Eggless biscotti with almonds and cranberries

Eggless biscotti with almonds and cranberries

eggless biscotti presentation close up

Cantuccini (or biscotti as they are known outside of Italy) are double baked Italian cookies that are best dunked in a glass of a sweet dessert wine or a cup of strong black coffee. They are crunchy, studded with nuts (I went for almonds and cranberries) and totally moreish.

They used to be something I lived on while working in an office. I always had a box of them in my drawer and having them alongside my afternoon coffee was something I looked forward to every day. I used to kid myself that I will only have one or two tops and was always very surprised how quickly I went through them…

I’ve not had them since going vegan so there was only one thing I could do about it – make them vegan! I was a bit sceptical about the outcome at first as they essentially rely on three core ingredients: flour, sugar and eggs, and that last one is not always the easiest thing to mimic in all contexts.

But when you come to think of what an egg is from a chemical standpoint, it’s essentially protein (white) and fat (yolk) so I decided to replicate it by fortifying aquafaba (which is known to mimic egg whites so successfully) with a bit of almond butter. It was an instant hit! Even Duncan, who has just had orthodontic braces put on and was explicitly forbidden from having any, had some when my back was turned and raved about them afterwards (or maybe because he hasn’t been able to eat much lately and is always hungry, possibly).

After the initial success, I decided to try another combination: protein-rich soy milk and a touch of coconut oil and it also worked a treat! As I like to have choices and I know that you do too, I included both versions below. As far as I can tell they are both pretty good. In terms of differences, I would say that the version with the aquafaba is a bit coarser and crunchier and perhaps a touch closer to the original, but the version with soy milk and coconut oil is also really good, a bit more delicate and a bit gentler on your teeth. Also, if you are worried about your teeth and are not keen on dunking (I am becoming British slowly, I think 😉 ), just reduce the 2nd baking time and they’ll be a lot softer.

I hope you’ll enjoy these and perhaps add them to your Xmas cookie rota (if you have one going). One good thing about these biscotti is that as they are already pretty dry, you can make them a long time in advance and seal them in a airtight jar until Xmas – although I dare you to actually be able to leave some for your Xmas table 😉 !

eggless biscotti cutting

eggless biscotti tray

eggless biscotti tray macro

eggless biscotti presentation

eggless biscotti close

makes
16 biscotti
PREP
15 min
COOKING
45 min
makes
16 biscotti
PREPARATION
15 min
COOKING
45 min
INGREDIENTS

DRY INGREDIENTS

  • 125 g / 1 cup all purpose white flour*
  • 65 g / 1/3 cup caster sugar (demerara sugar works too)
  • ½ tsp baking powder
  • pinch of fine salt
  • zest of one small unwaxed orange (optional)
  • 35 g / ¼ cup almonds, chopped roughly
  • 30 g / ¼ cup cranberries, chopped roughly

WET INGREDIENTS (OPTION 1)

WET INGREDIENTS (OPTION 2)

METHOD
  1. Mix the first five dry ingredients (flour to orange zest) in a medium mixing bowl. Set aside.
  2. Set the oven to 150° C / 300° F fan forced (or 170° C / 340° F no fan) and line a baking tray with a piece of baking paper.
  3. If making version 1, place the coconut oil in a small metal or glass bowl over a bowl with simmering water or in a warm place so that it melts. Once melted, using a wire whisk, whisk soy milk into the melted oil, followed by almond or vanilla extract.
  4. If making version 2, place the aquafaba / chickpea water in a small bowl and whisk the almond butter into it until the two are completely combined and lump free. Whisk in almond or vanilla extract.
  5. Add the wet ingredients to the dry ingredient and knead gently (you don’t want to activate too much gluten in the flour) until roughly combined. The dough should be not too dry or too sticky. If it’s too dry, add a touch more (1 tsp to begin with) soy milk (version 1) or aquafaba (version 2) and if it’s too wet, add a touch more flour.
  6. Add chopped almonds and cranberries and incorporate them gently into the dough, making sure they are distributed more or less evenly.
  7. Roll the dough into a long, thick snake and then transfer it to a baking tray and flatten it into a 3-4 cm / 1-1.5″ wide and 25 cm / 10″ long log.
  8. Place in the hot oven for about 30-35 minutes, until the log’s surface is firm to a gentle pressure and lightly browned. Do not switch the oven off as these will need to be baked again.
  9. Let the log cool down for 15-20 minutes before cutting into it. Cut it into 1-1.5 cm / 0.4-0.5″ slices with a serrated knife. Place the slices on a baking tray cut side down and return them to the oven for the second bake. Bake for about 15-20 minutes, until your biscotti achieves the desired crispness and colour – remember the longer you bake them the harder they get. I also found that version 1 needed about 5 minutes longer than version 2.

