Orange Almond Biscotti (Vegan)

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

Lovely, added more orange zest as I love orange flavour :))

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!

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!

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!

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.

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.

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!

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!)

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.

I made it with mashed banana! DEFINITELY WORKED! I LOVE THIS RECIPE SO MUCH! Thank you!

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.

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.

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!

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!

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.

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!!

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!

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!

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!!

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.

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!!! :)

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.

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.

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!

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!

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!

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!

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!

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…

Hi! 176 F is 80 degrees C, not 350!! Great biscotti though-I added 1 banana instead of pumpkin, was delicious:)

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.

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!!

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 :)

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!

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.

Made this this morning and they’re already gone… SO GOOD!!!

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.

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).

Awesome recipe – thank you! Finally homemade biscotti….

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!

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!!!

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.

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

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.

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