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Healthy Biscotti (No Eggs, No Dairy)

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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

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil the surface.
  2. In a mixing bowl, whisk together the flour, sugar, and baking powder.
  3. Add olive oil, 5 tablespoons almond milk, and vanilla extract. Stir until dough forms, adding extra almond milk if needed.
  4. Fold in sliced almonds until evenly distributed.
  5. 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.
  6. Bake for 30 minutes, until golden and cracked on top.
  7. Remove from oven and cool for 15 minutes.
  8. Reduce oven to 325°F (160°C). Slice the log into 1-inch biscotti.
  9. Lay slices cut-side down on the baking sheet and bake for 15 minutes, or until crisp and golden.
  10. 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.

Nutrition

Find it online: https://savorymomskitchen.com/healthy-biscotti-no-eggs-no-dairy/