Crunchy Almond Biscotti

Recipe by
Total Time:
60-70 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Category: Vegan Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try Healthy Conchiglie with Potatoes, Meatballs and Spinach, Best Vegan Buttermilk Biscuits, Easy Fettuccine With Olive Oil and Garlic

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  • 1 cup - almonds, chopped really small
  • Whisk together in a bowl:
  • 3 cups - whole-wheat pastry flour (can substitute with all-purpose)
  • 2.5 tsp - baking powder
  • 1/4 tsp - salt
  • In a bowl, mix on medium speed with a hand mixer or a stand mixer:
  • 1 cup - canola or other flavorless vegetable oil
  • 1 cup - Sugar
  • Add to the bowl:
  • 3/4 cup - silken Tofu
  • 1 tbsp - vanilla extract

How to Make Crunchy Almond Biscotti

  • After mixing the oil, sugar, tofu and vanilla until well-blended, add the flour mixture to it gradually, until the dough comes together.
  • Add the almonds and stir to mix.
  • Shape the dough into two logs, about 10-12 inches in length and about 2 inches wide. Flatten the logs slightly.
  • Place on a greased cookie sheet, preferably covered with parchment paper, and bake at 350 degrees for about 30 minutes.
  • Keep the cookie sheet on a rack to cool. When the logs are cool enough to handle, transfer each log to a cutting board and, with a sharp, serrated knife, cut on a diagonal into 1/2-inch-thick slices.
  • Lay the slices flat on the cookie sheet and return to the oven.
  • Bake 15-20 minutes. The biscotti should feel almost firm to the touch. Transfer them to a rack to cool.
  • Recipe courtesy: Holy Cow Vegan