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These Almond Cranberry Biscotti are crunchy and easy to make with only 9 ingredients! It’s vegan, meaning no egg, no dairy. They’re also oil-free with substitution options for a more tooth-friendly version.
Vegan Almond Cranberry Biscotti
As you might have known, I am a cookie lover/monster. I love almost all kinds of cookies, especially those crunchy or crispy. Biscotti is one of them.
Biscotti, literally meaning baked twice, are the kind of cookies that I would never forget once I taste them. They’re really really hard as they’re supposed to be.
I remember that when I first ate biscotti, I was like “what the heck is this”. But after chewing for a while, I know that I love these “hard” cookies.
These Almond Cranberry Biscotti are sweet but not so sweet. And also, they are made with only 9 ingredients without butter or oil.
This recipe is adapted from Ania’s recipe. I tweak a little bit according to my taste and what I have at hand. They turn out really great.
I use whole wheat pastry flour instead of regular all-purpose flour to give these biscotti more fiber and flavor. But if you don’t have whole wheat pastry flour, no worries, you can totally just use regular flour for the flour part.
And you might have noticed the colour of these biscotti is kind of dark brown. Yes, it is, but it’s not because of the flour, but thanks to the coconut sugar, which also gives these cookies a caramelly undertone. You can also just use cane sugar or turbinado sugar as well. Anyway, it will be tasty.
But one thing I have to warn you, they’re really really hard. You really need strong teeth to enjoy them, seriously.
Yet if you don’t have confidence in your teeth, no worries, I also include some substitutions in the recipe below so you can have a less hardy biscotti.
They’re hard texture-wise but not hard doing-wise. It’s quite easy to make biscotti. But since it will be baked twice and they also need to cool down, it does take some time. But you can make a big batch at one time, so I’ll say it’s definitely worth it.
I love the combo of almonds and cranberries. They taste really good together. I’ve already shared an Almond Cranberry Granola recipe before. As biscotti often include almonds in them, I instantly thought of this combination.
You can also try my other more “teeth-friendly” cookies like:
Okay, shall we?
Some Final Thoughts:
- I’ve cut down the sugar according to my taste. I will say these biscotti are not very sweet. If you want a sweeter result, add another 1-2 tablespoon of sugar to suit your own taste.
- I use whole wheat pastry flour in this recipe to add more flavour and nutrition. You can totally just use all-purpose flour to make it easier for you. I know that whole wheat pastry flour is not as common as all-purpose flour, as least in Taiwan.
- These oil-free biscotti are really hard to bite, so they’re suitable for your kids or the elder, honestly. But if you want to make a more tooth-friendly version, you can swap the aquafaba in the recipe for coconut oil or vegan butter and some plant milk.
I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it goes.
Vegan Almond Cranberry Biscotti
Ingredients
- 125 g (1 cup) whole wheat pastry flour, or all-purpose flour
- 60 g (⅓ cup + 1 Tbsp) coconut sugar
- 1/2 tsp baking powder
- A pinch of salt
- 60 ml aquafaba, chickpea water*
- 18 g almond butter
- 1/2 tsp vanilla extract
- 35 g almonds, slightly toasted and roughly chopped
- 25 g dried cranberries, roughly chopped
Instructions
- Preheat the oven at 150 C / 300 F. Line a baking sheet with a baking mat.
- In a big bowl, add the whole wheat pastry flour, coconut sugar, baking powder, and salt. Mix them together.
- In a small bowl, add the aquafaba, almond butter, and vanilla extract. Mix to combine.
- Add the wet mixture to the dry bowl. Use a fork to mix all. Once the mixture is not so wet, add the chopped almonds and dried cranberries.
- Use your hand to bring it into a dough. Shape it into a long rectangle log, about a half-inch thick.
- Place it onto the baking mat. Bake at 150 C / 300 F for 20 minutes first. It should be firm to the touch but not hard yet.
- Transfer the log onto a wire rack to cool for 20 minutes. Keep the oven on for the second baking.
- Once the log is cool, use a sharp serrated knife to chop it into ¼-inch thick slices. (Just do your best).
- Let those slices flat lie on the baking mat. Return to the oven to bake for another 15-20 minutes until mostly hard.
- Place the baking sheet onto a wire rack to cool down completely. EAT!
Notes
- *Chickpea water: the liquid saved from cooking chickpeas. You can replace it with 2 Tbsp coconut oil and 2 Tbsp plant milk for a more tooth-friendly version.
- Storage: Store in an air-tight container at room temperature for 3-4 weeks.
