Almond Cardamom Biscotti

Vegan Cardamom Almond Biscotti: An oil & refined sugar-free recipe

Biscotti is one of those timeless treats that proves simple ingredients can create something magical. We are making a plant-focused version. It is just as crunchy and flavorful as the classic, but it has no added oils, eggs, or refined sugar. Almonds take center stage here, providing a nutty richness and satisfying texture.

This recipe is ideal if you’re looking for a plant-based option. It doesn’t sacrifice the signature crunch and golden goodness of traditional biscotti.

I have used a combination of date sugar and maple syrup here. You are welcome to use whatever sweetener you prefer. With maple or date syrup, you will need less water for the dough.

I also added a pinch of cardamom powder to the dough which adds an amazing dimension.

The biscotti requires 2 bakes, one at 350 F and the other at 250 F. The first bake is ready at around 20 -22 minutes depending on your oven. You should let it completely cool in the fridge first. Then slice into it to get it ready for the second bake. The second bake temperature can vary between 250 and 275 F, again, depending on your over. Mine works well at 250 degrees.

How to Enjoy Vegan Almond Biscotti

        •        Coffee Companion: Perfectly dunkable into an oat milk latte or espresso.

        •        Tea Pairing: This goes beautifully with herbal or black teas.

        •        Gifting Idea: Pack them in a glass jar with a ribbon for a thoughtful, vegan-friendly gift.

Almond Biscotti - plant based and oil free

  • Servings: approx 12
  • Difficulty: easy
  • Print

This dish is full of warming spices and rich coconut milk. It contains protein-packed chickpeas and nourishing greens. This combination is everything you could ever want in a comforting curry

Ingredients

  • 1 2/3 cups all-purpose flour
  • 2 tbsp Tapioca or arrowroot flour
  • 1 teaspoon baking powder
  • 1/2 tsp baking soda
  • a pinch fine sea salt
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 to 3 tsps of water
  • a pinch of green cardamom powder
  • Dark chocolate chips, sugar and dairy free.
  • 1 cup sliced organic almonds, lightly toasted


Directions

  1. Preheat & Prep:
    2. Preheat your oven to 350°F and Line a baking sheet with parchment paper or a silicone baking mat.
  2. Whisk the Dry Ingredients:
    3. In a medium bowl, whisk together the flour, tapioca, baking powder, baking soda, cardamom powder, coconut sugar and salt.
  3. Mix in the Wet Ingredients:
    4. Add vanilla extract, and maple syrup and mix well. Add a teaspoon of water at a time until the dough is still crumbly but sticking together.
  4. Add Almonds:
    5. Once the dough starts to come together, fold in 1/2 cup of the toasted almonds. The dough will be slightly sticky, but it should hold together well.
  5. Shape the Dough:
    6. Transfer the dough to the prepared baking sheet. With lightly floured hands, shape it into a log about 8 inches long and 3 inches wide.
  6. First Bake:
    7. Bake the log for 20 minutes, or until lightly golden Let it cool on the baking sheet for 10 minutes and put in fridge for 1 hour
  7. Slice & Second Bake:
    8. Using a sharp serrated knife, slice the log into ¾-inch thick pieces. Arrange the slices cut-side down on the baking sheet. Bake at 250 degrees F for 10 minutes, flip each biscotti, and bake for an additional 10 minutes.
  8. Cool Completely:
    9. Transfer the biscotti to a wire rack to cool completely. They will crisp up as they cool.
  9. Chocolate coating:
    10. Melt the dark chocolate chips in a double boiler. Coat one end of the biscotti and cover with almond slices. Let cool.


Tips for Success

        1.        Don’t Skip Toasting Almonds: This step enhances the flavor and adds extra crunch.

        2.        Handle Dough with Care: The dough will be crumbly at first but should hold its shape with your hands. Don’t add too much water, be patient

        3.        Bake for Crunch: If you love ultra-crisp biscotti, add 2-3 extra minutes to the second bake.

These vegan almond biscotti are proof that you don’t need oil, eggs or dairy to create something delicious and satisfying. Whether you’re plant-based or just looking for a lighter choice, this recipe is a must-try.

Let’s Connect:

If you make these, let me know how they turn out in the comments, or tag me on Instagram. I’d love to see your biscotti creations!

Love & Light,

Zeba @Food for the Soul 💚

Sharing at Fiesta Friday

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