NOTES
 *I have not tried making these gluten-free, but if you would like to try, I would recommend using a baking GF flour mix that contains some xantham gum.

**I used aquafaba straight from a can of chickpeas. You can also use homemade aquafaba – here is how to make it.

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NUTRITIONAL INFO
calories
75
4%
sugars
4 g
5%
fats
3 g
4%
saturates
1 g
6%
proteins
2 g
3%
carbs
11 g
4%
*per biscotto
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5.0
17 reviews, 57 comments
REVIEWS & QUESTIONS
Anthea:
I have made these quite a few times now and they always turn out beautifully! It's my go-to recipe for Biscotti. Thank you Ania!
    Ania
    Ania:
    Thanks so much, Anthea! I'm delighted to hear that this recipe has served you so well and I really appreciate you taking the time to review, thank you. x Ania
Stutee Khandelwal:
Hello, can I make these with whole wheat flour and brown sugar? Also I don't have cranberries on hand, but I do have dates. Will those work?
    Ania
    Ania:
    Hi Stutee,
    I have not tested these with wholewheat flour but they should work fine, they will be less delicate though and will probably require a touch more moisture. Brown sugar should be fine but if it's not a fine brown sugar it may not dissolve completely during baking - not a problem but something to be aware of. Chopped dates will work although something sour (cranberries add a pop of sourness to the sweet biscuits) would be even better. Hope this helps! Ania
      Stutee Khandelwal:
      Thanks for the quick reply! I actually used prunes and it gave it the sour kick! I had two issues though:
      1. The log came out small and so the biscottis we're like small round cookies. Do I need more flour to get the long shape?
      2. When I was cutting the log before the second bake, the log was crumbling. I did cool it but it wasn't completely cool and I did use a serrated knife. Any suggestions so the slices remain intact?
        Ania
        Ania:
        Hiya,
        So if you just increase the amount of flour, you'll throw the ratios out and the dough will not come together. You could increase the entire recipe by 25-50% if you wish, but it sounds like all you need to do is to shape the log differently - it needs to be flattened a little and maybe a little thinner - they are quite small cookies. As for the crumbling, it sounds like the log was a touch too dry, which I thought might happen if using wholewheat flour so adding a little more moisture to the dough should remedy it. Hope this helps and your next attempt with be spot on! x Ania
Tiffany:
I made these yesterday and this recipe is fantastic! I substituted pistachios for the almonds and used coconut-almond milk instead of soy. I also used dried cranberries since I happened to already have some on hand. The texture is lovely and there is just a hint of sweetness with a nutty note. I thought of drizzling a bit of lemon glaze over them but then decided against it because I like the lightness of the biscotti as it is. I definitely recommend these little treats!
    Ania
    Ania:
    Thank you so much for your kind words, Tiffany! I am so happy to hear that you enjoyed these so much and many thanks for taking the time to review, I really appreciate it. Ania
Disha:
This recipe was super easy and I got so many compliments! It was devoured by my colleagues (I made a double batch!!) and they didn't believe it was my first attempt at biscotti :)
    Ania
    Ania:
    Yay! Thanks so much for your kind words, Disha! They did look stunning in your Instagram photo! Well done. x Ania
Helen Portas:
Going to give these a go as I'm using a can of chickpeas tonight so can save the aquafaba. Can you let me know how long these stay fresh for? I"m wanting to give them as gifts next weekend - 7 days away. Would they keep if I put them in an airtight tin?
    Ania
    Ania:
    Hi Helen,
    They are dry cookies by nature so as long as they are kept away from any source of moisture or humidity they should last for ages. Hope they will be a success! x Ania
Brianna:
