The recipe is without eggs and butter, so anyone can eat them. The biscotti are perfect for dipping in sweet dessert wine or eating alone.
Egg-free biscotti video
Ingredients & Substitutions for vegan biscotti
Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page. As a child, I ate (too) many of them, homemade by my Italian grandmas and aunts. After the unmissable Sunday lunch, they would come out of the kitchen with the most enormous cookie tray in the world.This biscotti recipe is adapted from my Nonna’s recipe, so you can be assured that it tastes 100% Italian. The recipe is without eggs and butter, so the biscotti keep crunchy for longer, are lighter, and are easier to make. Plus, everyone at the table can eat them! We recommend dipping them in Vin Santo, a sweet Italian wine, or any other dessert wine from your local area. Fun Fact: Biscotti in Italian means “cooked twice” from “bis” (twice) and “cotti” (cooked).
Wet Ingredients
How to make biscotti
Serving suggestion
Biscotti are typically served on a platter with other cookies. In many homes, they are also eaten for breakfast, after lunch or dinner, mid-morning, or as an afternoon snack – basically at any time!Try making our other delicious cookies, such as Orange Almond Cookies, Amaretti, and Red Wine Cookies. They are all perfect for the autumn and winter holiday season or at any other time when you feel like a delicious sweet treat. Preheat the oven to 340°F or 170°C. To a bowl, add milk, vegetable oil, sugar, powdered sugar, grated lemon zest, grated orange zest, and vanilla extract. Stir or whisk until well combined. Fold the almonds or your chosen add-ins in the liquid mixture. Tip: Make sure to follow our quantities. If you put too many nuts or other flavorings, the dough won’t hold them in and will fall apart while shaping it. Add flour, baking powder, and salt and mix with a spatula until you get a dough. Transfer the dough to a lightly dusted worktop and knead with your hands for a minute. You want to get to a compact dough ball without over-kneading. Cut the dough into two parts and shape each into a long, flat log. Arrange the two logs on a baking sheet lined with parchment paper. Bake for 25 minutes in a preheated oven at 340°F or 170°C. Then, take them out of the oven and let them cool down on the tray for 20 minutes. Cut the logs diagonally into the classic biscotti shape. Use a serrated knife or bread knife. Tip: The logs need to have cooled down for 20 minutes, or they’ll fall apart when you slice them. Arrange the biscotti back on the baking tray, cut side facing down, and bake for ten more minutes or until golden. The second baking will make them crispy, golden, and tasty. Let them cool down completely on a wire rack before serving.
Variations
Chocolate dipped biscotti
Tips
Storage
More Italian Desserts
Check out our chocolate-dipped biscotti recipe (coming soon)
Chocolate chips and cranberry biscotti
Substitute ¼ cup dark chocolate chips and ¼ cup dry cranberries for the almonds. Chocolate and cranberries are divine together, especially when hugged by a crunchy cookie. Let them cool after the first bake: If you try to cut the biscotti while they are still hot, the dough will crumble, and you won’t get clear-cut biscotti. Don’t let them cool for more than 20-30 minutes, though, or it’ll be hard to cut them. Room temperature: Store in a tin box, glass jar, or airtight container in a cool and dry spot for 2 -3 weeks. Add a piece of bread to the container with the biscotti. It will absorb excess moisture, leaving the cookies crunchy for longer.
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