Looking for a vegan take on some classic Italian treats? These crunchy, nutty, and slightly sweet vegan almond blueberry biscotti topped with a vibrant blueberry glaze are the best cookies to pair with bold coffee or tea! You can munch on these yummy vegan cookies for breakfast or for a mid-afternoon snack.
- Vegan Butter: to help bring the mixture together and keep the dough from being dry. I’m using Earth Balance.
- Light Brown Sugar: brown sugar gives these cookies nice caramel undertones
- Ground Flaxseed: to make our flax eggs!
- Flour: use the spoon and level method for measuring flour to make sure you don’t use too much!
- Baking powder: to give help leaven the biscotti
- Almond extract: this gives the biscotti their rich and bold nutty flavor
- Vanilla extract: to add some additional flavor and sweet notes
- Slivered almonds: for that crunch & texture.
- Dried Blueberries: these are optional, but are great if you want blueberries inside the biscotti as well as in the glaze.
- Frozen Blueberries
- Powdered sugar
- Almond milk
making the biscotti cookie dough
To make the eggless and dairy-free almond blueberry biscotti dough, you’ll first want to cream together the softened vegan butter with the brown sugar until light and fluffy. Then, make your flax eggs by beating together the ground flax with the water. You’ll want to set aside the flax mixture to thicken for 5 minutes.
Once thickened, add the flax eggs, almond extract, and vanilla extract to the butter mixture and cream them together. To make this a one-bowl recipe, simply add the dry ingredients (flour, salt, baking powder) on top of the butter mixture, but don’t mix them together yet! First, sift the dry ingredients together with a fork, then combine with the butter mixture.
Once the dough starts to come together, you can add in the slivered almonds (and the dried blueberries if you’re using them) and form the dough into a ball. The dough needs to chill before we bake it to prevent spreading. So cover or wrap it in plastic and chill for 15 minutes in the fridge.
the first bake
To bake the logs, you’ll want to preheat your oven to 325F. While the oven preheats, divide your dough ball in two. Shape the dough into 2 logs (see the image above), that are about 5 inches wide and 1 ½ inches tall. Then, place them on a parchment-lined baking sheet. Be sure to brush the tops with melted vegan butter, and then bake them for 30 minutes.
the second bake
After you bake the logs for 30 minutes, they should be slightly golden ontop but still soft in the middle. Let the logs cool for about 5 minutes on the baking sheet. Then, carefully slice the logs lengthwise into wedges that are about ¾” thick. I found that it was actually easier to slice the biscotti with a sharp, non-serrated knife than it was with a serrated knife. The serrated knife make the cookies crumble too much.
Once cut, place the wedges so the cut sides are on the right and the left, and they are standing upright. You’ll then want to bake for 10 more minutes at 325 until golden. The biscotti will be slightly soft in the center when you first take them out of the oven but they’ll harden as they cool. Make sure to let them cool completely before glazing!
tips and tricks for making almond biscotti
After making these vegan almond blueberry biscotti a few times, here are my tips and answers to commonly asked questions!
In this recipe, I’m using ground flaxseed as an egg replacer. I mix 1 part ground flaxseed with 2 parts water to make flax eggs. You could try substituting Bob’s Red Mill Egg Replacer, however, I have not tried it in this particular recipe and cannot guarantee results.
Certainly! So long as the flavors don’t add extra liquid to the dough, they should be okay to add. You could add in citrus zest (like lemon or orange), or substitute pecans, pistachio, or other nuts. If you want to add fruit (like cranberries), I recommend adding dried fruit over fresh (see the question below for why). You could even substitute the blueberries for chocolate chips if you’d like.
I recommend using dried blueberries in the biscotti dough. This helps keep the biscotti crunchy after baking. However, you can substitute fresh blueberries for the frozen ones to make the glaze.
Looking for more yummy vegan desserts? Check out these recipes!Vegan Lemon Poppyseed Muffins
APPLE PECAN STREUSEL BAGELS
BROWN SUGAR GRAPEFRUIT DONUT
Did you make this recipe? I’d love to know! Leave a rating and comment if you did!
- ½ cup softened vegan butter
- ¾ cup light brown sugar
- 3 flax eggs, 3 tbsp flaxseed mixed with 6 tbsp room temp. water
- 2 cups flour, spoon and level method
- 1 ½ tsp baking powder
- ⅛ tsp salt
- 1 tsp almond extract
- 1 tsp vanilla extract
- ½-3/4 cup slivered almonds, chopped
- 1/4 cup dried blueberries, optional
- 1 tbsp melted vegan butter
- ½ cup frozen blueberries (yield 1 ½ tbsp juice)
- 1 tsp vanilla
- 2 ¼ cup confectioners sugar
- 1 tsp almond milk
- Cream together the softened vegan butter with the brown sugar until light and fluffy.
- Make the flax eggs by beating together the ground flax with the water. Set aside to thicken for 5 minutes.
- Add the flax eggs, almond extract, and vanilla extract to the butter mixture.
- Add the dry ingredients (flour, salt, baking powder) on top. Sift the dry ingredients together with a fork, then combine with the butter mixture.
- Add in the slivered almonds and dried blueberries if using and form the dough into a ball. Cover/wrap in plastic and chill the dough for 15 minutes in the fridge.
- Preheat the oven to 325F.
- Form the dough into 2 logs, about 5 inches wide and 1 ½ inches tall. Place on a parchment-lined baking sheet. Brush the tops with melted vegan butter.
- Bake the logs for 30 minutes. Remove from the oven and cool on the baking sheet for 5 minutes.
- Carefully slice the logs lengthwise into wedges that are about ¾” thick.
- Place the wedges so the cut sides are on the right and the left, and they are standing upright. Bake for 10 more minutes at 325 until golden. Cool on a wire rack before glazing. The biscotti will be slightly soft in the center right out of the oven but will harden as they cool.
- In a small saucepan, heat the frozen blueberries for 5 minutes over medium heat. Smash them a bit with a fork to get the juices out.
- Strain the blueberries into a small bowl. This should yield about 1 ½ tbsp of blueberry juice.
- Add the juice and vanilla extract to the powdered sugar. Mix together. If the mixture is too stiff to pour, add the remaining 1 tsp of almond milk.
The dough will be slightly crumbly after the first bake, so be careful with slicing. Be sure to use a very sharp knife to prevent the cookies from breaking into pieces.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 30gSodium: 69mgCarbohydrates: 35gFiber: 9gProtein: 16g
Nutritional info is an estimate and does not include the glaze.
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