional methods, and it’s surprisingly simple to master. Perfect for dunking in your morning coffee or as thoughtful, homemade gifts that keep fresh for weeks!
Biscotti, often known as Cantuccini, are more than just a cookie; they’re an iconic Italian tradition. These distinctively crunchy, twice-baked biscuits are a quintessential accompaniment to a glass of sweet dessert wine, such as Vin Santo, or a warm cup of coffee for the perfect dunking experience. Their characteristic firmness, which might initially seem a bit daunting, is precisely what makes them ideal for soaking up your favorite beverage, transforming them into a tender, flavorful treat that melts in your mouth.
While these delightful Italian cookies are wonderful to enjoy any time of year, they hold a special place during the festive season. Their incredible shelf life makes them an excellent choice for holiday baking and gift-giving. Simply seal them in an airtight jar, and you’ll have a charming, edible present that lasts for ages – provided, of course, you can resist the temptation to eat them all yourself!
Embracing Plant-Based Perfection: The Vegan Biscotti Journey
Traditionally, biscotti recipes are built upon a foundation of flour, sugar, and, crucially, eggs. The reliance on eggs in classic baking can often make veganizing certain recipes seem like a formidable challenge. When I first embarked on creating an eggless biscotti, I shared this initial apprehension, wondering if it would be possible to achieve the same texture and rich flavor without this binding ingredient.
However, to my absolute delight, these vegan biscotti proved to be just as outstanding as their traditional counterparts! The process of substituting eggs turned out to be far simpler than anticipated. The secret lies in a clever combination of plant-based ingredients: unsweetened soy milk steps in to provide the essential moisture and protein that eggs would typically offer, while melted refined coconut oil seamlessly replaces the fat content found in egg yolks, contributing to the biscotti’s delightful texture and richness. This thoughtful adaptation ensures that no flavor or crunch is sacrificed in the making of these plant-based wonders.
This particular recipe has been lovingly adapted from an existing cranberry almond biscotti recipe. I incorporated the key vegan substitutions mentioned above and fine-tuned the flavor profile to create a truly exceptional and deeply satisfying vegan treat. The result is a batch of crunchy, flavor-packed biscotti that are incredibly easy to prepare. While I’ve chosen classic almonds and dried cranberries for my version, the beauty of this recipe is its versatility – feel free to experiment with your favorite nuts and dried fruits to customize them to your heart’s content.
How To Make Perfect Vegan Biscotti: A Step-by-Step Guide
(For a complete list of ingredients and detailed instructions, please refer to the recipe card provided below)
*Achieving the best possible results with any baking endeavor often comes down to precision. For this reason, I strongly advise adhering closely to the recipe. As always, using gram measurements with a digital scale is highly recommended over volumetric cup conversions. Cup measurements, by their very nature, can be inconsistent and significantly less accurate for baking, which can impact the final outcome. I cannot guarantee optimal results if cup measurements are used.*
Begin by combining the wet ingredients: in a spacious mixing bowl, vigorously whisk together the caster sugar, room-temperature unsweetened soy milk, melted refined coconut oil, optional lemon or orange zest, and vanilla extract. Continue whisking until all these components are thoroughly integrated and the mixture is smooth and well combined.
In a separate, medium-sized bowl, prepare your dry ingredients. Sift together the plain flour, baking powder, and salt. Sifting helps to aerate the flour and ensures there are no lumps, leading to a more consistent dough texture.
Now, carefully add the sifted dry ingredients into the bowl with your wet mixture. Stir gently but thoroughly until the ingredients just come together to form a rough, shaggy dough. Avoid overmixing at this stage. Once the dough starts to form, incorporate the whole almonds and dried cranberries. Mix them in until they are evenly distributed throughout the dough, ensuring every biscotti slice will have a delightful mix of flavors and textures. Finally, use your hands to gently bring the dough together into a cohesive ball.
Divide the dough into two equal portions. On a baking sheet lined with baking parchment, shape each portion into a log, approximately 5cm (about 2 inches) wide. Make sure to space them sufficiently apart on the baking sheet to allow for spreading during baking. Gently flatten each log with your hands and carefully square off the edges. This shaping step is crucial for achieving those signature, uniform biscotti slices later on.
Transfer the shaped dough logs to your preheated oven. Bake for an initial 30-35 minutes, or until the logs feel firm to the touch and have developed a beautiful, light golden-brown color on the outside.
Once the initial bake is complete, carefully remove the logs from the oven. Set them aside on the baking sheet to cool for approximately 15 minutes. This cooling period is vital, as it allows the logs to firm up internally, making them much easier to slice without crumbling. While they are cooling, reduce your oven temperature to 140°C/275°F/gas mark 1 – this lower temperature is perfect for the second, slower bake.
After the logs have cooled sufficiently for 15 minutes, it’s time for slicing. Using a very sharp serrated knife, carefully cut the logs into diagonal slices, each about 1 to 1.5 cm (approximately ½ inch) wide. The serrated knife is key for a clean cut. Remember, do not attempt to slice the logs before they have had their full cooling time; premature slicing will lead to crumbling and an uneven finish. (As a bonus, the end bits are perfect for a little “taste test” – chef’s privilege!)
