Orange Almond Biscotti (Vegan)

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Batch of chocolate-dipped Orange Almond Biscotti for a vegan dessert

Friends, are you ready for vegan biscotti perfection? Because that’s exactly what’s about to go down.

Let’s bake, yo.

Mixing wet and dry ingredients together for our Easy Vegan Biscotti recipe

When I imagine a dreamy, idyllic morning, it involves a hot drink of some kind, biscotti, and sitting by a window with my journal or a good book. Oh, and obviously stretchy pants and an oversized sweater are involved. That’s a given.

A reader requested I make vegan biscotti (hi, Aditi!), and I thought it was such a great idea.

In my research, I learned biscotti means “twice baked” in Italian. And, as you might’ve guessed, this crunchy cookie traditionally enjoyed with a hot beverage originates from Italy – swoon. My girl, Giada, knows what’s up.

The first biscotti is believed to have been created in Prato, Italy in the 14th century. This crunchy snack was popular among sailors because of its long shelf life. And has since become a café staple around the world.

Baking sheet with freshly baked Vegan Biscotti ready for slicing

This recipe is simple to make, requiring just 1 bowl and 10 ingredients! It’s also made with coconut oil and sweetened with organic cane sugar (sub coconut sugar if you’d like!).

If you’ve never made biscotti, the concept is very straightforward.

Make a cookie dough, shape it into two logs, bake until slightly golden brown, and cool. Then slice into small segments and bake once more. That’s it! That is, unless you want to dip these beauties into dark chocolate (and why wouldn’t you want to do that, I ask?).

Baking sheet with rows of our vegan Orange Almond Biscotti treats
Perfectly browned Orange Almond Biscottis for a sweet vegan treat

I think you guys are going to LOVE these biscotti! They’re:

Slightly tender on the inside
Perfectly sweet
Studded with toasted almonds
Insanely delicious
& Easy to make

These would make the perfect treat to go alongside your favorite hot beverage in the morning, or for an evening dessert. A perfect pairing would be my 5-minute Vegan Hot Cocoa, or my 3-Ingredient Ginger Latte. Serious yum.

Parchment paper with a batch of our delicious vegan chocolate-dipped orange biscotti

If you give this recipe a try, let us know what you think! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Close up shot of a batch of our crispy and sweet Orange Almond Biscotti recipe

Orange Almond Biscotti (Vegan)

Amazing, simple vegan biscotti infused with orange zest and roasted almonds. Dip in vegan dark chocolate for a decadent touch. A delicious vegan breakfast, dessert, or snack with your favorite hot beverage!
Author Minimalist Baker
Parchment paper filled with Orange Almond Vegan Biscotti dipped in dark chocolate
4.93 from 64 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16 (biscotti)
Course Breakfast, Dessert, Snack
Cuisine Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1/2 cup coconut oil (melted)
  • 3/4 cup organic cane sugar (sub coconut sugar with varied results)
  • 1/2 cup pumpkin puree* (acts as binder)
  • 1 tsp vanilla extract
  • 1 3/4 cups unbleached all-purpose flour*
  • 1/2 cup fine cornmeal (or sub more all-purpose flour)
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp orange zest
  • 1/2 cup toasted almonds* (well chopped // somewhere between coarse and fine)
  • 3/4 cup vegan dark chocolate (optional // chopped)


  • Preheat oven to 350 degrees F (176 C).
  • Melt coconut oil in a large mixing bowl. Add organic cane sugar and whisk thoroughly to combine.
  • Add pumpkin puree and vanilla and whisk until completely combined.
  • Next add flour, cornmeal, baking powder, salt, and orange zest. Stir until combined, but try not to over-mix.
  • Add almonds and stir once more to evenly disperse.
  • Use a knife or spatula to divide the dough into two even sections (amount as original recipe is written // adjust if altering batch size). Then using damp hands, form the two portions into long, semi-skinny logs (see photo). Try and make them as uniform in size and shape as possible so they bake evenly.
  • Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. Be very gentle when slicing, especially where the almonds are as they can crumble easily. I discarded (ate) the very end pieces because they were too small and already quite brown.
  • Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes), to ensure even baking.
  • Let cool briefly before enjoying. If dipping in chocolate, add chopped chocolate to a mixing bowl and microwave in 30 second increments until melted, or melt over a double boiler on the stovetop.
  • Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess.
  • Place on a parchment-lined baking sheet to dry. To speed setting, pop in the freezer. Otherwise, let dry at room temperature until completely set.
  • Store covered at room temperature for 3-4 days (I found a large jar is ideal). Will keep well-sealed in the freezer for up to 1 month. Enjoy with hot tea, hot toddies, hot chocolate, ginger lattes, or chai latte!