I think this has to be my favourite biscotti recipe of all time. I use glace cherries in mine as it was all I had left. I've tried it with many different nut combinations including hazelnuts or pistachios. It's perfect every time. I have made at least once per week since I found it a few months ago.
Thank you thank you thank you!!
Brianna
    Ania
    Ania:
    Thanks so much for your kind words, Brianna! I'm delighted to hear that you enjoy this biscotti recipe and I really appreciate you leaving this review - thank you so much. x Ania
    Helen Portas:
    They are absolutely gorgeous!! On batch 3, ready to pop them into goodie bags for my yoga retreat. I'll let you know how they go down....very quickly I imagine! Love your recipes - they give me so many ideas! Thank you
      Ania
      Ania:
      Yay, thanks so much Helen! I am delighted to hear that they were such a success and that you value my work - so lovely to know. x Ania
Leigh Colombick:
Hi Ania. I would like to know if it would be possible to use the recipe with aquafaba, using coconut oil in place of the almond butter as the 'fat' and if so, would I need to increase the quantity a little?
    Ania
    Ania:
    Hi Leigh,
    Yes, absolutely! You may need a touch less aquafaba - start off with 3 tbsp, add more if needed - as I've found that coconut oil keeps contributes more moisture than nut butter. Hope this helps! Ania
Carter:
These are the perfect biscotti! I subbed what I had (dried apricots and hazelnuts), and they were delicious, and kept well! They were also super easy to make which is a bonus!
    Ania
    Ania:
    Thank you for your kind words, Carter! I'm delighted to hear that you found them both easy to make and delicious. x Ania
Mandy:
Really good, thank you! And so easy to make! I made it with only 1/4 cup sugar and unfortunately didn’t have any lemon but will definitely be making this again.
    Ania
    Ania:
    Great to hear to Mandy! Thanks for taking the time to let me and my readers know that you enjoyed them. x Ania
Martha Henson:
I make these as gifts, varying the nuts (pistachio nuts work well) or adding chocolate chips, and they always go down well. Great with coffee. I use option 1 and it works brilliantly.
    Ania
    Ania:
    Thank you so much for your kind words, Martha! I'm so happy to hear that you enjoy these vegan biscotti and that they go down well with your family and friends. Ania
Louise:
I used to make biscotti all the time but have not since becoming vegan. I really love your recipes so eager to give this a go. However I wonder if it’s possible to use vegan baking spread instead of almond butter. Grateful your advice.
    Ania
    Ania:
    Hi Louise,
    Thanks so much for your kind words regarding my recipes. Yes, I am pretty sure that would work well although - full disclosure - I have not tried myself. Ania
Sam:
Hey Ania, thanks for such a great egg free recipe!
I have this one little doubt that can we replace almond butter (in aquafaba verison) with regular dairy butter (salted or unsalted) ?
Please help me out
Thanks
Sam
    Ania
    Ania:
    Hi Sam,
    Glad my recipe has come in handy. As a full time, long standing vegan, I am not sure I can answer your question with any full certainty. The consistency of is very different so while I think that yes, you can do the swap as I used almond butter as fat, when it comes to the amount you may need to adjust it a bit, go by feel. Sorry I cannot be of any more help! Ania
Sarah:
I’ve made these so often already, they’re just so good ! I also like to try out different nuts / fruit combinations.
    Ania
    Ania:
    I'm so happy to hear that, Sarah! And thank you for taking the time to let me know! Yes, there are so many options, you can have a different biscotto (?) for the rest of your life ;) x Ania
Fiona:
Made these three times already. Absolutely perfect each time. I used the coconut oil and milk mix. My kids love these too. And they keep really well in an airtight jar.
Thank you for sharing.
    Ania
    Ania:
    Thanks, Fiona. I am so happy to hear that you enjoy them so much and thank you for letting me know that you do - much appreciated. Ania
