Almond Biscotti

by Edward Daniel
Caption of Vegan Almond Biscotti. Image by Edward Daniel (c).

Almond Biscotti – I love these twice baked biscuits because of they’re sweet yet has this acidic side to them. I love how these dry biscuits makes a great treat. Sprinkle some icing sugar just for effect and a little extra.

Blanched almonds, I purchase from a nifty Asian outlet in Hayes.  It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.

What to do next

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Going strong since 2013.


Edward x

Caption of Vegan Almond Biscotti. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 150g millet
  • 30g flaxseeds
  • 30g oats
  • 100g raw unrefined cane sugar
  • 80g blanched almonds, grounds
  • 20g white rice flour
  • 60g potato starch
  • 2tsp baking powder
  • Pinch of salt
  • 100ml olive oil
  • 90ml Vin Santo
  • 80g whole almonds, unblanched


  1. Preheat oven to 180 degrees Celsius, or if you have convection oven to 160 degrees Celsius.
  2. Line a baking tray with parchment paper.
  3. Grind millet, flaxseeds, oats, sugar, blanched almonds and salt in a high-speed blender. Place in a large mixing bowl.
  4. Add the rice flour, potato starch and baking powder. Mix well with a spatula.
  5. Stir in the olive oil. Then add the Vin Santo wine. Add in the whole almonds. Leave to rest for about 10 minutes.
  6. Toss some white rice flour onto a surface and cut the dough in half with a spatula. Use your hands to scoop the dough onto the flour and turn it around in the flour. Scoop the dough onto the parchment and arrange into a rectangular with width of about 2 inches.
  7. Cover the baking tray with aluminium foil. Bake in the oven for 30 minutes.
  8. Remove the biscotti from the oven and leave to cool. Refrigerate in the fridge overnight or for at 6 hours.
  9. Preheat the oven once again at the above temperature.
  10. Using a sharp knife and cut the biscotti at 1 or 1.5cm intervals.
  11. Bake in the oven for a further 10 minutes, uncovered.
  12. Serve once cool. Drizzle with some icing sugar, if required.


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