Eggless biscotti with almonds and cranberries



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  • 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


  • 18 g / 1 heaped tbsp softened refined coconut oil (I use this one)
  • 45 ml / 3 tbsp soy milk (or other plant milk)
  • ½ tsp almond extract or vanilla extract (or both)


  • 60 ml / 4 tbsp aquafaba
    / chickpea water**
  • 16 g / 1 slightly heaped tbsp smooth almond butter
  • ½ tsp almond extract or vanilla extract (or both)


  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 dry, 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.