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Vegan Biscottie with chocolate and almonds

Vegan Double Chocolate Almond Biscotti

These delicious and crisp Vegan Biscotti are great for holiday gift-giving and are the perfect complement to your favorite hot beverage.

Course Dessert
Cuisine gluten free, Italian, vegan
Prep Time 1 hour 10 minutes
Cook Time 1 hour 45 minutes
Servings 36 biscotti


  • 2 cups whole or sliced blanched almonds
  • 3 Tbsp ground flax meal
  • 1/2 cup water
  • 6 oz semisweet chocolate
  • 1 3/4 cups all purpose flour regular or gluten free
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/3 cup unsweetened cacao or cocoa powder
  • 1 Tbsp finely ground coffee or espresso powder
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract


  1. Preheat your oven to 375F degrees.

    Place the almonds on a baking sheet. If you are using whole almonds, you will toast them in the oven for 12-13 minutes, stirring occasionally.

    If you are using sliced almonds, you will only need to toast them for 3-5 minutes. Set a timer and check them frequently because they can easily burn. I prefer using the sliced variety because they make the biscotti easier to slice, but the whole almonds are more aesthetically pleasing.

    When the almonds are toasted, remove them from the oven and set aside to cool.

  2. Combine the ground flax meal and water, stir, and set aside to gel. This is your flax "egg" mixture.

  3. If you are using bars of semi-sweet chocolate, chop it into small pieces, or you can use chocolate chips. Place them in a food processor.

    Sift the dry ingredients - flour, baking soda, salt, cacao or cocoa powder, ground coffee, and granulated sugar - into a large mixing bowl.

    Add 1/2 cup of the cooled almonds and 1/2 cup of the dry mixture to the food processor. Blend until it is a powdery consistency.

    Add this mixture back into the bowl with the dry ingredients and the rest of the toasted almonds. Stir to combine.

  4. In a separate bowl, combine the brown sugar, flax "eggs", vanilla, and almond extract. Stir well to combine thoroughly.

    Add this mixture to the dry ingredients. Stir to combine.

    You will eventually need to get in there with your hands to get the mixture to hold together. It will take a little time, but if if you feel it needs a bit more moisture, add a tablespoon or two of water until you get a sticky consistency that holds together when pressed.

  5. Place a sheet of parchment paper or plastic wrap on the counter. Form half of the dough into a ball and place it on the paper or plastic. Form it into a rectangular loaf shape, about 3/4" high, 12" long, and 3" wide. It is easiest to do this with wet hands to prevent sticking.

    Wrap the paper or plastic around the loaf and continue to shape if necessary. Place in the freezer for 45 minutes, or the refrigerator overnight.

  6. Once the dough has chilled, preheat your oven to 300F degrees.

    Remove the wrapping from the loaves and place on a baking sheet lined with a silicone mat or parchment paper.

    Place in the middle rack of the oven and bake for a total of 1 hour, rotating the tray after the first 30 minutes.

    When they are done with the first bake, take them out of the oven and let rest for about 3 minutes.

    Using a clean dish towel or pot holder, gently hold the loaf while you carefully cut into 3/4" wide strips. Use a serrated bread knife or a very sharp knife to cut them. This is tricky! Your biscotti will want to crack and break, so use a very gentle sawing motion. Practice makes perfect!

    You can piece together any broken bits or just snack on them! Yum!

    Place your sliced biscotti back on the baking sheets. Turn your oven down to 275F degrees and bake for another 45 minutes, rotating the tray halfway through the baking time.

    Cool on a wire cooling rack and store in an airtight container.

  7. These biscotti are best within the first 2-3 days, but even when they are a bit stale, they are great for dunking in coffee, tea, hot chocolate, or your favorite plant-based milk!