*The pumpkin puree is a substitute for eggs in this recipe. If you eat eggs, sub 2 large eggs (amount as original recipe is written // adjust if altering batch size). Otherwise, suitable alternatives might be mashed banana for a “banana bread” flavor, or applesauce. However, I haven’t tested any other substitutions and cannot guarantee the results.
*Sub up to half of the unbleached all-purpose flour with spelt or white whole-wheat flour for a healthier biscotti. However, this will make them a bit more dense and rustic in flavor.
*You can substitute an equal amount of our NEW Minimalist Baker Gluten-Free Flour Blend for the all-purpose flour in this recipe.
*If your almonds are raw, toast in a 350 degree F (176 C) oven until golden brown, fragrant and the skins are beginning to pop – about 10-12 minutes.
*Recipe loosely adapted from Epicurious and Giada De Laurentiis.
*Nutrition information is a rough estimate calculated without chocolate.

Nutrition (1 of 16 servings)

Serving: 1 biscotti Calories: 188 Carbohydrates: 25.2 g Protein: 2.7 g Fat: 8.9 g Saturated Fat: 6.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 34 mg Fiber: 1.3 g Sugar: 9.3 g

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My Rating:

  1. Ashley says

    My 13 year old daughter made baked these for me as a special request for my birthday. They were absolutely delicious and, as someone who does not care for almond extract but LOVES almonds, I appreciated the lack of almond extract. The fresh orange flavor with roasted almond was delightful with the dark chocolate dip making them extra special. As a vegan for the last 5 years, I was missing biscotti and this recipe more than made up for it. I can’t wait to make it again and try it on my non-vegan friends and family. I’m confident they won’t be able to tell the difference. xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, such a sweet birthday gift! We’re so glad you enjoyed it, Ashley! Thank you for the lovely review! xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Will, I don’t think that would work. Your best bet would be subbing a nut butter! Perhaps almond or cashew?

  2. Amy Fichera says

    I made these for a vegan friend today, but didn’t have pumpkin puree, so I just subsituted almond milk; I also didn’t have cornmeal, so per the recipe, I just used more flour.

    They came out fantastic, and taste every bit as delicious as traditional biscotti!

  3. Nicole says

    I am so grateful for this recipe! I have had a craving for Italian cookies of some sort for a few days and decided to tackle these even though I had thought biscotti were out of my baking league. These are so yummy and were totally doable. I used eggs as I’m not vegan and don’t have pumpkin around at the moment. I would love to see other biscotti recipes on the blog, but I’m also excited to use this as a springboard to try other variations. As some other reviewers have said I’d also like more orange and almond flavor, so I’ll try these again at some point with more zest and almond extract instead of or in addition to vanilla. I also want to play around with other flavors, like maybe cranberry lemon. Thanks again for another dreamy and unintimidating recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Nicole. Love your flavor ideas. We’ll add biscotti to our reader requests list =)

  4. Heather says

    I’ve made this four times now. Love it! I use erythritol, and started adding a small handful of sliced almonds and some dried cranberries. I also add 1 tsp of orange flavor. Delish!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying this recipe, Heather! And love your modifications. Thanks so much for sharing! xo

  5. Beth says

    Delicious. I got some pumpkin puree to make your pumpkin pie bars again (because they are excellent) but found these while I was looking for recipes with oranges so I could get through some of my clementines. My partner loves biscuits (I’m British) with his coffee so I thought these would be a great bake for the week. I made a double batch and they taste GREAT and love the texture.

  6. Amanda says

    This was my first time attempting vegan biscotti and they turned out perfectly. I’d like to try them with applesauce next time since a few of my family members don’t like pumpkin (crazy, right?) I hope they turn out just as well, I’d be happy to serve these at any gathering. I baked mine at 325 alongside another recipe and they turned out great.

