top of page
  • Writer's pictureHolly Daniels

The Best Vegan GF Biscotti

We posted a photo of these recently on social media, and good news(!), possibly due to me having some more free time on my hands lately....we've finally got round to posting the recipe for them below.

The recipe for these came about when I couldn't decide what to bake. I settled on biscotti, because I hadn't made any for a while. I then searched the web for any gluten free and vegan recipes. As always, there wasn't many which took my fancy, so I ended up using bits of different recipes, as well as just making it up as I went along!

And these were the product! I was pretty happy with the result, and the flavour was just incredible. They are an almond biscuit, or biscotto in Italian, with coconut & apricot running through each biscuit. Just delicious.

Biscotti take a little bit more work than your average cookie, but are well worth it when you sit down with a cup of tea or coffee, or any drink really...Actually, you don't even need a drink. Pretty sure I ate at least three of them straight off the tray! One thing to note is that they are baked twice. The initial bake is as two large logs. The second bake is as an individual biscotto. The whole baking process will probably take between 1-1.5hrs.

What's more, if you don't want all of the biscotti at once, you can freeze half of the dough to bake at a later date.

Hope you all have a go at the recipe and enjoy them as much as I did!!


180g Caster sugar

80ml Soy milk

30ml Coconut oil

1tsp Vanilla extract

230g FF Plain flour

45g Rice flour

1tsp Baking powder

1/4tsp Salt

70g Flaked almonds (toasted)

70g Soft dried apricots (chopped)

Zest of 1 lemon


  1. Preheat oven to 180ºC and line a baking sheet with greaseproof paper.

  2. In a stand mixer, whisk together the sugar, soy milk, melted coconut, vanilla extract and lemon zest, until well combined.

  3. Sift the dry ingredients (both flours, baking powder, salt) in to the wet mixture, and fold through until a rough dough is formed.

  4. Add in the toasted almonds and chopped apricots to the mix.

  5. Mix until they are well distributed and use your hands to bring the dough together in to a ball. You can add a splash more milk to help bring it together if needed.

  6. Divide the dough in to two. If you wanted to freeze half of the dough, do it at this stage.

  7. Shape each piece in to log shapes around 5cm wide.

  8. Place them spaced apart on your pre-prepared baking tray. Using your hands, slightly flatten the logs and square off the edges.

  9. Bake the dough for 30-35 minutes, until they are firm to the touch and slightly brown.

  10. Remove from the oven, and allow to cool for 15 minutes. Meanwhile, reduce the oven temperature to 140ºC.

  11. Once the biscotti are cool to the touch, but not cold, using a serrated knife, cut slices diagonally, which are around 15mm thick.

  12. Return the slices to the tray and return to the oven for a further 8 minutes on each side (total 16 minutes).

  13. Remove from the oven and transfer to a wire rack to cool.

  14. Dig in!

  15. Store in an airtight container for up to 1 month.

Keep in mind, you can change the nuts and fruit, swap them out for different nuts, or even chocolate if you'd prefer. Pistachios always look quite impressive, with the bold greens standing out against the pale biscotti.

If you're feeling creative, why not try adding some lavender or rose water to your biscuits, to add a floral note.

Hope everyone enjoys the recipe!

Holly @ TBD x

67 views0 comments

Recent Posts

See All


bottom of page