“This is a top three Fooduzzi recipe,” my boyfriend stated as he dove into his third biscotti of the morning.
With a review like that, how can you not be excited about these?
I love biscotti, and I grew up having them a lot. We have a biscotti shop here in Pittsburgh that we’d go to when we were in the area, and my very Italian family often had biscotti as a snack option with tea, coffee, or (for the young ones) hot chocolate.
I’m typically not a crunchy cookie person (#teamchewy), but biscotti is a completely different beast for me.
You want them crisp so that they can be dipped or dunked in some sort of hot liquid before devouring. It’s one of my favorite food experiences, to be honest –– a steamy cup of coffee or tea and a crunchy biscotti or two? The very best.
I’d gravitate towards the chocolate-coated biscotti with almonds when I was younger, but when I decided I wanted to make a vegan biscotti recipe, I figured I’d try and make a biscotti flavor I had never had before.
Enter: this recipe!
The flavors are perfectly balanced (the tang of lemon! the sweet aromatic vanilla! the fragrant olive oil! the rich almonds!), they’re tasty enough to enjoy on their own, and, of course, they’re 100% vegan.
It starts with flour, as most cookies do. The all-purpose variety is all you need here. Add some sugar, vanilla extract (or, for bonus points, vanilla bean paste!), lemon zest, olive oil, baking powder, salt, and aquafaba (our egg replacer!).
I know, my Italian ancestors are probably cringing. But aquafaba is a great egg replacer here!
It’s light, it mixes real well, and it’s cheap, as it comes from a can of chickpeas. You could probably use a store-bought egg replacer powder here as well, but the aquafaba works just fine.
You’ll also add some almonds, and this is the reason why I’ve tested this recipe three times (much to my boyfriend’s delight). I love whole almonds in my biscotti. Not only is it visually-appealing, but I really love the different texture it brings to the whole biscotti-eating experience.
That said, whole almonds make it a wee more difficult to get perfectly cut biscotti. The biscotti seems to crumble a bit more when you hit a whole almond with your knife, especially since this is a more tender vegan cookie.
Of course, broken biscotti still tastes delicious, so I didn’t really care. But I know that may be a problem for you. The photos here are of the whole almond biscotti, but feel free to use sliced or slivered almonds if you want less breakage.
And an interesting thing about biscotti: you actually bake it twice! Once as a log and again once you slice the log into individual biscotti. It helps the cookie dry out and take on that characteristically crunchy texture.
Enjoy this one, friends! It’s a goodun.Print
Lemon Biscotti with Vanilla, Olive Oil, and Almonds
Crisp biscotti loaded with zesty lemon and fragrant vanilla flavors. The perfect accompaniment to a steamy cup of tea!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16-18 biscotti
- Category: Dessert
- Method: Bake
- Cuisine: Italian
- Diet: Vegan
- 1/2 teaspoon vanilla bean paste (or vanilla extract)
- 6 tablespoons cane sugar
- 1/4 cup olive oil
- 2 tablespoons aquafaba*
- Zest of one medium lemon
- 1 cup all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup almonds**
- Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper. Position your oven rack in the middle of your oven.
- Add vanilla bean paste, sugar, olive oil, aquafaba, and lemon zest in a medium bowl. Whisk well to combine. Add your flour, baking powder, and salt, and mix with a wooden spoon. Fold in your almonds.
- Divide your dough into two. Form two 1 and 1/2 inch-wide logs on your prepared baking sheet.
- Bake for 30 minutes.
- Remove the tray from the oven and carefully transfer your logs to a cooling rack. Allow to cool for 15 minutes.
- Slice the logs into 1/2 inch-wide slices on a diagonal, then place your biscotti cut side-down back onto the baking sheet.
- Bake for 8 minutes, then flip the biscotti and bake for another 8-10 minutes, or until there are no more moist parts visible in the dough.
- Carefully move your biscotti to a cooling rack and allow to cool completely (they’ll crisp up more as they cool). Biscotti are best the day of!
*Aquafaba is the liquid from a can of chickpeas! Drain the chickpeas and use the liquid. Use the chickpeas in a different recipe like this or this.
**Keep them whole, chop them, or use sliced! Up to you. If they’re kept whole (my preference), the biscotti will be slightly harder to slice; they’ll crumble a bit when your knife hits a whole almond. That said, they still taste delicious, but you do you!
Keywords: vegan biscotti, lemon almond dessert
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I’m not sure what the aquafaba serves in this recipe. Can almond milk be substituted?