  7. Dalarama says

    These cookies were excellent! I didn’t have corn meal so used more APF. I used almond extract instead of vanilla and added rind from a whole orange. They turned out perfectly!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Dalarama! Love your creative modifications. Thanks so much for the lovely review! xo

  8. Michelle says

    Just made this and WOW! My first time making biscottis and it was so easy, used most ingredients I already had on hand (I subbed Earth balance butter for the coconut oil) and tastes so amazing. Definitely going to make this many more times (also had leftover pumpkin purée and used it for some pumpkin Mac n cheese sauce if anyone is looking for ideas for theirs!)

  9. kendra says

    Can I sub some or all of the coconut oil for veg oil? I just realized I don’t have as much coconut oil as I thought and I don’t want to run to the store for just that one thing

  10. Jennie says

    Biscotti is my favorite cookie so I’ve been wary of learning to make them (don’t want the temptation around!). Still, I decided to take the plunge with this recipe. I’m lacto-ovo vegetarian, so I used two chicken eggs as noted instead of the pumpkin. I also only used all-purpose flour.

    These. Were. Delicious. I will agree that the orange flavor is very subtle, but this is a great base to experiment with other flavors. Thank you and also curse you (just kidding) for giving me such an easy, full-proof, and delicious way to make my favorite cookie.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bhavisha, we think almond flour would make it too soft/crumbly. We’d recommend using our gluten-free flour blend. But we haven’t tried with either GF option so can’t guarantee results. Let us know if you give it a try!

  11. Nathalie says

    Hello Dana-
    We have made a lot of delicious recipes that we have seen on your website, THANK YOU! I just made these biscotti for the first time. Per your instructions, I melted the oil before adding turbinado sugar, the pumpkin puree, etc., but by the time I was ready to mix all the ingredients together, the coconut oil had congealed because we are not in summer anymore! I think also this is the reason why the dough wasn’t uniform. So is there a good substitute for the coconut oil? Thank you for your help and time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nathalie, is it possible that your pumpkin purée had been refrigerated and made the mixture cold? If so, we’d suggest letting it come to room temp next time. Or you could maybe try olive oil?

  12. Shweta says

    I have been looking for a vegan biscotti recipe for a few weeks now and this is the 3rd one I have tried. I can now confidently stop looking. These came out so wonderfully! I substituted all of cornmeal and 1/2 cup of APF together with 1 cup of whole wheat flour and they are still the perfect crumbly biscotti I have often paid for and bought.
    So glad to found this site! I have tried several other recipes from here and have NEVER been disappointed.
    Wholehearted gratitude for bringing such delicious and healthy recipes to your audience.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Shweta. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  13. Twinkle says

    Mind blowing easy and delicious biscotti – the best combination of flavors – hint of orange, toasted almonds and coconut due to the coconut oil!!! I followed the recipe exactly just didn’t dip in chocolate. Biscotti was well cooked, lightly sweet and perfect. The instructions are well explained and very simple to follow, you just cant go wrong. Turned out amazing for my first attempt ever, was a bit crumbly and you have to be extremely gentle while cutting as indicated in the recipe.

  14. Georgie says

    This is my third time making this, absolutely delicious with a cup of coffee!! This has definetly now become a staple. Not need to buy biscotti again!
    I substituted cane sugar with 50g of Brown sugar, and only used all purpose flour.

    Thank you for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Georgie! Thanks so much for the lovely review!

  15. Susan says

    Hi Dana –

    This has been my “go to” biscotti recipe forever. I generally sub the pumpkin with cooked / leftover sweet potato. Anyhow, I was looking for a peanut butter based biscotti recipe this week and decided to sub natural peanut butter for the coconut oil and I left out the orange zest. Another shortcut is blitzing the recipe in the food processor – always a time saver and it works every time. Thanks for the inspiration!

  16. Leslie says

    Made these over the weekend and they are soooo tasty. I swapped out 1/4 cup of the almonds and replaced with dried cranberries-they tasted great, even without the chocolate.
    They were quite crumbly when cut, but I put the crumbs right back on the baking tray with the cookies and finished baking. The crumbs made a great topping for my oatmeal, and I imagine would be good on some plant-based yogurt or ice cream also (for anyone trying this, just watch the oven as the crumbs will get browned before the whole cookies do).
    Thanks so much for all of the delicious recipes you give us.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leslie, thanks so much for your kind words and for sharing your experience! If they seem too crumbly/dry next time, you could try adding a bit more coconut oil. Hope that helps!

