Vegan Almond Biscotti

(Featuring Almond Flour and Maple Syrup)



I get weird cravings sometimes and am very thankful for them because I come across new recipes that I get totally hooked on. This is definitely one of them! These biscotti are not your typical ones I shall say. They are totally crispy and crunchy on the outside but super moist on the inside. With just 6 ingredients, oil is not required, and all the fats and sugars come from healthy sources such as almonds and maple syrup. They are great with coffee, tea, or alone, and hold well for a few days so you can enjoy them for breakfast or dessert. Secret ingredient in keeping these cookies so moist is almond flour therefore indulging in these cookies is pretty much like eating almonds with a little bit of maple syrup. 

Timing is crucial in this recipe. Make sure your timer is on the second they are in the oven, as any extra minute can dry them out. You might feel like they are raw on the inside after you’re done baking, but that is not the case. I guarantee you that they’re fully cooked with the temperature reaching at least 165 degrees throughout. 

Let’s get baking! These cookies are totally:







Ingredient pointers:

Maple syrup: I use the Grade A Medium Amber maple syrup as its flavor is a little bit milder than Grade A Dark Amber. This way, you can’t tell what type of sugar was used in the cookie. If you prefer to taste the maple flavor, opt in for Dark Amber. FYI, all maple syrups are graded solely based on their color, and maple sugar content is almost identical.

Almond flour: If you don’t have this on hand but have almonds then look no further! You can make almond flour by simply throwing almonds into a food processor and pulsing until you reach flour-like consistency and sifting out bigger pieces. 2 1/4 cups almonds make 2 cups of almond flour. Almond meal is a little courser than almond flour and I don't recommend to using it for this recipe as the biscotti may fall apart. If you have it on hand just throw it in the food processor and pulse it until you get flour-like consistency.

Recipe makes: 12 biscotti

Serving size: 2 biscotti



2 cups almond flour

2 TBS arrowroot flour

1 tsp baking powder


1/3 cup maple syrup

3 TBS unsweetened almond milk

1/2 teaspoon vanilla extract


Optional: 3 TBS sliced almonds 

Dough Will be sticky. Wet your hands with warm water first before making a log.

Dough Will be sticky. Wet your hands with warm water first before making a log.


1. Preheat oven to 350 degrees and line a baking tray with 4 layers of parchment paper or use a light colored baking sheet. 

2. Mix almond flour, arrowroot flour, and baking powder in a medium bowl or kitchen aid scraping the sides a few times.

3. In a small sized bowl, mix maple syrup, almond milk, and vanilla extract.

4. Mix the wet ingredients into the dry.

5. Wet your hands a little, and make a a 10 inch long and 3 inches wide log.

6. Bake in the oven for 20 minutes.

7. Let it cool for 15-20 minutes and cut into 12 slices.

8. Separate and bake for another 8 minutes.

9. Turn down heat to 250 degrees and bake cookie on each side for 10 minutes (total 20 minutes). 

10. Store up to five days in an airtight ziplock bag.


Cookies: 270 kcal

Cookies w/ almond topping: 290 kcal