Arrange the freshly sliced biscotti pieces, cut side down, back onto the baking sheet. Return them to the now-cooler oven for another 8 minutes. This second bake is what gives biscotti its signature crispness. After 8 minutes, carefully flip each slice over and bake for an additional 8 minutes. Once baked to perfection, remove them from the oven and transfer them immediately to a wire rack. Allow them to cool completely on the rack; they will crisp up further as they cool.
Once the vegan biscotti have completely cooled down to room temperature and are perfectly crisp, transfer them to an airtight container. When stored correctly in a cool, dark place, these wonderful cookies can maintain their freshness and delightful crunch for several months, making them an ideal make-ahead treat or gift.
Top Tips for Vegan Biscotti Success:
Achieving consistent and superior baking results often hinges on precision. As emphasized throughout my recipes, I wholeheartedly recommend utilizing metric measurements with a digital scale instead of the less reliable cup conversions. Cups are notoriously inaccurate as a measuring system, and you will undoubtedly achieve much better, more consistent outcomes by using a scale. An added bonus is that it’s often a quicker and less messy method too!
While this recipe is adaptable to most non-dairy milks (with the possible exception of coconut milk, which can be too thick or impart a strong flavor), unsweetened soy milk is truly the top recommendation. Its higher protein content allows it to most closely mimic the structural role of eggs in the dough, contributing to the perfect texture.
If refined coconut oil isn’t your preference or readily available, you can certainly swap it out for another mild-flavored oil, such as grapeseed oil or a light olive oil. The key is to choose an oil that won’t overpower the delicate flavors of the almonds and cranberries.
Ensure that your soy milk is at room temperature, or even slightly lukewarm, before mixing. If it’s too cold, it can cause the melted coconut oil to re-solidify into small clumps, which will affect the consistency of your dough.
Patience is a virtue when making biscotti, especially during the cooling phase. Resisting the urge to slice the baked logs before the full 15 minutes of cooling time is up is crucial. Slicing them too soon will result in a crumbly mess, as the internal structure won’t have had enough time to set properly.
Slicing biscotti neatly can be a bit challenging, regardless of whether they are vegan or not. You will likely encounter some crumbs, which is perfectly normal. The best approach is to use an incredibly sharp serrated knife, ideally one with a narrow blade. Apply minimal pressure and gently “saw” through the crust rather than pressing down hard. If you find the crust is still too hard, you can try lightly spraying it with a bit of water and letting it sit for a minute or two before slicing; this can help soften it slightly for an easier cut.
You can customize the crunch level of your biscotti by adjusting the second bake time. For a slightly softer biscuit, reduce the second bake duration by a few minutes. Conversely, if you crave an extra-super crunchy biscotti, extend the second bake time a bit longer, keeping a close eye on them to prevent over-browning.
Feel free to unleash your creativity with different nuts and dried fruits! Instead of almonds and cranberries, consider pecans and dried cherries, pistachios and golden raisins, or even hazelnuts and chopped dried apricots. Each combination will bring a unique twist to these versatile cookies.
For an intensified nutty flavor, a mere ½ teaspoon of almond extract can be added to the wet ingredients. It will beautifully complement the almonds and enhance the overall aroma.
The remarkable keeping quality of biscotti is one of their best features. Stored in an airtight container in a cool, dark pantry, these delicious cookies will remain fresh and crisp for several months, making them perfect for stocking up or for preparing ahead of a special occasion.
More Delicious Vegan Cookie Recipes to Try:
Expand your vegan baking repertoire with these other fantastic eggless cookie creations:
- Classic Vegan Chocolate Chip Cookies: A timeless favorite, perfectly chewy and chocolatey.
- Festive Vegan Gingerbread Cookies: Spiced and sweet, ideal for the holidays.
- Wholesome Vegan Oatmeal Raisin Cookies: A comforting and satisfying treat.
- Irresistible Cinnamon Swirl Biscuits (Vegan): Beautiful to look at and even better to eat.
- Delightful Vegan Easter Biscuits: Perfectly themed for spring celebrations.
- Rich Vegan Peanut Butter Chocolate Chip Cookies: The ultimate combination of sweet and salty.
- Charming Autumn Leaf Maple Cookie Wreath: A stunning and delicious centerpiece for fall.
- Spiced Vegan Pumpkin Chocolate Chip Cookies: Seasonal flavors that are always a hit.
If you tried this delightful vegan biscotti recipe, I’d love to hear about your experience! Please rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess so I can see your wonderful creations!
*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*
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Vegan Biscotti With Almonds And Cranberries
Ingredients
- 180 g (¾ cup + 2 Tbsp) caster (superfine) sugar
- 80 ml (⅓ cup) unsweetened soy milk (other non-dairy milks will work but soy really is best) room temperature
- 2 Tbsp melted refined coconut oil (or another neutral oil)
- finely grated zest of 1 lemon or orange (optional)
- 1 tsp vanilla extract
- 275 g (2 ¼ cups) plain (all-purpose) flour
- 1 tsp baking powder
- ¼ tsp salt
- 75 g (2 ¾ oz) whole almonds (blanched or with skin)
- 65 g (2 ¼ oz) dried cranberries
Instructions
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Preheat your oven to 180°C (160℃ fan/350°F/gas mark 4). Prepare a baking sheet by lining it with baking parchment to prevent sticking and ensure easy removal.
