The Best Vegan Biscotti Recipe with Almonds: Eggless Biscotti Recipe

Master the best vegan biscotti recipe by the ultimate vegan egg substitute for cookies, read more in this eggless biscotti recipe guide. Unlock the secrets to baking the best vegan biscotti with our comprehensive guide. This eggless biscotti recipe employs xanthan gum as a vegan egg substitute for cookies, ensuring your biscotti are perfectly crisp and flavorful.​

Achieving the ideal texture in vegan cookies can be challenging without traditional eggs. Xanthan gum, a polysaccharide commonly used in gluten-free baking, serves as an excellent vegan egg substitute for cookies. It acts as a binding agent, providing the necessary structure and chewiness that eggs typically contribute.​

How to Make the Eggless Biscotti Recipe

Understanding the best way to replace the butter and eggs in recipes requires a little bit of food science knowledge. Better chefs than me have already figured out how different amounts of ingredients in a cookie recipe affects the final outcome. There are comprehensive picture charts so one can see how too much or too little butter changes the texture. The same information is available for how the amount of egg changes the cookie results. I find that judging what a cookie vegan cookie recipe might need based upon these charts is most helpful.

Plant-based butters don’t always have the same water content as regulated dairy butters. Also, the milk solids in the butter have an effect on dough texture that plant-based butters don’t replicate. Eggs give baked goods properties that are difficult to copy also. We can adjust a recipe to satisfy the correct amount of overall moisture, and supplement anything necessary to perfect the final texture. Flax eggs, applesauce, and banana don’t give the best texture or shelf life, so we need an alternative for vegan cookie recipes and vegan biscotti recipes. 

The Secret to Making This Vegan Biscotti Recipe

The basic recipe for making vegan biscotti usually starts with vegan butter. I find that the texture of these turn out more like vegan cookie recipes than the crisp bite of a traditional biscotti recipe. If you prefer a soft buttery biscotti over a traditional biscotti recipe, I’ve got one coming soon to link here. Plus, any of the specialty biscotti recipe flavor additions can be added to either biscotti dough basic recipe.

The traditional biscotti recipe differs in that it contains a small amount of oil instead of butter. This difference means that our vegan biscotti recipe is even more dependent on a suitable replacement for the texture that eggs would play. Aquafaba has worked great for me, and made some of the best vegan baked goods that I’ve made or sampled recently.

What is Aquafaba and How Can It Replace Eggs?

Aquafaba is the name given to the liquid in a can of chickpeas in the plant-based and vegan food world. The term comes from the Latin for water (aqua) and bean (faba) and isn’t exclusive to only chickpeas. Some other bean waters might be preferable to your tastes or recipe, I’ve read that light kidney beans and cannelini beans also work. We’ll stick with chickpea aquafaba for this recipe since it works really well as an egg replacement in vegan cookies and biscotti.

Last update on 2025-04-14 / Affiliate links / Images from Amazon Product Advertising API

When whipped up into a meringue consistency, aquafaba makes an even stronger replacement for eggs in recipes for vegan baked goods. Aquafaba can be whipped to the soft peaks and stiff peaks necessary for recipes that call for them, although the process can be slightly more difficult than with egg whites. You can even make vegan macaroons and meringue cookies with aquafaba. I find that a strong hand mixer, extra credit for one with fancy beaters like the one above, levels the playing field enough that vegan meringue isn’t out of reach for the average home baker.

Xanthan Gum: A Reliable Vegan Egg Substitute for Cookies

Incorporating xanthan gum into your eggless biscotti recipe ensures that the dough holds together, preventing crumbling and delivering that characteristic biscotti crunch. Typically, a small amount—about 1/4 teaspoon per cup of flour—is sufficient to replace one egg in cookie recipes.​

Last update on 2025-04-14 / Affiliate links / Images from Amazon Product Advertising API

The Secret to Bakery-Style Vegan Cookies

To replicate the quality of bakery-style vegan biscotti, consider the following tips:​

• Use High-Quality Ingredients: Opt for premium flour, sugars, and flavorings to enhance the overall taste.​
• Proper Mixing Techniques: Creaming the fat and sugar adequately introduces air, contributing to a lighter texture.​
• Chill the Dough: Refrigerating the dough before baking helps control spread and improves texture.​
• Monitor Baking Time: Biscotti require two baking sessions; ensure precise timing to achieve the desired crispness without overbaking.​

Other related recipes you’ll love:

• The Vegan Chewy Chocolate Chip Recipe
• Amazing Vegan Apple Cider Donuts
• Best Vegan Gluten Free Chocolate Chip Cookies
• Sheet Pan Eggs – Make It Vegan with Just Egg
• Chewy Bakery Style Vegan Oatmeal Raisin Cookies

