Biscotti are one of my favorite treats to enjoy with a warm cup of coffee or tea.
Traditional biscotti rely heavily on eggs for structure, but this eggless almond biscotti gives you the exact same crunchy texture without any eggs at all.
If you avoid eggs because of allergies or dietary preferences, finding a good biscotti recipe can be tough. Most store-bought versions use eggs to get that classic snap.
In this eggless recipe, I use a combination of aquafaba and greek yogurt to bind the dough together. It creates a sturdy dough that holds its shape and bakes up beautifully.
The toasted almonds and almond extract give every bite a rich, nutty flavor. They are baked twice to make sure they get crisp enough for easy dipping.
I love keeping a batch of these cookies on hand for an easy snack. Let me show you how simple it is to make them at home.
Why You’ll Love It
Rich Almond Flavor – Roasted almonds, almond extract, and vanilla create a deeply fragrant biscotti with a deliciously nutty taste.
Perfect Crunch – Double baking gives every slice a crisp, satisfying texture that pairs beautifully with coffee or tea.
Soft Center Option – Slicing slightly thicker keeps the middle pleasantly tender while the edges turn golden and crisp.
Beautifully Rustic – Roughly chopped almonds create an attractive homemade look with plenty of texture in every slice.
Ingredient List
- 2 1/4 cups All-Purpose Flour
- 3/4 cup Granulated Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Fine Salt
- 1/2 cup Unsalted Butter, Melted
- 1/3 cup Aquafaba
- 1/4 cup Plain Greek Yogurt
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 1 cup Roasted Almonds, Roughly Chopped
Directions
Step 1
Preheat the oven to 350°F and line a large baking sheet with parchment paper. Whisk the flour, granulated sugar, baking powder, and salt together.
Step 2
In a separate bowl, whisk the melted butter, aquafaba, Greek yogurt, vanilla extract, and almond extract until smooth. Stir the wet mixture into the dry ingredients until a thick dough forms.
Step 3
Fold the roasted almonds evenly through the dough. Divide the dough in half and shape each portion into a flattened log about 10 inches long and 3 inches wide on the prepared baking sheet.
Step 4
Bake for 24 to 28 minutes, until the logs are lightly golden and firm around the edges. Cool on the baking sheet for 15 minutes and reduce the oven temperature to 325°F.
Step 5
Cut each log crosswise into 1/2-inch slices and arrange the slices cut-side down on the baking sheet. Bake for 10 minutes, turn each biscotti over, and bake for another 8 to 10 minutes.
Step 6
Transfer the biscotti to a rack and cool completely. They will become crisp and crunchy as they cool.
Tips
Measure the Flour Carefully
For the best texture, weigh the flour if possible. You will need about 270 grams for 2 1/4 cups.
If you are using cups, spoon the flour into the cup and level the top. Scooping directly from the container can pack in too much flour and make the eggless dough dry and crumbly.
Use Thick Aquafaba
I recommend using aquafaba from canned chickpeas because it is usually more consistent. Stir the liquid before measuring so its thickness is even throughout.
The aquafaba should feel slightly thick rather than watery. Measure exactly 1/3 cup since extra liquid can make the logs spread too much in the oven.
Let the Butter Cool
Let the melted butter cool for 5-10 minutes before mixing it with the aquafaba and yogurt. It should still be liquid, but it should not feel hot.
Hot butter can make the mixture uneven and may soften the dough too much. Using room-temperature yogurt also helps the wet ingredients combine smoothly.
Try These Next
- Eggless Chocolate Crinkle Cookies
- Eggless Cinnamon Crumb Coffee Cake
- Eggless Classic Italian Tiramisu
- Eggless French Madeleines
Questions You Might Have
What does aquafaba do in this eggless almond biscotti?
Aquafaba helps bind the dough and gives the biscotti a lighter texture without using eggs. Use plain, unsalted aquafaba from canned chickpeas for the most reliable results.
Whisk it well with the melted butter, yogurt, and extracts before adding it to the dry ingredients. This helps the dough come together evenly.
Eggless Almond Biscotti
Ingredients
Method
- Preheat the oven to 350°F and line a large baking sheet with parchment paper. Whisk the flour, granulated sugar, baking powder, and salt together.
- In a separate bowl, whisk the melted butter, aquafaba, Greek yogurt, vanilla extract, and almond extract until smooth. Stir the wet mixture into the dry ingredients until a thick dough forms.
- Fold the roasted almonds evenly through the dough. Divide the dough in half and shape each portion into a flattened log about 10 inches long and 3 inches wide on the prepared baking sheet.
- Bake for 24 to 28 minutes, until the logs are lightly golden and firm around the edges. Cool on the baking sheet for 15 minutes and reduce the oven temperature to 325°F.
- Cut each log crosswise into 1/2-inch slices and arrange the slices cut-side down on the baking sheet. Bake for 10 minutes, turn each biscotti over, and bake for another 8 to 10 minutes.
- Transfer the biscotti to a rack and cool completely. They will become crisp and crunchy as they cool.