  17. CC says

    I just made this biscotti and it is AMAZING! I decided to make this after having leftover pumpkin puree from the Minimalist Baker vegan sugar cookies – also amazing. I added some honey to this instead of using as much sugar and it turned out really well. I also ended up adding some of the juice from my orange because the mixture was a bit dry. I baked the biscotti for a little longer than 20 minutes the second time but I found this made it a little too hard. I’m super excited about eating the rest of these. Thanks Minimalist Baker!!

  18. Rebecca says

    These were amazing. I have made them twice. The first time I used cornmeal as was called for, but I couldn’t find finely ground. I just used regular grind and it was pretty inedible. It tasted amazing, but the texture with the cornmeal made it really uncomfortable for me to eat. The second time I made it with all flour, and they were perfect. I had non-vegans asking for the recipe.
    However, when I dip mine in chocolate (a necessary step, in my opinion), I dip the long bottom side instead of just one short side like in your pictures. That way, I get a delicious bit of chocolate in every bite!

  19. TR says

    Looking to bake some of these to serve with a dessert at a dinner party and have GF & Vegan guests, is this recipe effective to bake with gluten free flour? Has anyone tried?

  20. Kerri says

    These are AMAZING! Since becoming vegan I was missing biscotti- but these are so much better than the supermarket ones anyway!

    I made a few modifications:
    -I used whole wheat pastry flour instead of the corn meal
    -I added 1/2 tsp almond extract
    -I didn’t have oranges so I used the zest of two clementines, which worked nicely and gave a delicate flavor
    -I used raw sliced almonds
    -I reduced the sugar to 2/3c

    I tried some with and without chocolate, and they are great both ways!

  21. sandra forte says

    OMG these look like biscotti from a cafe…..and I made them!! They are soooooo delicious. Thanks Dana followed the recipe and they worked out like your photos,,,,go figure!!

  22. Jen says

    I’m hoping to make the biscotti without refined sugar, so I’d like to try the coconut sugar substitution. Is it 1:1 by volume or by weight? Also, I know coconut will dry out a recipe, which shouldn’t be a major issue here because the cookies are meant to be dry. However, should I use a bit less of the coconut sugar to ensure that the biscotti don’t crumble? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, 1:1 by volume, but the weight should be quite similar. You could try starting with less, but we don’t think it would be dry- we find that’s more for coconut flour. Let us know if you give it a try!

  23. margaret bicek says

    These are rock star! I make them with gluten free flour (Bob’s 1-1) so they are GF and vegan–huge hit at the holidays for friends who are usually left out of the cookie plate! I love the almond, but this season I tried a scant !/2 cup of chopped pistachios + 1/3 c chopped dried tart cherries–wow! As others mentioned, I bump up the orange zest, more like a tablespoon, and cut them thinner (1/2 inch?) Thanks for a great recipe.

  24. Marielle says

    These turned out amazing! I used applesauce instead of pumpkin since that’s what I had on hand, but otherwise followed the recipe as written. I’ll definitely be adding these to my repertoire. Thanks!!! :)

  25. Lenore Bonk says

    I’ve made these biscotti more times than I can count! I usually just make them with the all-purpose flour recommended. They’ve turned out great every single time. I like making them and putting them in a jar as a gift.

  26. Claire Sprawson says

    I made this a little bit different just based on what I had around. I used apple sauce, whole wheat flower and coconut sugar. They turned out beautifully and I will definitely be making them again. Thanks for sharing such a great recipe!

    PS you should make an app!! I basically only cook with your recipes :) I would love to be able to have all your amazing recipes all together in an app.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Claire!! Next time would you mind adding a rating to your review? It’s so helpful for us and other readers. xoxo!

  27. Manon says

    Ha the struggle and disappointment of failing them – what did I do wrong? All the comments are so enthusiastics. I think I overcooked them as a loaf. It just turn brown very quickly and I’m sure I had it at 176° celsius… I’ll give it another try but if anything come to your mind, please advise.

