These healthy biscotti are a lighter, cleaner twist on the classic twice-baked Italian cookie. Made without eggs, dairy, or refined ingredients, they offer the same irresistible crunch and warm vanilla-almond flavor while using wholesome pantry staples.
Why You’ll Love This Recipe
These biscotti deliver classic flavor with a healthier profile. They’re crisp, lightly sweet, and perfect for pairing with tea or coffee. The dough comes together quickly, requires no specialty equipment, and the recipe is naturally dairy-free and egg-free. They also store beautifully, making them ideal for gifting or preparing ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil the surface.
In a mixing bowl, whisk together the flour, unrefined cane sugar, and baking powder.
Add the olive oil, 5 tablespoons almond milk, and vanilla extract. Stir until the dough begins to come together, adding the extra tablespoon of almond milk only if needed.
Fold in the sliced almonds until evenly distributed.
Lightly oil your hands, transfer the dough to the prepared baking sheet, and shape it into a log approximately 6 x 4 inches (16 x 11 cm) and about 1 inch (2.5 cm) tall.
Bake for 30 minutes or until lightly golden and cracked on top.
Remove from the oven and cool for 15 minutes at room temperature.
Reduce the oven temperature to 325°F (160°C).
Transfer the log to a cutting board and slice into 1-inch biscotti.
Lay the slices cut-side down on the baking sheet and bake for 15 minutes, or until golden and crisp.
Cool completely on a rack before serving.
Servings and timing
This recipe makes about 9 biscotti.
Prep time: 10 minutes
First bake: 30 minutes
Cooling time: 15 minutes
Second bake: 15 minutes
Total time: approximately 1 hour 10 minutes
Variations
Swap half the sliced almonds with low-sugar dried cranberries for a festive twist.
Replace vanilla extract with almond extract for a stronger nutty aroma.
Use all-purpose flour for a slightly softer, more traditional texture.
Add a handful of dark chocolate chunks for a richer biscotti while keeping it dairy-free.
Drizzle cooled biscotti with melted dark chocolate for decoration.
Storage/Reheating
Store biscotti in an airtight container at room temperature for up to 1 week.
For longer storage, freeze for up to 2 months; thaw at room temperature.
To refresh their crispness, bake them at 300°F (150°C) for 5 minutes.
FAQs
How do I prevent the dough from being too crumbly?
If the dough seems dry, add almond milk one teaspoon at a time until it holds together.
Why did my biscotti crumble when slicing?
Letting the log cool for at least 15 minutes helps it firm up and slice cleanly.
Can I use a different flour?
All-purpose flour works well, though the texture becomes slightly softer. Whole-wheat pastry flour also works.
Are these biscotti gluten-free?
No. Whole-wheat flour contains gluten. A gluten-free version requires a dedicated almond-flour-based recipe.
Can I make these biscotti without nuts?
Yes. Replace the sliced almonds with seeds like sunflower or pumpkin seeds.
Can I reduce the sugar?
Yes, but doing so may affect texture. Try reducing by 2 tablespoons for a lightly sweet result.
Can I use coconut oil instead of olive oil?
Not recommended, as coconut oil solidifies quickly and can create an uneven texture.
Why are my biscotti soft after baking?
They crisp as they cool. If still soft, bake 5–7 minutes longer in the second bake.
How thick should I slice the biscotti?
About 1 inch thick ensures sturdy slices that won’t crumble.
Can I double the recipe?
Yes. Bake two logs on the same sheet, leaving space between them for even heat circulation.
Conclusion
These wholesome, dairy-free, and egg-free biscotti offer everything you love about the traditional Italian cookie with a nutritious twist. Simple ingredients, straightforward steps, and customizable flavors make them perfect for everyday snacking or holiday gifting. Enjoy them plain, dressed with chocolate, or paired with your favorite warm drink.
These healthy biscotti are a lighter, cleaner twist on the classic twice-baked Italian cookie—made without eggs or dairy, yet still crisp and full of warm vanilla-almond flavor.
Author:Sophia
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:1 hour 10 minutes
Yield:9 biscotti
Category:Snack
Method:Baking
Cuisine:Italian
Diet:Vegan
Ingredients
1 1/4 cups white whole-wheat flour
1/2 teaspoon baking powder
1/2 cup unrefined cane sugar
4 tablespoons mild-flavor olive oil
5–6 tablespoons almond milk
1 teaspoon vanilla extract
1/4 cup sliced almonds
Instructions
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil the surface.
In a mixing bowl, whisk together the flour, sugar, and baking powder.
Add olive oil, 5 tablespoons almond milk, and vanilla extract. Stir until dough forms, adding extra almond milk if needed.
Fold in sliced almonds until evenly distributed.
Lightly oil hands and shape dough into a 6 x 4 inch (16 x 11 cm) log about 1 inch tall on the prepared baking sheet.
Bake for 30 minutes, until golden and cracked on top.
Remove from oven and cool for 15 minutes.
Reduce oven to 325°F (160°C). Slice the log into 1-inch biscotti.
Lay slices cut-side down on the baking sheet and bake for 15 minutes, or until crisp and golden.
Cool completely on a rack before serving.
Notes
Let the baked log cool for at least 15 minutes before slicing to prevent crumbling.
If the dough is too dry, add almond milk one teaspoon at a time.
Biscotti will firm up as they cool after the second bake.
Store in an airtight container to maintain crispness.
