Easy biscotti recipe. These chia seeds and lemon biscotti are crunchy, lemony, and perfect to dip in your morning of afternoon coffee or tea. You can add in any of your favorite flavors and mix-ins to customize this vegan Italian biscotti. Perfectly, comforting and crunchy.
Of all the gazillion different cookies out there, Biscotti are probably one of our favorites. They’re crunchy, they’re (most of the time) light and the list of goodies that can be added to them is pretty much endless.
But the main reason we love these cookies so much is, once again, because they bring us right back to our childhood. Back to memories of our most favorite baker, our grandmother.
We have the best memories of her baking the most delicious Biscotti like cookies. Again, nothing fancy or complicated, just simple, plain cookies that tasted like a little piece of heaven. We would sit on the terrace in the afternoon and enjoy them with a nice cup of Turkish coffee, talking and staring at the beautiful beach across from us. We hope you make and enjoy these vegan cookies while creating happy memories with your own family.
What is Biscotti?
Biscotti is a classic Italian cookie traditionally made with almonds. Now, you can find an infinite number of different flavors. Biscotti means twice baked, baking these cookies twice ensures a dry, crunchy texture that’s perfect for dipping in coffee or tea. Biscotti are oblong in shape and have a more rustic texture. We love how they look stored in a jar or gifted in a cellophane bag with some ribbon!
Ingredients in Vegan Biscotti
This is a vegan Italian Biscotti recipe! We used simple ingredients to make
- Oil: Traditional Biscotti recipes have oil, not butter, which is perfect for making a vegan cookie. Use a neutral-flavored oil, such as avocado, sunflower, grapeseed, or refined coconut.
- Chia Seeds: Instead of eggs we baked this Biscotti with chia seeds soaked in almond milk, which act like eggs in this recipe and give the biscotti a great texture (plus added fiber and protein!).
- Flour: this recipe can be made with all-purpose flour or with white whole wheat flour which will boost the nutrition in your biscotti and gives it a beautiful rustic brown color that we adore.
- Lemon Zest: Fresh lemon zest for the perfect bright citrus flavor!
- Brown Sugar: brown sugar adds a deep, warm flavor that we prefer over granulated sugar in this biscotti recipe.
- Cashews: Chopped raw cashews for a satisfying crunch and a little bit of protein!
- Baking powder, salt, and vanilla: pantry baking ingredients:
- To make this recipe gluten-free, try using 1-to-1 gluten-free flour, for a nut-free biscotti you may use sunflower seeds instead of cashews.
How to Make Biscotti
It’s actually really simple to make homemade biscotti! They are quick and easy to make fun to make with kids and a joy to eat. Once you taste it you’ll start brainstorming all the different flavors you could add!
- Whisk the dry ingredients (flour, salt, baking powder) in a bowl and set it aside. Preheat your oven and line a baking sheet with parchment paper.
- Mix your chia seeds with plant-based milk and set them aside to thicken. Place coconut oil and sugar in a stand mixer and beat it until it’s fluffy, then add the soaked chia seeds, lemon zest, and vanilla, mixing until just combined.
- Turn the speed to low and slowly mix in the dry ingredients until they’re just combined. Use your hands or a wooden spoon to mix in the nuts.
- Divide the dough into two halves and form two 11x2” logs. Try to keep the cashews inside the dough, not on the surface! Sprinkle the top of each log with a little granulated sugar.
- Bake for 30-35 minutes, until golden brown, and let cool for 10 minutes.
- Slice into ½” pieces, reduce the heat on your oven to 325F, and bake the biscotti for an additional 20 minutes, turning them after 10 minutes.
Different Biscotti Flavors
Our favorite way to take biscotti from a yummy cookie to “Did this come from a bakery?!” is to garnish it.
- Make a Cranberry Pistachio Biscotti or Hazelnut Coffee Biscotti.
- Once cooked and cooled, dip one end of the biscotti into melted chocolate! Dark, milk or white chocolate would all be tasty.
- Make chocolate biscotti by adding unsweetened cocoa powder and chocolate chips to the dough! Use ¼ c less flour to make up for the addition of cocoa.
- Try different nut varieties! We like pecans, walnuts, and almonds.
How to Store Biscotti
Store cooked and cooled biscotti in an airtight container for up to a week. You can freeze leftover biscotti for up to 3 months! This recipe is also really easy to double if you’d like to make it for a party or package it up as a gift. If the biscotti softens a little, you can bake them again at 250F until they get back their crunch, about 5-7 minutes.
More Egg-Free Cookies
- Tahini Cookies
- Double Chocolate Chip Cookies with Tahini
- Butter Cookies
- Vegan Peppermint Chocolate Cookies
- Chocolate-Dipped Cranberry Cookies
- 3-Ingredient Peanut Butter Cookies
- Orange Ginger Spice Cookies
- More Vegan Cookies
DID YOU ENJOY OUR BISCOTTI RECIPE?
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These chia seeds and lemon biscotti are crunchy, lemony and perfect to dip in your morning of afternoon coffee or tea. You can add in any of your favorite flavors and mix-ins to customize this vegan Italian biscotti. Perfectly, comforting and crunchy.
- 2 cups all purpose flour or white whole wheat flour
- 1 tsp baking powder
- ⅛ tsp salt
- ½ cup unsweetened plant based milk
- 2 tbsp chia seeds
- 4 tbsp coconut oil, at room temperature
- ½ cup light brown sugar
- The zest of 1 lemon
- 1 tsp natural vanilla extract
- ½ cup chopped raw cashews
- 2 tsp sugar (for sprinkling)
- Preheat the oven to 350F. Line a baking sheet with parchment paper
- Combine the flour, baking powder and salt in a bowl
- Mix the milk and chia seeds in a small bowl and set aside
- Cream the coconut oil and brown sugar with an electric mixer for 2-3 minutes, until fluffy. Add the soaked chia seeds, lemon zest and vanilla extract and mix for another minute. Reduce the speed to low and slowly add the flour mixture. Mix until just combined. Add the cashews and mix with your hands or a wooden spoon
- Divide the dough into two pieces and form 2- 11inch x 2inch logs (try to keep the cashews in the dough and not the surface, so they're easier to cut). Sprinkle the top of each log with one teaspoon of sugar
- Bake at 350F for 30-35 minutes until golden brown. Let cool for 10 minutes
- Slice each log into approximately ½ inch pieces. Reduce the oven temperature to 325F, arrange the slices on the baking sheet and bake for 20 minutes, turning the biscotti over half way through. Let cool completely before serving
- Category: Cookies
- Method: Baking
- Cuisine: Italian
- Serving Size: 1 biscotti
- Calories: 75
- Sugar: 3.7
- Sodium: 13.9
- Fat: 3
- Saturated Fat: 1.6
- Unsaturated Fat: 1.1
- Trans Fat: 0
- Carbohydrates: 10.8
- Fiber: .6
- Protein: 1.3
- Cholesterol: 0
Keywords: biscotti recipe, egg-free, almond biscotti, Italian biscotti, biscotti cookies, vegan, kosher