    It seems my loaf was too big and secondly it’s super crumbly.

    What are your thoughts?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Manon, is it possible your oven runs hot? Or did you leave out any ingredients? Another idea is that our conversion of pumpkin puree to metrics may have been an issue? When we originally converted it, 1/2 cup was listed as 100 g, but our current search shows it is closer to 120 g. We updated the recipe. Hope that helps!

  28. Diane says

    I never made biscotti before and can’t believe how easy this is to make. They came out just like the photo. Can’t wait to serve them to my guests tonight. I had one with my coffee this morning and they are delicious! Thank you!

  29. Adele says

    These came out great. I used all of an orange peel, more like a tablespoon, and almond extract instead of the vanilla and I used white whole wheat flour instead of the unbleached. It was still easy to slice. My husband said they tasted better than the non vegan biscotti he had purchased!

  30. RUTH says

    Even my non-vegan husband said “very good”! I used veg. oil instead of coconut and added about 1/2 tsp almond flavoring. Also, I had some winter squash in the fridge that I used instead of pumpkin. Next time I would put in less sugar – maybe 1/2 cup. Did not use chocolate. I made 2 10-11″ logs and probably cut them into 3/4″ cookies. I got 26. I used a silicone baking mat. Next time I will skip that for the toasting step as I think they should be a little more browned. My first time making biscotti! Thanks!

  31. Shefali says

    We did half olive oil, half tehina instead of coconut oil, and a 1/2 cup maple syrup instead of the sugar. (Also added a little anise, which paired so nicely with all the flavors here.) They were fantastic, and definitely will become a repeat breakfast treat!

  32. Lynne Eichenfield says

    This recipe is super-simple to follow and the results were delicious! I loved the addition of orange rind – it really added to the flavor. I coated the biscotti with some gourmet orange-cranberry chocolate that I bought at a local coffee shop – oh yeah! Thanks for posting this great recipe!

  33. Allison says

    Is it possible to use olive oil in place of coconut oil? Or would that do something weird with the flavour/texture?



  34. Yvonne Wagner says

    My daughter who is egg allergic had told me she needed to make biscotti’s for her Italian class. I decided to google egg fee biscotti before trying to convert a classic recipe by using an egg substitute. Many different recipes came up but when I read this recipe I decided to test it out, I had to leave out the almonds for tree allergy reasons and also did not have an orange on hand either. So I substituted the zest for some orange and anise extract. These biscottis were just incredible. The consistency of the dough was perfect and they were easy to cut. My daughter and her friends recorded themselves making a batch in their own. I am proud to say that their batch came out just as good! They were easy to slice too! Will be baking these for awhile!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad to hear that, Yvonne! If you could leave a star rating, that would help us a lot!

  35. Dorota says

    Awesome recepie… I am baking them 3rd time… Twice last week and again this week… Just love them…. Had to sub pumpkin puree with sweet potato (baked) and it seems to be a little ‘to dry’.maybe I should add 1/4 cup of cold water, don’t you think … But still so so good…

      • Dorota says

        I’ll try next time … they were in an oven when I though about it …. I added more sweet potato and some oil…. and there is a little sweet potato aftertaste… so next tume try water or just buy a pumpkin which seems more watery than sweet potato…. sunce there us no pumpkin puree available in Iceland…. or I cant find it and I looked hard :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Coral! That could work, though we haven’t tested any other substitutions and cannot guarantee the result. If you experiment with it, report back on how it goes!

  36. Lucy says

    Thank you so much for this! I eat biscotti (or a quarter of one) everyday with my coffee. It’s my favorite thing, and it was very hard to give it up when I changed to a Vegan diet. Tracking my food today, I was wondering what food was adding cholesterol to my macros?? I looked, and for a small piece of one cookie, I had 4 grams of cholesterol. I immediately came on line and found this recipe, and I cannot wait to try it. Thank you!!!

  37. Amelia says

    I followed the recipe exactly and was overall happy. I do wish the almond and orange flavors were stronger. Here are some notes.
    – I loved the texture from the cornmeal. I used yellow cornmeal straight off the shelf, I don’t think it was especially finely ground.
    – Next time I’ll use more orange zest or maybe juice or extract, I’m not sure. I’d like the orange flavor to be much more pronounced.
    – I pulsed the almonds in a food processor so my toddler could eat these easily. I might add more next time or some extract to have a stronger flavor.