Ingredients for the Eggless Biscotti Recipe

• All Purpose Flour – this is the traditional choice, although you can use a whole wheat pastry flour or your favorite one for one gluten-free flour blend
• Organic White Sugar – white sugars aren’t always vegan as some are filtered with bone char, if it’s labeled organic it’s guaranteed to be vegan
• Aquafaba – the liquid reserved from a can of chickpeas
• Neutral Oil – any clear neutral oil would work in this recipe, I prefer expeller pressed canola oil or avocado oil
• Almond, Anise, or Vanilla Extract – the choice here is up to your personal preference for flavor
• Baking Powder – this leavening agent gives the cookie enough rise to not be too dense
• Salt – a little bit of salt in a recipe to enhance the flavor and complexity of the other ingredients
• Roasted Almonds – roasted almonds work better than raw almonds in a biscotti recipe

This biscotti recipe doesn’t use any butter, so it’s very light and refreshing for a healthy snack. The flour used in this recipe is the usual all purpose flour. Sometimes bread flour works in a cookie recipe to help with thickness and heft. It’s important for bigger cookies with a lot of fat in the recipe, but it’s not needed for these biscotti. In fact, this recipe would work well if you swapped the all purpose flour for a whole wheat pastry flour or even a gluten-free flour blend.

Instructions for the Eggless Biscotti Recipe

1. Whip aquafaba and organic white sugar together in a bowl until the mixture incorporates with enough air to increase in volume and thickness. Five minutes on high should give enough thickness to cling to the beaters and be slow to drip off.

2. Add the oil and flavor extract to the mixture.

3. Sift the flour, baking powder, and salt together. Then, fold a third of it into the bowl with the wet ingredients.

4. Fold another third of the sifted dry ingredients into the mixing bowl with the wet ingredients.

5. Fold the remining dry ingredients, together with the almonds, into the mixing bowl with the wet ingredients.

6. Chill the dough to rest for 15 minutes while your oven preheats to 350F/175C and line a baking sheet with parchment paper.
7. Turn the dough out onto the parchment paper in the shape of a long bar, the dough will be tacky so this is best done in several smaller scoops of dough in a line down the middle that can be shaped and smoothed with a dough scraper. (Brush the dough with a bit of oil or aquafaba for a browned and crisp surface)

8. Bake for 30 minutes, turning halfway through for even doneness, then remove to cool for 15 minutes on the baking sheet. Reduce the oven to 300F/150C.
9. Slice the biscotti with a sharp knife and place the sliced biscotti back onto the parchment lined baking sheet.

10. Bake the sliced biscotti a second time at 300F/150C for 5-10 minutes a side, depending on preference for crispness. Remove from the oven, cool, and enjoy.
11. For an extra touch of indulgence, consider dipping the cooled biscotti in melted chocolate or drizzling them with it before serving. This not only adds a delicious chocolate flavor but can also help cover any shallow cracks on the biscotti’s surface.

Serving Suggestions for Vegan Biscotti

These biscotti are fabulous served warm right out of the oven, although they can be served any time later. They stay fresh for several days sealed in an airtight container at room temperature. If the biscotti get too crisp for your liking, they can be microwaved for a few seconds to soften them up.

Enhance your vegan biscotti experience with these serving ideas:​

Gift Idea: Package in decorative bags or boxes for a thoughtful homemade gift.​

Coffee Companion: Pair with a hot cup of black coffee or espresso for a classic combination.​

Dessert Garnish: Crumble over vegan ice cream or yogurt for added texture and flavor.​

Storage Tips for Vegan Biscotti

Maintain the freshness and crispness of your vegan biscotti with these storage recommendations:​

• Airtight Container: Store biscotti in an airtight container at room temperature for up to two weeks.​
• Freezing: For longer storage, place biscotti in a freezer-safe bag and freeze for up to three months. Thaw at room temperature before serving.​
• Re-Crisping: If biscotti soften over time, reheat in a 300°F (150°C) oven for 5-10 minutes to restore their crunch.​

FAQs

Hard, crunchy, and destined to be dunked—this almond biscotti recipe is the grown-up in the cookie collection. But don’t let its sophistication fool you. You still need to master the basics with Eggless Chocolate Chip Cookies Recipe: How to Bake Without Eggs. When you’re ready for softer textures, try Raisin Oatmeal Cookies Vegan Recipe: How to Bake Without Eggs, go nutty with Chocolate Chip Cookies with Pistachios: Easy Recipe for Vegan Cookies, or indulge in the creamy decadence of Vegan White Chocolate Macadamia Cookies: How To Bake Without Eggs.