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In a spacious mixing bowl, thoroughly whisk together the caster sugar, unsweetened soy milk (ensuring it’s at room temperature for optimal mixing), melted coconut oil, the aromatic zest of one lemon or orange (if using), and vanilla extract. Continue to whisk until all these wet ingredients are fully combined and smooth.
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In a separate bowl, sift together the plain (all-purpose) flour, baking powder, and salt. Sifting helps to eliminate any lumps and ensures these dry ingredients are evenly distributed, which is key for a consistent dough.
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Gradually add the sifted dry ingredients into the bowl containing your wet mixture. Stir gently with a spoon or spatula until a rough dough begins to form. Once the dough starts to come together, add the whole almonds and dried cranberries. Mix until these delicious additions are well distributed throughout the dough. Finally, use your hands to gather the dough into a cohesive ball.
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Divide the dough ball into two even pieces. On your prepared baking sheet, shape each piece into a log, approximately 5 cm (about 2 inches) in width. Position them with ample space between each log. Use your hands to gently flatten the logs slightly and square off their edges; this technique ensures your biscotti will have a perfectly uniform and classic shape after slicing.
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Place the baking sheet with the dough logs into the preheated oven. Bake for an initial period of 30 to 35 minutes, or until the logs are visibly firm to the touch and have achieved a lovely, light golden-brown color on their surface. This is the first bake, setting the foundation for their signature crunch.
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Once the first bake is complete, carefully remove the logs from the oven and set them aside on the baking sheet to cool. Allow them to cool for a full 15 minutes; this crucial step allows them to firm up internally, making them easier to slice without crumbling. During this cooling period, reduce your oven temperature to 140°C (275°F/gas mark 1) in preparation for the second bake.
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After the logs have cooled for the recommended 15 minutes, use a very sharp serrated knife to cut them into diagonal slices, each about 1 to 1 ½ cm (approximately ½ inch) wide. It’s important not to apply too much downward pressure; instead, try to gently ‘saw’ through the crust. This technique helps prevent crumbling and ensures clean, even slices.
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Arrange the sliced biscotti pieces on the baking sheet, ensuring the cut sides are facing down. Return them to the now-cooler oven for 8 minutes. This second bake is essential for drying them out and achieving their characteristic crispness. After 8 minutes, carefully turn each slice over and bake for another 8 minutes. Once baked, remove them from the oven and transfer them immediately to a wire rack to cool completely. They will continue to crisp up as they cool.
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Once the biscotti are entirely cool and perfectly crisp, transfer them to an airtight container for storage. When stored in a cool, dark place, they will remain fresh and delicious for several months, making them an ideal treat to enjoy over time or to prepare in advance for gifting.
Notes
- For the best and most consistent results in your baking, it’s highly recommended to use a digital scale for measuring ingredients in grams, rather than relying on cup conversions. Cup measurements can be quite inaccurate and vary significantly, which can impact the outcome of your biscotti.
- This recipe is versatile and will work well with most non-dairy milks. However, unsweetened soy milk is particularly recommended because its higher protein content most effectively mimics the role of eggs in binding and providing structure to the dough.
- If refined coconut oil is not available or preferred, any other mild-flavored, neutral oil (such as grapeseed oil or light olive oil) can be used as a suitable substitute.
- To prevent the melted coconut oil from re-solidifying and creating lumps in your mixture, ensure that the non-dairy milk you use is at room temperature, or even slightly lukewarm, before combining it with other wet ingredients.
- Patience is key during the cooling process. Do not attempt to slice the baked logs before the full 15 minutes of cooling time has passed. Slicing too early will make the logs crumbly and difficult to cut cleanly.
- Achieving perfectly neat biscotti slices can be tricky, even for experienced bakers, and some crumbling is to be expected whether the biscotti are vegan or not. The most effective method is to use an exceptionally sharp serrated knife, ideally with a narrow blade. Apply gentle pressure and use a sawing motion rather than a forceful slice. If you find the crust too firm, a light spray of water on the crust for a minute or two can help soften it slightly, making cutting easier.
- To adjust the crispness of your biscotti, you can modify the second baking time. For a slightly softer texture, reduce the second bake duration. For extra-super crunchy biscotti, extend the baking time a little further, monitoring closely to prevent over-browning.
- Feel free to experiment with different combinations of nuts and dried fruits. Walnuts and dried cherries, pistachios and figs, or even hazelnuts and candied orange peel are all wonderful variations.
- For an enhanced almond flavor, consider adding ½ teaspoon of almond extract along with the vanilla extract. This will deepen the nutty notes in your biscotti.
- These biscotti boast excellent longevity. When stored in an airtight container in a cool, dark place, they will remain fresh, crisp, and delicious for several months, making them a perfect make-ahead treat or gift.