  38. Barbara says

    I made this recipe awhile ago, and started to panic when I couldn’t find it in my recipe box, (yes, I still have an actual recipe box!) Thank goodness I found it again! I love your recipes and site. You never let me down!

    Have a lovely day!!

  39. nicole says

    Made this recipe today after trying to make another biscotti recipe vegan #fail! Your recipe came out delicious-made it twice one with orange and chocolate chips the other lemon poppyseed is in the oven right now! Easy to make and cuts perfectly with serrated first than sharp knife just like mama taught me. Thank you for this recipe Im Italian so always looking for traditional recipes with a vegan spin :)

  40. Angie says

    I followed the instructions exactly but the dough is very crumbly and isn’t close to being moist enough to stay together and roll into a log. Is there a missing ingredient? I am an experienced baker. I will add pumpkin…..

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I’m sorry the recipe is being finicky for you! Others have had this issue it seems as well but it seems that pumpkin will help improve the consistency!

  41. Megan Graney says

    I just pulled these out of the oven 10mins ago. They are fabulous!! Easy peasy and super tasty. I wasn’t sure about the orange zest, but it’s delicious. Tomorrow mom going to melt some chocolate and dip these babies. I think these are going to become a favorite “cookie” for gifting. Thanks!

  42. Rachel says

    I don’t consider myself a biscotti person. They’re always too hard. But these are AMAZING. I made them for an event I hosted and everyone loved them. They’re easy, just the right consistency even at high altitude, and the flavor is perfect. I used the zest of a full size orange and the flavor was perfect.

  43. Michele says

    Sooo Good! I made this and my family stated restraunt quality and has requested more ASAP! . I added a small amount of banana extract to the recipe as well. We ate half of them and froze the rest so that they stayed fresh.

  44. Ashley says

    Thanks for the biscotti recipe!

    For the gluten-free folks, please know that I used the Bob’s Red Mill baking mix 1:1 and it was just fine. Overall I thought the dough was a bit too crumbly and dry, so I instead of wetting my hands with water, I smothered them in pumpkin puree as I was shaping the loaves for their first bake. Worked pretty well and still can’t taste pumpkin (probably only added 1/3-1/2 c more).

    I reduced the sugar to 1/3 c. I also substituted sesame seeds for the almonds, as that’s what I had. It adds a lovely nuttiness to it, but I’d imagine the almonds would give it slightly better crunch. No chocolate here, as I didn’t have any, but I did add more orange zest — which is nice because I can actually taste it :)

    I baked for the recommended time and they turned out nicely. If you prefer a crunchier biscotti, perhaps leave them in a bit longer than 20 minutes in second bake.

    If I were to bake these again, I’d probably add dried cranberries or cherries, just to give it a little more tartness, and perhaps stick to almonds/walnuts/pecans to give it a heartier texture (or do half sesame seeds, half nuts).

  45. Ellie says

    Wonderful! Loved these. I used applesauce in place of pumpkin purée and it worked very well. Question: Possible to substitute almond flour for the wheat flour? I know almond flour adds moisture and fat, so am wondering about proportions. Thank you for your fantastic recipes.

  46. Gabriele says

    Hello! I made this cookie and I and my family loved it. I used whole wheat flour instead of white and I used sunflower oil instead of coconut oil. He did not get the orange color because I used the whole flour but no problem because it was very good. Congratulations!

  47. Annalea says

    just pulled these out of the oven and my house smells delicious! i subbed toasted walnut halves for chopped almonds, orange flower water for vanilla, and applesauce for the canned pumpkin. thought about tossing them (while still warm) in a mixture of cinnamon and sugar…or maybe a drizzle of white chocolate…? one thing’s for certain, lady. your recipes never disappoint!!!

  48. Anne says

    Just made these with 2 little adjustments; I used hazelnuts instead of almonds and I also added an additional half cup of pumpkin because my mix was really dry. They came out perfect! still can’t detect the pumpkin even though I added more, plus I love how the orange zest plays off the dark chocolate drizzle. These are awesome, will most definitely make again.

