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Almond Biscotti (Vegan)

I absolutely adore Italian food, both sweet and savory. Nothing is as satisfying as an Italian hot chocolate, and any hot bew tastes even better with a crunchy biscuit for dunking.

When spending a month in Turin in northern Italy I learned that the famous dunking biscuits were invented in northern Italy, which explains why they have so many of them there. One of my favorites is of course the biscotti, andeven if you can buy them in the shops here in Sweden the commercial ones simply aren’t the same.

I decided to make my own biscotti, and it turned out that it wasn’t at all as difficult as I had imagined, and totally worth the time!


Almond Biscotti
Yields 16
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  1. 2 cups wholegrain flour
  2. 2 tbsp crushed flax seeds
  3. 1/2 cup brown sugar
  4. 3/4 cup non-dairy milk
  5. 2 tsp baking powder
  6. ½ tsp salt
  7. 2 tsp vanilla extract
  8. 1/2 cup almonds
  9. 1/4 cup goji berries or cranberries
  10. a few drops almond essence
  1. Preheat the oven at 175°C/350F. Whisk flax seeds, non-dairy milk, sugar and vanilla extract in a bowl.
  2. Sift flour, almonds, salt and baking powder and combine to a dough. Add more milk if th dough is too dry.
  3. Divide the dough in half and knead lightly on a floured surface to two long loaves the length of a baking tray. Place the loaves on a baking tray lined with parchment paper and bake in the oven for 30 minutes until it's golden. Let cool for 10 minutes.
  4. Transfer the breads to a chopping board and carefully cut slices about 3/4 of an inch thick with a sharp knife.
  5. Place the slices on the baking tray again and bake for 20–25 minutes (turn the half way through) until they're golden and crispy. Stor in an air tight glass container.
Sofia von Porat https://sofiavonporat.com/

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