Vegan Almond Biscotti with Blueberry Glaze

These crunchy, nutty, and slightly sweet vegan almond biscotti with a vibrant blueberry glaze are the best cookies to pair with bold coffee or tea! 

MAIN INGREDIENTS

– Vegan Butter – Light Brown Sugar – Flax Eggs – Flour – Dried Blueberries

Step-By-Step Instructions!

Follow our easy instructions for success!

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Cream together the softened vegan butter with the brown sugar until light and fluffy.

2

Add the flax eggs, almond extract, and vanilla extract to the butter mixture.

3

Add the dry ingredients on top. Sift the dry ingredients together with a fork, then combine with the butter mixture.

4

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.

5

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.

6

Make the blueberry glaze by simmering the blueberries in a saucepan. Strain the juice and add into powdered sugar and stir.

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