  49. Fernando says

    Dear Dana,

    I m Fernando from Brazil. I ve tried this incredible recipe, but I ve used with your diy gluten free recipe. The results was perfect, the flavor was wonderfull, just the dough was a little bit broken. Maybe was the gluten? But apart from this. Everything was right. Thank you. God job

  50. James says

    These were absolutely delicious. Only one thing is that I forgot to add the cornmeal/cornflour, could this be a reason they were a bit tricky to slice (couldn’t decide whether it was better to use a serrated knife or not) you know getting stuck on the delicious almonds. Anyway, they turned out perfectly and were well loved by all even with my booboo. Love the use of pumpkin puree, I just happened to have a tin lying around!

  51. rama says

    hi..can I used flaxseed instead of eggs in this recipe. have read that it acts as binder too, we do not get pumpkin sauce/ apple sauce where we live that easily. pls guide. thanks

  52. Diana says

    Just made these for a friend and I had to taste a few for quality control of course. I dipped them in melted vegan dark chocolate and they are really delicious. The pumpkin purée can’t be tasted but it works great as a binder. This recipe is going to be my new standby and I can always incorporate other add-ins instead of orange zest and almonds if i want. I’m thinking cranberry and pistachio next with some white chocolate. The house smelled so good when they were in the oven. Thanks for a great recipe.

  53. Marie O says

    I have made these biscottis multiple times and they always always ALWAYS turn out GREAT! You’re a genius :) Thanks!

  54. Yvette says

    Really declicious and was a hit with my other family members as well! I used eggs, olive oil and only half cup of sugar. Felt the sweetness was just nice and could even be reduced slightly more. Only thing was many of the biscotti broke when I was slicing them, maybe I needed to knead the dough more, but this did not affect the taste anyway. First receipe I tried and I’m a total convert!

  55. Bethany says

    I made these last night and they were fab!! I accidentally forgot to chop the almonds (d’oh!) so they were in there whole but turned out fine none the less. I used 100% all purpose flour and added a whole scraped vanilla bean to the dough (I also added more orange zest because, well…orange). This is the first time I’ve made biscotti and I’m thrilled with the results. I took most of them to work this morning and my coworkers were equally appreciative of the results. Thanks!

  56. Meg says

    These turned out really great. I used chocolate chips instead of almonds- so I can send them to school with my kids- nut free school. And I used almond extract instead of vanilla- but not as much since almond is a stronger flavour. Will make these again!

  57. Lesley says

    I love this recipe. Have made it twice now and results are delicious. You would never guess pumpkin puree is involved. Thank you!

  58. Ana @ Ana's Rocket Ship says

    I have no idea why you wouldn’t dip these in chocolate. I mean – surely EVERYTHING is better dipped in chocolate. Biscotti, strawberry, apple, peanut butter cookies, hummus, spaghetti bolognaise….

  59. Spoon says


    I am excited to make these! Have you made them without nuts? Curious how that will work out, and if I need to substitute anything if I am leaving the nuts out.


  60. Celina says

    I made this and the dough was really crumbly! I persevered, but even after the first bake and cutting them as gently as I could the dough still crumbled everywhere – do you know why this might be? I followed the recipe exactly! Some of them have held together but most have fallen apart, they taste amazing though!

  61. Pamela @ Kitchen Missus says

    I’ve always been afraid of baking because of my history of failures in the past, but this recipe is so straightforward and looks awfully yummy! I’m gonna try this out over the weekend. Thanks for sharing! ;)

  62. Grace says

    I made this and it was just incredible! I did have to make a couple of substitutions, for some reason I had to add almost 3x sweet potato puree and extra olive oil to make it into a wet dough, but it still turned out great! The orange zest was such an amazing touch.

    • Lindsay says

      Great way to add moisture to batter! Never would have thought of sweet potato purée! Mine was dry and I came up with agave and orange marmalade

  63. Jessica says

    Ding, ding, ding. Another AWESOME winner. How I managed to make 1/2 a recipe last over a week is beyond me. Extreme discipline not to eat them all at once!

