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Vegan Biscotti Recipe


Vegan Biscotti Recipe

These are a perfect morning sweet or teatime treat.

© 2008 Ashley Skabar, licensed to About.com, Inc.

This is my basic vegan biscotti recipe, which can be easily dressed up with the spices, dried fruit or other additions of your choice. Because biscotti will keep for up to 2 weeks and travels well, it has become my signature food gift at holidays, making a lovely treat in small homemade parcels for family members to take home after the festivities.

NOTE: when draining the tofu, there is no need to "press" the tofu as is required by most recipes that call for drained tofu. Simply open the box, discard the liquid, slice the block in half and use as directed in the recipe.

Makes about 30 cookies

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes


  • 2 ½ cups flour
  • 1 cup organic granulated sugar
  • ¼ cup organic packed dark brown sugar
  • 1/3 cup finely ground almonds
  • 1 t. baking powder
  • pinch of salt
  • ½ t. cinnamon
  • ½ of one 12.3 oz. pkg. Silken soft tofu, drained (see head note)
  • 2 T. finely ground flax seeds (also known as “flax meal”)
  • 1 T. soy milk or almond milk
  • 1 t . lemon juice
  • ½ t. vanilla extract


1. Preheat oven to 350 F. Line a baking sheet with parchment paper.

2. In a medium-sized bowl, mix together the flour, sugars, ground almonds, baking powder, salt and nutmeg. Set aside.

3.In a blender, puree the tofu until creamy and slightly fluffy (mixture should equal about ½ cup once processed). Add the ground flax seeds, soymilk, lemon juice and vanilla extract to the mixture, and puree until well combined.

4. Add the tofu mixture to the dry ingredients, mixing until forming a sticky dough. Turn the dough out onto a well floured surface, and form the dough into two logs with rounded ends.

5. Bake the logs on prepared sheet for 35 minutes, or until golden brown. Remove the logs from the pan and let rest on a cooling rack for 15 minutes. Turn down the oven temperature to 300 F.

6. Slice the logs diagonally in pieces 1/2"- 1" thick and lay biscotti on their sides on the prepared pan. Bake for 25-30 minutes, flipping the biscotti with a metal spatula half-way through to ensure even baking. Biscotti should be lightly golden but not browned; they will be hard if over-baked. Biscotti will keep up to two weeks in an airtight container.

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