Healthy Biscotti

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5 from 2 votes

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www.theconsciousplantkitchen.com

These Healthy Biscotti are a more nutritious take on my classic biscotti recipe. They are dairy-free, egg-free, refined-sugar-free and made with healthier flour and oil. They keep all the taste and texture of classic biscotti without the guilt!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-biscotti/ or scan the QR code here ➡️

Prep Time10

Cook Time45

Cool Down15

Total Time1 10

Servings: biscotti

Calories: 164.9kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cup White Wholewheat Flour (note 1)
½ teaspoon Baking Powder (note 2)
½ cup Unrefined Cane Sugar
4 tablespoons Light Olive Oil
5-6 tablespoons Almond Milk
1 teaspoon Vanilla Extract
¼ cup Sliced Almonds

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
In a mixing bowl, whisk wholewheat flour, sugar, and baking powder.
Add in light olive oil, almond milk, and vanilla extract.
Stir to combine and form a consistent dough.
Fold in the sliced almonds and stir to combine.
Place the dough on the prepared cookie sheet, lightly oil your hands, and shape the dough into a log about 6 inches by 4 inches (16 cm x 11 cm), making sure the thickness is even and the log reaches 1 inch in height (2.5 cm).
Bake the log a first time in the center rack of the oven for 30 minutes at 350 °F (180 °C) until the dough cracks and the color is golden brown.
Remove the log from the oven and let it cool for 15 minutes at room temperature.

Second Bake

Reduce the oven temperature to 325 °F (160 °C).
Transfer to a chopping board and slice into 1-inch thick slices.
Place the biscotti, cut-side down on the baking sheet, and bake them again for 15 minutes at 325 °F (160 °C) until golden brown.
Let them cool down on a cooling rack before decorating or serving plain.

Notes

Note 1: The recipe works with all-purpose flour. For a gluten-free biscotti recipe, use my almond flour biscotti.

Note 2: The best unrefined sugar options to bake with are demerara sugar or coconut sugar.

Note 3: You can swap light olive oil for melted plant-based butter or melted butter if you use dairy in your kitchen, we don't.

Note 4: Any milk can be used like oat milk or soy milk.

Note 5: Feel free to use half-dried cranberries (50% less sugar is the best to keep the biscotti recipe healthy), and half-sliced almonds.

Storage: You can store the biscotti in a sealed cookie box for up to 1 week in the fridge.

Doubling the recipe: You can double the recipe and bake both logs of dough on a large baking sheet at the same time.

Nutrition