  64. Rochelle says

    Why do I love this recipe so much?? I made it earlier this week for my vegan daughter – subbing in half whole wheat flour. They were so good!! I have never been a biscotti person before – they always tasted stale to me – I didn’t get the attraction. But when you make yourself? Wow. Well I thought my GF husband should get a chance to try them so I have a GF version in the oven right now. I was out of oranges and almonds (as we have a blizzard here on the East Coast right now and going to the store is not happening) so I’ve subbed in lemon zest and pecans. The only difference so far is that the GF batter was much wetter so I had to add extra GF flour – probably about a 1/3 of a cup until I had the right, stiff consistency needed. I’ll let you know how they come out! What has me really excited are the possibilities going forward just alternating zests and nuts. How does Lime Macadamia Nut Biscotti sound? I’m making these every week forever. Thank you Dana!!

  65. Lily says

    Dana, you are amazing! I am inlove with your recipes. I make something everyday! The biscottis were phenomenal. Today I made to toasted coconut oatmeal.
    Thank you!!!!!

  66. Jen says

    Love love love this recipe! I made this one and one of your bread recipes in the same day and they both turned out wonderful! I did substitute a few ingredients because I didn’t have everything on hand, but it still turned out amazing! This is probably my new favorite recipe!

    • Jen says

      I forgot to mention, I was jumping onto your blog to look for a chocolate chip cookie recipe, and I like mine crunchy- which I have not been successful with baking at home, and lo and behold this recipe was staring me in the face when I opened the page! Fate! And I do love biscotti but never knew how to make it….it is just like the crunchy cookie I adore!

  67. Emilie @ Emilie Eats says

    Gah, the pictures make my heart flutter. They’re so beautiful! I love the orange chocolate combo.

  68. C. Marie says

    I ate one today, and the combination of orange, toasted almonds, and chocolate had me savoring every bite!

    Since I didn’t have coconut oil, I used olive oil. For the entire amount of all-purpose flour, I subbed whole-wheat, and used mashed sweet potato instead of pumpkin, adding a bit more sweet potato until it all came together.

    I can’t wait to eat another one—preferably, with a cup of coffee brewed from the chocolate-orange flavored coffee beans I got for Christmas.

    Thanks, Dana, for another incredible recipe!

  69. Ronee says

    These were amazing! So easy and delicious. I used walnut pieces instead since that’s what I had around. Loved this!

  70. joanne says

    These look yummy, and I’d love to try it, but was wondering if there’s a gluten free substitution for the white flour? I ate some oranges recently that I had the intuition to zest before peeling.. looks like the zest was meant for this recipe. ;-) Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Joanne! As I mentioned in the above comments, I haven’t tried it myself, but if I were to try it, I’d sub the All Purpose for Bob’s Red Mill 1:1 gluten free blend! Good luck and report back if you try it!

  71. Amy says

    I just made these and they are amazing!!!! I have a feeling they will be making a regular appearance in my house. I love making things from your site because I know they will always turn out just as you say they will.

  72. Cathebrush says

    I saw on Instagram that this recipe was now on your blog and I had to make them NOW. So I made them and they are pretty delicious! I had to substitute the orange zest for clementine juice (I just discovered you can’t zest clementines) because of the urge to bake biscotti and the lazyness to go to the grocery store and they turn out good! Can’t wait to make “the real thing” next time! Thanks for the recipe!

  73. Ally @OmNomAlly says

    Oooer pumpkin puree! That was a surprise ingredient I wasn’t expecting :) Do you think it has enough of a binding action for me to sub in whole wheat/spelt flour for the all purpose?

  74. sassygirl says

    love the cornmeal for crunch
    and texture, although very surprised at the sodium level
    in one biscotti. yikes!
    so cool that the recipe is
    vegan…will try it with
    nanners as a sub 4 pumpkin.

  75. Anita says

    Love that these contain pumpkin puree and coconut oil, and no eggs – just simple ingredients. I might have to start baking again.

    • Tom ~ Raise Your Garden says

      The pumpkin puree surprises me the most here! Worst baker ever. Fingers pointing toward me. But I’d love to make biscotti, it’s so tasty. Lots of Italian neighbors and friends, live in an Italian neighborhood. Most fun parties ever!!!!!! Boy, can they all cook. Oh well. If you don’t try, you don’t know if you can do it!