Noam:
Wow!! That's a wonderful recipe, thank you so much!
so easy to prepare and the result is just perfect! Even better than what i have imagined ..
I've made some changes: (and doubled the quantities after realizing the potential..)
- mixed white and spelt flour (half-half)
-Almond milk instead of soy, and added a bit more to make the dough more wet
-after 15 minutes of the second bake, flip for another 5 minutes for beautiful Color and crunchiness..
Thanks again for the brriliant recipe!
    Ania
    Ania:
    Thanks, Noam, I'm delighted to hear that you enjoyed them so much! x Ania
Carole:
Thank you Ania, another success. Also made another batch of amaretti, which were even better than the first!
    Ania
    Ania:
    Thank you, Carole! I am delighted to hear that and thank you for taking the time to rate this recipe - much appreciated! x Ania
BEBE:
Hi Ania,
can I use almond milk instead soy milk on 1 option? I am trying to do your recipe.
thanks
    Ania
    Ania:
    Yes, absolutely! I hope you'll like them! Ania
Amina:
Thanks for the recipe!
What shelf life would you recommend for these?
    Ania
    Ania:
    They are dry biscuits so I imagine they would easily last a week or two. Hope that helps! Ania
Lauren:
So delicious! My whole family loved it. It was so easy to make too! Will be making again 😄
    Ania
    Ania:
    I'm delighted to hear that, Lauren! Thank you for your kind words. Ania
Sabrina:
Can these be shaped to be wider? Id like to try wider and dip half in chocolate if possible.
    Ania
    Ania:
    Sure thing, you can shape them however you like, you may need to extend the baking time if the pieces end up much bigger than mine. Ania
Judith:
Thansks Ania, I made thuis for me familiy and Theo lovend it. Will make it for Christmas again!~ I maar looping forward to your otter Christmas recipes to come!
    Ania
    Ania:
    Thanks Judith, I am so glad to hear that! Yes, they are coming, working on them as we speak :) x Ania
Susan:
I love the idea of almond butter in place of eggs. I haven’t tried these but plan to when I run out of regular. I just started plant based eating. One thing I grew up with was anise in the biscotti, usually the extract at about a half teaspoon for this recipe. I love the taste and fragrance of the anise.
    Ania
    Ania:
    Thanks Susan, I hope you'll enjoy these of you decide to make them. I have never tried anise-flavoured biscotti myself but they sound delicious. Ania
Sanjitha:
Can we use normal milk instead of soy milk
    Ania
    Ania:
    Hi,
    I am guessing you mean 'cow's milk'? I suppose so although I haven't tried so I cannot guarantee it. Cheers! Ania
Jackie:
Hi
Can you use almond meal/flour instead of flour?
    Ania
    Ania:
    Hi Jackie,
    I have not tried that, but I don't think it will work well in this context.
    Ania
Jacquie:
My husband had this almond vegan biscotti at a small coffe shop. Wanted me to make him some. Being a former pastry chef up fir the challenge. After looking at so many recipes I came across yours. Sounded very similar to what he described. I used version 2. I also made a few modifications. I used 20g brown sugar 45 g fine granulated sugar I roasted the almonds and omitted the cranberries 70g. Brushed the top with aquafaba and sprinkled with sugar. They came out amazing. I think on the second bake 5 min less. He is very happy wish I could show you a pic. Thank you
    Ania
    Ania:
    I'm delighted to hear that, Jacquie! If you are on Instagram, you can send me the photo there, just make sure you tag it #lazycatkitchen so that I can see it. x Ania
Madhavi:
Hi
can i use unsalted butter instead of almond butter ? because I'm not vegen but I'm vegetarian
    Ania
    Ania:
    I suspect it will work as it's also a source of fat, but as I don't eat dairy myself I have never tried that. Ania
Kathh:
Great recipe and they taste scrummy! Came out like shop bought ones! Do you know the calories per biscotti?
    Ania
    Ania:
    Thank you, Kath! I'm pleased to hear that! As for the calories, I have no idea, I'm afraid. Ania
Greg:
Can't wait to make these today!!!! Have been a big biscotti fan, pre vegan days. THANK YOU!
