Almond Biscotti with Chocolate Ganache Recipe

If you’ve ever wandered into an Italian café and been charmed by the crisp, twice-baked cookie that’s perfect for dunking in coffee, you’ve met biscotti — a classic cookie hailing from Italy whose name literally means “twice baked.” Traditionally made with flour, sugar, eggs, and nuts, biscotti are shaped into logs, baked once, then sliced and baked again to achieve that signature dry, crunchy texture that holds up beautifully alongside espresso, cappuccino, or tea. Because of their firm texture, biscotti are ideal for dipping, making them beloved around the world as an anytime treat.

This vegan and gluten-free almond biscotti delivers all that rustic charm in a plant-based format that still feels like the best biscotti recipe you’ve ever dipped into your favorite mug. Using wholesome ingredients — almond flour, dried apricots, sliced almonds, coconut sugar, and a mindful blend of spices — this recipe gives you the classic crisp-and-crunch experience without any dairy or eggs. It’s a crowd-pleasing crumb that’s fragrant with almond and fruit, with the perfect texture to make every dunk satisfying and every bite memorable.

Best of all, this is an easy biscotti recipe — no complicated dough handling, no temperamental techniques. The batter comes together in one bowl, bakes in a simple log shape, and then gets cut into cookies before a second bake to crisp them through. Whether you’re a seasoned baker looking to expand your repertoire or just someone who wants a better-than-store-bought cookie to enjoy with morning coffee, this vegan almond and apricot biscotti brings together ease, flavor, and timeless appeal.

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Almond Biscotti with Chocolate Ganache

Recipe Details

Yield: 14 biscotti
Active Time: 15 minutes
Total Time: 1 hour and 15 minutes

Biscotti Ingredients

For the biscotti:

• 1 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• 1 tablespoon coconut oil, melted
• ½ cup maple syrup
• ¼ cup unsweetened almond milk
• Zest and juice of 1 orange
• 1 teaspoon almond extract
• ¼ cup almonds, roughly chopped
• ¼ cups dried apricots, diced

For the chocolate ganache:

• ¼ cup unsweetened almond milk
• ¼ cup cold brew concentrate
• 1 tablespoon coconut oil
• 1 cup dairy-free chocolate chips
• ⅛ teaspoon sea salt

How to Make Biscotti

1. Preheat the oven to 325°F and line a baking sheet with parchment paper.
2. Whisk flour, baking powder, and salt in a large bowl.
3. In a small bowl, whisk coconut oil, maple syrup, almond milk, orange juice and zest, and almond extract; pour into bowl with dry ingredients and mix until just combined.
4. Fold in almonds and apricots.
5. On the parchment, roll dough into a log, about 10-inches long. Gently flatten with the palm of your hand until 1-inch thick.
6. Bake for 25 to 30 minutes, until just golden brown. Let cool 5 minutes.
7. Place biscotti on a cutting board and slice on the bias with a serrated knife into ½-inch pieces.
8. Place on baking sheet, cut side up, and bake for another 10 minutes.
9. Make the ganache: Heat almond milk, cold brew, coconut oil, chocolate chips, and salt in a small saucepan over medium-low heat, whisking until smooth.
10. Once biscotti have cooled slightly, dip one end of the cookie into chocolate, then arrange flat on a sheet tray. Refrigerate until firm.

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Biscotti Nutrition Facts

*Estimated per cookie (recipe yields 14 biscotti). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 biscotti
Calories	≈ 155 kcal
Protein	≈ 2 g
Carbs	≈ 22 g
Sugar	≈ 13 g
Fiber	≈ 2 g
Fat	≈ 7 g

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Biscotti Variations & Tips

• Use gluten-free flour: Replace the all-purpose flour with a certified gluten-free 1:1 baking flour to make this biscotti gluten-free while retaining great texture.
• Change the dried fruit: Swap apricots for chopped dried cherries, cranberries, or golden raisins for varied fruity notes.
• Boost nut texture: Add chopped pistachios or pecans in place of or in addition to sliced almonds for extra crunch.
• Flavor lift: Add a teaspoon of orange or lemon zest to the batter to brighten the flavor and complement the fruit and almond.
• Chocolate-dipped version: After baking, dip one end of each biscotti in dairy-free dark chocolate and let set — a lovely contrast to the mild almond-apricot profile.
• Spiced twist: Stir in a pinch of cardamom or nutmeg with the cinnamon to warm up the flavor profile further.
• Store correctly: Keep baked biscotti in an airtight container — they stay crisp and delicious for up to a week or longer when stored at room temperature.

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Best Biscotti Pairings

• Classic cappuccino or latte: Crisp biscotti love to meet frothy vegan lattes — their crunch and your sip are meant to be together.
• Herbal or black tea: Earl Grey, chai, or a simple black tea echo the warm, nutty flavors of the biscotti without overpowering them.
• Dairy-free hot chocolate: Make a mug of almond-milk or oat-milk hot chocolate — rich and warming next to the fruit and almond notes.
• Fresh fruit platter: Berries or citrus segments bring bright contrast to the sweet, dense texture of the biscotti.
• Sparkling wine or prosecco: For brunch or celebration moments, the bubbles cut through the biscotti’s richness and add festivity.
• Plant-milk affogato: Pour a shot of hot espresso over chilled coconut-milk or almond-milk gelato and serve alongside a slice of biscotti for a beautiful dessert duet.

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When to Make Biscotti

• Morning coffee ritual: Serve these with your favorite morning brew — a simple, elegant way to start any day.
• Tea time or brunch: Add this biscotti to your brunch table alongside scones, fruit, and herbal teas for a refined touch.
• Holiday cookie tray: Include them on seasonal dessert spreads — the almond and apricot flavors pair well with winter spices and festive gatherings.
• Gift-able treat: Package a batch in decorative boxes or jars for gifting — thoughtful, homemade, and elegant.
• Book-club or weekend gathering: Serve with hot drinks during catch-ups, study sessions, or relaxed hangouts where snacks matter.
• Travel-friendly snack: Because biscotti hold up well without crumbling, they’re perfect to pack for picnics, road trips, or coffee stops on the go.

Recipe credit: Angela Gaines