Fresh cranberries or dried cranberries???
Thanks, and Merry Christmas to you!
Greg
    Ania
    Ania:
    Great to hear, Greg, I hope you'll enjoy them. Dried cranberries! Merry Xmas! :) Ania
Cassie:
I made these yesterday with the aquafaba option. I doubled the recipe to give as little holiday gifts in my office and I have to say how happy I am with the results. Delicious! I had to add a fair bit of extra aquafaba but it wasn't a problem. You clearly state it in the recipe but for anyone guilty of having no patience, be sure to wait for the logs to cool before cutting them! Thanks for a great recipe, Ania!
    Ania
    Ania:
    I'm delighted to hear that, Cassie! I know what you mean, I get a bit impatient around freshly baked goods too :P The smell, man! Who can resist that smell? Merry Xmas (if you celebrate it) Ania
Vidhya:
Hi
I am so glad that I came across this recipe for vegan biscotti. Our family is vegetarian. Is it ok if I use normal cow's milk and normal butter instead of the soy milk and coconut oil?
    Ania
    Ania:
    Hi Vidhya,
    I'm not sure to be honest as I do not use either of these ingredients in my cooking/baking, so at this point you are better off finding a good regular biscotti recipe instead. Good luck! Ania
Sophia:
The resulting biscotti from this recipe is absolutely lovely. The original is good but I've also tried it with whole meal flour, dries blueberries and even cashews and it was fantastic.
    Ania
    Ania:
    Thanks, Sophia! I'm delighted to hear that and your version sounds equally delightful! Ania
Daniela:
Hi, my sister and I loved these biscotti when they were non-vegan. Now having them vegan is an absolute delight! Unfortunately, we aren't able to have them where we live as it seems difficult to find for some reason... because they're not vegan either! Love this recipe - however, would using less sugar or any other sugar substitutes instead of caster sugar? And is it necessary to add the coconut oil? Thanks a lot!
    Ania
    Ania:
    Thanks Daniela! Hope you'll enjoy these if you decide to give them a go. One of the versions does not contain coconut (or any other) oil so it may be what you are after. As for sugar, I have not tried making these with any substitute so I cannot be sure and reducing sugar considerably may affect not only the taste (sweetness level) but also texture - sugar gives baked goods crispness that other sweeteners have trouble competing with. Ania
shanna eyres:
hi Ania thanks so much for so many beautiful recipes...I bake vegan and gluten free and found the biscotti recipe fabulous...I used basic gf plain flour and half a teaspoon of xanthum gum.....without the xanthum gum it works but is crumbly and difficult to cut....beautiful blessings.
    Ania
    Ania:
    Thanks, Shanna! I'm delighted to hear that the recipe worked so well for you. Ania
Erin:
Hi, thank you for the recipe. I'm interested in trying these as a gift for my italian mother in law. Our family is vegetarian so I bake eggless. I have yet to come across a solid biscotti recipe so I would like to give these a go. Which version do you recommend I try first? The aquafaba or the milk version? Also, is caster sugar a must? I don't typically have that on hand. Can organic granulated sugar be used? Will it affect the texture? Thanks!
    Ania
    Ania:
    Hi Erin,
    It's hard to say which version you may prefer, I would say that the version with the aquafaba is a bit coarser and crunchier and perhaps a touch closer to the original, but the second version is a bit more delicate and gentler on your teeth. As for you sugar question, I have not tried using any other sugar so I'm unsure, but I think granulated sugar is coarser and therefore might affect the texture. I would give it a whizz in a coffee grinder, just in case! Hope that helps! Ania
Helen:
Ah ! Perfect for my attempt at almond and cranberry vegan trifle this Christmas. Thank you!
    Ania
    Ania:
    That's great to hear, Helen! Hope you'll enjoy these with your deliciously sounding trifle. Ania
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